VEGAN & GRAIN-FREE PUMPKIN PIE CUPS

There have been Halloween monsters and Halloween movie tie-ins and plenty of pumpkin things to pick from. But it’s here, it’s here, it’s finally Halloween! The pumpkin-est day of the whole month, the whole season woohoo! (Actually National Pumpkin Day was last week apparently, but I think that’s a lie. October 31st still wins in my book.) All the spooky stuff has been leading up to this. So what to post…?

Ghost cookies? I somehow misplaced my ghost cookie cutter, could only find the bat one.

Caramel apples? Been there, done that, (really need to update those photos…truly frightening?).

Candy? I think this day has enough of that already.

An edible 3 story haunted house made entirely of cookies and candies complete with operable doors, illuminated windows, and marshmallow ghost residents? So predictable.

No, I was thinking something more sophisticated…

INGREDIENTS
CRUST

• 1 1/2 cup almond flour
• 2 tbsp maple syrup
• 1 tbsp water

FILLING

• 1 cup pumpkin puree
• 1/2 cup baked and mashed sweet potato
• 1/4 cup maple syrup
• 1 tsp pumpkin pie spice

INSTRUCTIONS

1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
2. Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. You should have enough crust for 4 pie cups. Set aside.
4. .............................

for full recipes please see : www.feastingonfruit.com

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