Mini Gluten-Free Pumpkin Pie Tarts with Cinnamon Whipped Cream

Mini Pumpkin Pie Tarts with Cinnamon Whipped Cream

In my last pumpkin-recipe expedition, I went for something small, bite sized & delicious. This recipe incorporates cinnamon sugar from the pie crust to the whipped topping. The perfect treat to make for an intimate gathering! 🎃

F O R T H E P I E — you need :

(Crust) ingredients

* 2 cups GF Graham cracker crumbs

* 1 tbsp cinnamon

* 1/4 cup sugar

* 1/2 tsp salt

* 1/2 cup earth balance buttery spread

(Filling) ingredients -

* 1 1/2 cups canned pumpkin

* 1 egg

* 1 can full fat coconut milk

* 1/4 cup maple syrup (or agave)

* 1/2 cup brown sugar (or coconut)

* 1 tbsp cinnamon

* 1 tsp nutmeg

* 1 tsp salt

F O R T H E F R O S T I N G— you need :

* 1 can full fat coconut milk (refrigerated)

* 1 tsp vanilla

* 1 tbsp cinnamon

* 1 tbsp maple syrup

T O M A K E— You will:

- Preheat oven to 350F

- Spray/line 12- cupcake pan

- Combine all ingredients for the crust. Press into lined cupcake pan

- Bake 10 minutes, remove & let cool

- Combine all wet ingredients, pour into cooled crust. Bake for another 20-22 min

- Let cool & transfer to fridge to firm.

- While in fridge, whip coconut milk (removing liquid, just the cream) with vanilla and maple syrup until thicker cream-like consistency forms.

- Top each cupcake, eat & enjoy😎

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