Pumpkin Pie Bites
5 min read
Pumpkin Pie Bites
Troy Manandic
@troy808Total
30min
Prep
10min
CRUST:
- 1 Scoop Ka'Chava Vanilla
- 2.5 Tbsp vegan butter melted
- 2 Tbsp maple syrup
- 1/2 Tsp cinnamon, pinch of salt
- 5 Full sheets graham crackers
FILLING:
- 1 15-ounce can pumpkin puree
- 1 Scoop Ka'Chava Vanilla
- 2 tsp arrowroot or tapioca flour
- 1/4 cup oat milk or other non-dairy milk
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
TOPPINGS (optional):
- coconut whipped cream
- crushed pecans
How to make
- Preheat oven to 375 deg.
- Start by adding ingredients for the crust in a food processor or blender. Then press mixture into a cupcake tin and prebake the crust in the oven for 8 minutes.
- Next add all the ingredients for the filling into a food processor or blender and blend until smooth
- Spoon 1 Tbsp of filling on top of the crust and bake for an additional 12 minutes.
- Store in the fridge. When ready to serve, top with coconut whipped cream & crushed pecans.
- Enjoy 😊
No spam, just quality content
New recipes and articles every month
Related Recipes