Mini Gluten Free Crustless Pumpkin Pies
These gluten-free crustless pies are bound to be a hit at the Thanksgiving table
Ingredients
- 15 oz can pumpkin puree
- ½ cup granulated sugar
- ¼ cup lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp pure vanilla extract
- ¾ cup canned coconut milk
- ½ cup gluten-free all-purpose flour
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
For topping:
- Coconut milk whipped cream
- Vegan Truwhip
Instructions
- Preheat the oven to 350F
- Line a mini muffin pan with paper liners or grease
- In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth
- In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder
- Add the dry ingredients to the wet and stir to fully combine
- Scoop the batter into the prepared muffin pan
- The cups will be fairly full. Bake the cupcakes for 25 minutes
- Let the cupcakes cool in the pan for 30 minutes
- Refrigerate for at least 1 hour before serving
- Top with coconut milk whipped cream or regular whipped cream
- Enjoy!