Obsession-Worthy Healthy Pumpkin Pies with Salted Caramel
u003cstrongu003eapproximate macronutrients per serving (9 servings) excluding coconut yogurt toppingu003cul style=u0022white-space: normal;u0022u003eu003c/ulu003ecalories:u003c/strongu003e ~250 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~4.5gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e ~25gu003cstrongu003efiber:u003c/strongu003e ~4gu003cbru003eu003cstrongu003esugars:u003c/strongu003e ~12gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~15gu003cstrongu003esaturated fat:u003c/strongu003e ~4g
Servings 9 servings
Calories 250kcal
Ingredients
- crust 1 cup almond flour (adds structure and a nice flavor) 1 cup oat flour 1/4 cup flax meal 1/3 cup melted vegan butter (or coconut oil for a firmer crust) 1/4 cup maple syrup pinch of salt (optional, to enhance flavor)
- filling 1 cup organic pumpkin puree 1/4 cup coconut cream (for a creamy, firmer texture) 1/4 cup maple syrup 1 tsp vanilla extract 2 tbsp flax meal (reduces gelling for a smoother filling) 2 tbsp tapioca starch or cornstarch (adds structure for a firmer filling) 1.5 tsp pumpkin pie spice pinch of salt (optional, to enhance flavor)
- almond butter maple syrup salted caramel 1/3 cup almond butter (smooth and unsweetened) 1/8 cup maple syrup 2 tbsp coconut oil (melted, for creaminess) 1/4 tsp sea salt (or to taste, for that salted caramel flavor) 1/2 tsp vanilla extract (optional, for added depth)
Instructions
- preheat oven to 350°f (175°c). in a bowl, combine almond flour, oat flour, flax meal, melted vegan butter, maple syrup, and salt. mix until the dough holds together.
- press the mixture firmly into the base of mini muffin tins or a mini tart pan to form the crusts. bake for 8-10 minutes until the edges are slightly golden, then remove and let cool.
- for the filling, in a bowl, combine the pumpkin puree, vanilla extract, coconut cream, maple syrup, flax meal, tapioca starch, pumpkin pie spice, and salt. mix well until smooth.
- spoon the filling into each pre-baked crust, smoothing the tops. bake the mini pies for 12-15 minutes, or until the filling has firmed slightly and looks set.
- allow the pies to cool fully before removing them from the pan, then chill in the fridge for at least an hour to firm up further.
- in a small saucepan over low heat, combine almond butter, maple syrup, and coconut oil. stir constantly until the mixture is smooth and begins to thicken, about 2-3 minutes.
- remove from heat, and stir in sea salt and vanilla extract, if using. let the caramel cool slightly; it will thicken more as it cools. if you'd like a thicker consistency, refrigerate it for 10-15 minutes before serving.