Today I’m excited to finally share a special fall recipe with you I’ve been saving for awhile…
Now that it’s September, I wanted to get this recipe to you right away so you have time to try these delectable little morsels before the holidays officially begin.
Remember the lemon raspberry cups recipe I posted a while back? Well, they were popular because they made the perfect little dessert to take to a party, or just when you wanted a couple of bites of something awesome. And as a bonus, they were really easy to make.
Well these pumpkin cups are your holiday version of that popular treat.
Who doesn’t love pumpkin pie during the holiday season? I love it, but I prefer to have just a little taste rather than try and devour a whole piece of pumpkin pie myself. So these pumpkin cups are the perfect solution for all you party nibblers out there! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1tjbyb’]
You can also bring these to work, serve them to family or friends, or take them to a neighborhood get-together.
And there’s no need to announce they’re paleo and gluten free unless you want to. People will just think they’re enjoying an awesome little slice of pumpkin pie heaven. And don’t be surprised if you get asked for the recipe more than a few times!
Just double the batch if you want to make sure your family gets to enjoy these too – I can guarantee a serving tray full of these won’t last long at a party.
So here’s to cooler temperatures, amber leaves, and a little spice in the air – yeah fall!
Pumpkin is one of my favorite flavors of the season. And if you’re like me, these pumpkin cups will be on your paleo dessert menu this week!
Enjoy!
Ingredients
- 1 1/2 cups of almond flour
- 1/2 cup of pecans, finely chopped
- 1/4 cup of coconut oil, melted
- 3 Tbsp raw honey
- 1/2 tsp pure vanilla extract
- Pinch of salt
- 1 cup of pure pumpkin (not pie filling)
- 1/4 cup pitted dates (soak in water for one hour to make them easier to purée)
- 3 Tbsp raw honey
- 1 Tbsp coconut oil
- 1/4 cup of full-fat canned coconut milk
- 1 egg, whisked
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
Instructions
- Preheat oven to 350º F
- Grease bottom and sides of a mini-muffin tin
- Combine all of the shell ingredients into a bowl and mix by hand
- Press shell dough into the bottom and sides of each muffin tin well to form a cup
- Bake unfilled shells 8-10 minutes, or until they are lightly browned
- Remove from oven and allow to cool
- Pulse the dates and coconut milk together in a food processor until dates are puréed
- In a medium saucepan, whisk all filling ingredients together including the date/coconut milk purée
- Cook over medium heat until filling starts to bubble – then cook for 1 more minute
- Remove from heat, and pour filling into cooled pumpkin crust shells
- Refrigerate 2 hours before serving (or to set up faster, place in freezer just until filling sets
- Keep refrigerated until ready to serve