Pumpkin Pie Cups

1 Preheat oven to 425F. Use the mentioned flour mix to get cup sized pie crust. Take a greased pie dish or a ramekin and cover it with puri disc. Poke the base and place baking paper or aluminium foil on top of it. Blind bake the pie crust for 10 mins.

2 Mix the pumpkin puree, coconut cream, brown sugar and white granulated sugar well.

3 Add pumpkin spice and maple syrup to the mixture. Add coconut milk to get the right consistency. Add a little cornstarch to thicken the filling. Add vanilla extract and mix well again.

4 Pour the pie mix into the baked pie crust. Bake it for 45 minutes and let it cool down. If the pie crust starts to brown on the top, cover it with an aluminium foil.

5 While it’s baking you can whip up the mixture of coconut cream and confectioners sugar with a little vanilla extract to go as topping over your pie cup. TIP: Refrigerate the small ramekins easily. You can have smaller bites of this healthy pumpkin pie cups and not feel guilty.