Frozen Pumpkin Pie Cream Cups

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Desserts aren’t usually my thing when it comes to cooking. I could eat all the desserts but I’m not always the best at baking them.  Enter No Bake sweets!! So much less fuss.  Plus it’s my birthday so today’s recipe had to be celebratory! Now that it’s October, it’s socially acceptable to eat pumpkin something every day. It’s also time to start planning all the awesome haunted houses to go to, so excited!! Lots of exclamation points in this post, I guess it’s because I really do love my birthday a lot. Cheers to birthdays and fall, the best time of year!

Ingredients:

For the cream:

1 cup cashews soaked in water over night, drained

½ cup pumpkin

¼ cup milk

¼ cup maple syrup

1 tsp vanilla

1 ½ tsp pumpkin spice

For the crust layer:

¼ cup coconut flour

1 ½ cups walnuts

½ cup figs

¼ cup coconut oil

Directions:

1.       Start with soaking cashews overnight and then draining the water the next day

2.       Combine softened cashews with pumpkin, milk, maple syrup, vanilla, and pumpkin spice in blender. Blend until smooth and creamy

3.       For the crust layer combine all ingredients in a food processor and grind until a sticky dough forms

4.       Using a regular sized muffin tin, push crust into each muffin cup- I started with a large spoonful and flattened it with my spoon, freeze for 15 minutes to set before adding pumpkin cream

5.       Add pumpkin cream to the top of the muffin cups, spread evenly and then freeze for 1 hour

6.       Remove muffin tin from freezer and using a knife or fork, pop each pie cup out and transfer to Pyrex, Tupperware, or freezer bag for keeping

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