Wednesday, August 27, 2014

No Bake Pumpkin Pie Cups

No Bake Pumpkin Pie Cups

YIELD: 12 servings
Creamy pumpkin pie filling in a nut-and-date based crust makes a perfect hand-held treat for any holiday party - or, just to keep in the fridge for healthy nibbling!


2 tbsp coconut butter, (NOT oil), well-stirred and at room temperature
1/2 cup 100% cooked pumpkin puree, at room temperature (if your pumpkin is cold, the coconut butter may solidify when it comes in contact; if this happens, simply heat the mixture in the microwave for 20 seconds and stir to melt the coconut butter)
2 Tbsp pure maple syrup, preferably grade B
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 lightly packed cup medjool dates, about 10 pitted
2/3 cup raw pecan (or walnut) halves
1/2 tsp ground cinnamon


Combine coconut butter, 1/2 cup pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and cloves in a bowl. Stir (or whisk) until very smooth.
Combine dates, pecans, and cinnamon in the bowl of a food processor fitted with the steel blade. Process until mixture becomes crumbly and then forms a large ball, about 45 seconds. Remove from food processor.
Divide mixture evenly between the 12 cups of a non-stick mini muffin tin. Dip a finger in water and press the mixture into each cup, forming a crust with an indentation in each.
Fill each cup with the pumpkin pie mixture; smooth the top.
Place muffin tin in the fridge and chill until slightly hardened.


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