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Ingredients

Crust

Pumpkin Filling

  • 1/3 cup pumpkin puree
  • 1/2 cup cashew butter *
  • 1/2 cup melted coconut oil *
  • 1/4 cup pure maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Whipped Cream

  • 3/4 cup organic heavy whipping cream
  • 1/4 cup vanilla protein powder*
  • 1/4 cup powdered monkfruit*
  • 1-2 tbsp tapioca starch*
  • 1 tsp vanilla extract

Instructions

  • Mix your crust ingredients together, and place into 9 muffin liners
  • Bake at 350 for 9-10 min, until just starting to appear golden
  • Allow to cool
  • Mix your pumpkin pie filling ingredients together, and evenly divide among your 9 muffins, roughly 2 tbsp each
  • Freeze for 2 hours or until firm to the touch
  • Remove from the muffin liners and allow to thaw slightly, about 10-15 minutes, then enjoy!
  • If using homemade whipped cream-
  • Chill a mixing bowl, then add heavy cream, powdered monkfruit, protein powder, and vanilla extract to the bowl
  • Use a hand or standing electric mixer to beat the cream together roughly 6-7 minutes- you'll start to question if anything is going to happen, but be patient! After about that 6 minute mark it will start to become thicker and hold a peak. If using monkfruit versus powdered sugar feel free to add an additional tbsp of tapioca starch to help thicken (powdered sugar already contains this)
  • Place into a piping bag and dollop overtop your pies
  • Keep pies stored in the fridge for up to 5 days, or freezer for up to 3 months

Notes

Most ingredients I have listed substitutions for. Please scroll up a tad until you see "variations for dietary preferences"