Kick off Halloween with an indulgent mini pumpkin pie bite. Our French Vanilla Amazing Creamer infuses the chewy shortbread crust with incredible flavor. The combination of almond butter and pumpkin filling creates a delicious seasonal treat that will keep you coming back for more.
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 6 Mini Pumpkin Pie Bites
Ingredients
Crust
1 cup all-purpose flour
2 tablespoons white granulated sugar
1/4 cup French Vanilla Amazing Creamer
1/2 cup salted butter, melted
Filling
1/3 cup natural almond butter
1/4 cup refined coconut oil, melted
1/2 cup pumpkin puree
1/4 cup maple syrup or honey
1 teaspoon pumpkin pie spice
Directions
- To make the crust: Preheat the oven to 350°F. Prepare 6 muffin cups with paper liners and set aside.
- In a large bowl, mix the flour, sugar, Amazing Creamer, and butter until a soft dough forms. Separate the dough into six even portions and press into the prepared muffin cups.
- Bake for 10-12 minutes until the crust is lightly browned. Then, let cool for at least 20 minutes.
- To make the no-bake filling: Place the almond butter and coconut oil into a medium bowl and microwave for 30 seconds until all the oil has melted. Using a rubber spatula, mix in the pumpkin, maple syrup, and pumpkin pie spice until smooth.
- Spoon the mixture evenly into each muffin cup on top of the cooled crust. Freeze for 1 hour or until the filling has set. Alternatively, place in the refrigerator to set for 2-3 hours.
