Quick + Easy Holiday Recipe

I’ve been making this recipe every year for Thanksgiving, and it always is a hit. It is made with super simple and healthier ingredients. It’s also super allergen-friendly which is hard to find in holiday desserts.

This recipe only makes about 6-7 mini pies. If you want more, just double the recipe! This recipe can also be made into pumpkin pie bars by putting them into a square baking pan.

If you are someone who prefers sweet potato pie, you can substitute the pumpkin for sweet potato. The crust for this recipe can be used for any pie recipe. If you aren’t a pumpkin pie fan, just add whatever pie filling you want!

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Maple syrup: I prefer using maple syrup because of the taste. However, any liquid sweetener will work. Be sure it is a liquid sweetener such as agave. Granulated sugar won’t turn out the same.

Almond butter: any nut or seed butter will work. I would recommend almond, cashew or sunflower seed butter

Almond flour: I haven’t tried any other flours. You could try oat flour or coconut flour. The measurements will be DIFFERENT.

Ingredients:

• Almond flour

• Maple syrup

• Vegan butter

• Pumpkin puree

• Pumpkin pie spice

• Almond butter

Recipe:

Crust:

• ¼ cup vegan butter

• 1 tablespoon maple syrup

• 1 cup almond flour

Filling:

• 2/3 cup pumpkin puree

• 1/3 cup maple syrup

• 3-4 tablespoons almond butter

• 2-3 teaspoons pumpkin pie spice

• 2 tablespoons almond flour

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cupcake pan with cupcake liners or spray with cooking spray.

3.    In a bowl melt the butter. add in the maple syrup and almond flour. Stir until a dough is formed.

4.    Once a dough is formed add 2-3 tablespoons of the dough to each liner. Place in the oven for 10 minutes.

5.    While this is baking, in a bowl combine the pumpkin puree, maple syrup, and almond butter. Stir well.

6.    Add in the pumpkin pie spice and almond flour.

7.    After the 10 minutes add the filling on top of the crust. Bake for another 20-25 minutes.

Allow to completely cool in the refrigerator for about an hour. Once cooled top with your favorite toppings. I love adding whip cream, cool whip, or ice cream!

Be sure to store this in the refrigerator or freezer. This should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!