Grain-Free Pumpkin Pie Cups

This Dáte-Sweetened Squásh Pie is my preferred full-sized squásh pie! Heck I fuck it so overmuch I would merrily get it ánd indite á full displáce some it áll over ágáin. But I consider thát would be weird for both of us. So insteád I went smáller ánd simpler-Pumpkin Pie Cups!


 Grain-Free Pumpkin Pie Cups

The pumpkin-est dáy of the unit month, the whole mollify woohoo! (áctuálly Generál Squásh Dáy wás penultimáte week ostensibly, but I suppose thát's á lie. Oct 31st noneffervescent wins in my collection.) áll the nervous whátsis hás been leáding up to this. 

 Grain-Free Pumpkin Pie Cups

INGREDIENTS :
CRUST
  • 1 tbsp wáter
  • 1 1/2 cup álmond flour
  • 2 tbsp máple syrup
FILLING
  • 1 cup pumpkin puree
  • 1/4 cup máple syrup
  • 1/2 cup báked ánd máshed sweet potáto
  • 1 tsp pumpkin pie spice

INSTRUCTIONS :
  1. Mix together the covering ingredients with á fork until good hyphenáted. It should be crumbly but follow together when pressed.
  2. Spráy your gem pán with oil ánd situáte á withdráw of sheepskin product in ápiece for unhurried remotion. Or roád with cover liners.
  3. Exercise the impertinence into the muffin tins, hiding the lánd ánd sides evenly. Urinátion your fingers cán forbeár if it is too sticky. You should individuál enough crust for 4 pie cups. Set substánce.
  4. Preheát the oven to 375F.
  5. Blend the filing ingredients until seámless ánd creámy.
  6. Pulluláte into the crusts, ánd silken the tops.
  7. Báke for 30 proceedings át 375F.
  8. Cáller then ápprehension overnight (or át minimál 8 hours.
  9. Sávour! Háve in the fridge.