Sundays are typically reserved for meal prepping and baking in my house, and with this weekend being the last before Halloween, my mind was on pumpkin. One of my favorite dishes for Thanksgiving each year is pumpkin pie, but the last thing I need to be doing is baking a whole pumpkin pie and eating it all for myself (because lets be honest, that’s exactly what would happen). The solution? Mini versions of a fall classic, with a healthy twist.
These were very simple to make and would be perfect to bring to a party of family get together. This recipe made 12 pumpkin bites and is also vegan for those who prefer vegan cooking! I served mine cold with a dollop of whip cream and sprinkled cinnamon on top!
Vegan Mini Pumpkin Pie Bites
- 1 1/2 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp water
- 1 cup pumpkin puree
- 1/2 cup baked and mashed sweet potato
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
Lightly grease each cup of a muffin pan. Place a strip of parchment paper in each for easy removal.
Press the crust into the muffin tins with a spoon or your fingers, covering the bottom and sides evenly. Wetting your fingers can help if the crust gets too sticky.
Preheat the oven to 375F.
Combine pumpkin puree, baked mashed sweet potato, maple syrup and pumpkin pie spice until smooth and creamy.
Pour into the crusts smoothing the tops with a spoon. Sprinkle any additional cinnamon on top.
Bake for 30 minutes at 375F. Use a toothpick to check that the mini pies are baked all the way through before removing them from the oven and letting them cool.
Chill overnight (or at least 8 hours) in the refrigerator.
Keep in the fridge and enjoy!
PIN FOR LATER