these are so cute & fun to make! Refined sugar free, vegan, & taste like little fudgy pumpkin pies! base: 1 cup almond flour 1/4 cup melted coconut oil or avocado oil 2 tbsp maple syrup 2 tbsp coconut sugar 1 tsp vanilla filling: 2/3 cup cashew or almond butter 1/2 cup coconut cream (solid part from canned coconut milk) 1/4 cup pumpkin puree 1/4 cup maple syrup 2 tbsp melted coconut oil or avocado oil 1 tsp vanilla extract 2 tsp pumpkin pie spice Pinch of sea salt topping: coconut whipped cream (optional but YUM) base: mix everything together. Press into the bottom of the cupcake liners. Filling: mix everything together, taste & adjust as needed. Divide amongst the bases. The mixture can be sticky to touch, so I wet my fingertips to smooth them out. Freeze for 2ish hours to set up. Top with some coconut whip & enjoy! #pumpkinpie #pumpkinseason #pumpkinspice #thanksgivingdessert #healthydessertrecipes #bakewithme #healthybaking #vegandessertrecipes #minipumpkinpie #nobakepumpkinpie #nobakedessert #plantbasedtiktok #glutenfreerecipes