HI! So I am super excited to share this recipe with you because if you’re anything like me you can’t get enough pumpkin pie, like I am weirdly obsessed with it!
Best part?? It’s VEGAN and gluten-free!
Can we just take a moment and reflect on the fact that it is October? Where did this year go? I literally say this every year, but man it seems like Summer flew by.
Having a toddler keeps you super busy but I am loving every minute of it…almost every minute.
I’m currently typing this while watching Jack “nap” on the monitor and he’s just getting in and out of his bed, lord help me.
But with every moment of craziness there is just as much sweet. I love that this time of year he’s a little bit older and he’s helping me decorate for Halloween. It makes things much more exciting than a 31 yr old woman decorating for her husband lol.
Let’s get right into that recipe!!
Here’s what you’ll need:
Ingredients 🎃 :
1 cup pumpkin purée
1/2 cup baked and mashed sweet potato
1/2 cup 2tbsp of maple syrup
1 1/2 cup almond flour
1 tsp pumpkin pie spice
1 tbsp water
Preheat oven to 375°
Mix crust ingredients: almond flour, 2 tbsp maple syrup and 1 tbsp water with a fork until crumbly. Spray your muffin pan or rub coconut oil. Press crust mixture into tray covering bottoms and sides evenly.
Blend filling ingredients: pumpkin purée, sweet potato, 1/2 cup maple syrup, pumpkin pie spice in high powered blender until smooth.
Pour into crusts and smooth the tops.
Bake 20-25 minutes.
☠️Let cool and keep in fridge!
Hope you enjoy this mama!!