Does it get any better than a bite sized pumpkin pie? These vegan and grain free cups are paleo and do not contain any processed sugar - great for those who are wanting to enjoy a sweet treat without the sugar crash!
Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal. Or line with paper liners.
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.
Preheat the oven to 375F.
Blend the filing ingredients until smooth and creamy.
Pour into the crusts, and smooth the tops.
Bake for 30 minutes at 375F.
Cool then chill overnight (or at least 8 hours.
Enjoy! Keep in the fridge.
Recipe from: https://feastingonfruit.com/pumpkin-pie-cups/