Gluten-Free Pumpkin Pie Bites

Pie season is here, and there’s no better dessert to serve on Thanksgiving or during the holidays than a classic pumpkin pie. If you’re looking for something that’s bite-sized or don’t want to make a whole pie, these mini gluten-free pumpkin pie bites will look festive and appetizing on any holiday table. Bring this to your family gatherings and it’s sure to be a (pumpkin) smash—especially with our gluten-free friends!

INGREDIENTS

• 15 ounces pumpkin puree
• 1 cup canned evaporated milk or coconut milk
• 2 eggs
• 1/2 cup coconut sugar or maple sugar
• 1 tsp vanilla extract/li>
• 2 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• Pinch of salt
• Whipped cream, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners and spray with coconut oil spray.
2. Place all the ingredients except for the whipped cream and cookies in a food processor and blend until smooth.
3. Use a cookie scoop to scoop batter evenly into each greased muffin cup.
4. Place in the oven and bake for 20 minutes, until cooked through but still slightly jiggly. Let cool completely, then place in the fridge for at least an hour before serving or in an air-tight container overnight.
5. Peel back parchment paper from each pie and top with whipped cream.