It's like pumpkin pie but in a cookie cup and bite sized and healthier!

‍

These are gluten-free, grain-free, paleo and so easy to make - they're perfect for Thanksgiving or Friendsgiving or just to make for yourself. I ended up serving these with some homemade whipped cream which made them even better

‍

I used an Otto's cookie dough mix for the base, but you can use any mix for the base or make your own.

‍

Ingredients

2 cups raw cashews soaked

1/4 cup coconut oil

1/3 cup pumpkin purée

3 tbsp honey

1 tbsp coconut milk

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves 

Pinch of salt 

‍

Cookie dough mix

‍

Directions:

Preheat oven to 350 degrees and spray 2 mini muffin pans with avocado or coconut oil

Make the cookie dough according to the package instructions. Scoop about 2 tablespoons into each section of the muffin pans, and press the dough into the sides to form a cup shape. Bake for about 10 minutes or until golden. The centers will rise a bit, so gently press them down with a spoon and let cool.

Make the filling by adding all of the ingredients to a blender and blend until smooth and creamy.

Fill each cup with a scoop of the pie filling, top with cinnamon and let chill in the fridge before enjoying!

‍

‍