Name: Individual Rumi Mulling Spice Pumpkin Pie Cups with Nut Crust
Ingredients: 1 ½ cups ground almonds; 1 cup walnuts, finely chopped; ¼ cup coconut flour; ¼ cup coconut oil, melted; 1 Tbsp maple syrup; 1 tsp Rumi Mulling Spice (ground); A pinch of sea salt; 2 ¾ cups pumpkin puree (about 1 ½ 15-ounce cans); 1/4 cup maple syrup; 1/4 cup brown sugar; 1/3 cup coconut milk; 1 Tbsp olive oil (or melted coconut oil); 2 ½ Tbsp cornstarch; 2 tsp Rumi Mulling Spice; 1/4 tsp sea salt

RECIPES

Rumi Mulling Spice Mini Pumpkin Pie Cups (Healthy!)

Table of Contents

These Individual Rumi Mulling Spice Pumpkin Pie Cups, with their aromatic spice blend and nutty, paleo crust, are not just a dessert – they're a versatile snack perfect for any time of day. Their individual serving size makes them a convenient and delightful treat, whether for a mid-morning snack, an afternoon pick-me-up, or a post-dinner indulgence.

While these pumpkin pie cups may not win a beauty contest, they more than make up for it in taste and health benefits. The combination of pumpkin puree and the Rumi Mulling Spice blend, rich in antioxidants and anti-inflammatory properties, makes these treats not only delicious but also nutritious.

If you're looking to enhance their appearance for serving, simply add a dollop of whipped cream on top of each pie cup. This not only adds a touch of elegance but also complements the warm spices and nutty crust beautifully.

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Individual Rumi Mulling Spice Pumpkin Pie Cups with Nut Crust

Experience the warmth of autumn with these individual pumpkin pie cups, featuring the aromatic Rumi Mulling Spice blend and a paleo-friendly nut crust. Perfect for serving in muffin tins, these pie cups offer a delightful twist on the traditional pumpkin pie.

Ingredients

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1 ½ cups ground almonds
1 cup walnuts, finely chopped
¼ cup coconut flour
¼ cup coconut oil, melted
1 Tbsp maple syrup
1 tsp Rumi Mulling Spice (ground)
A pinch of sea salt

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2 ¾ cups pumpkin puree (about 1 ½ 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup coconut milk
1 Tbsp olive oil (or melted coconut oil)
2 ½ Tbsp cornstarch
2 tsp Rumi Mulling Spice
1/4 tsp sea salt

Directions

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Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with a bit of coconut oil.
Mix Dry Ingredients: In a large bowl, combine the ground almonds, chopped walnuts, coconut flour, Rumi Mulling Spice, and a pinch of sea salt.
Add Wet Ingredients: Stir in the melted coconut oil and maple syrup until the mixture is well combined and starts to clump together.
Form the Crust in Muffin Tins: Press the mixture firmly into the bottom and up the sides of each muffin cup, forming a small crust shell.
Pre-Bake the Crust: Bake the crusts in the preheated oven for about 8-10 minutes, or until they begin to turn golden. Remove from the oven and let them cool slightly.

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Mix Filling: In a large bowl, whisk together the pumpkin puree, maple syrup, brown sugar, coconut milk, olive oil, cornstarch, Rumi Mulling Spice, and sea salt until smooth and well combined.
Fill the Crusts: Spoon the pumpkin filling into each pre-baked nut crust cup, filling them nearly to the top.
Bake the Pie Cups: Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and the crust is nicely browned.
Cool and Serve: Allow the pie cups to cool in the tin for a few minutes, then carefully remove them and let them cool completely on a wire rack.
Optional Garnish: Serve each pie cup with a dollop of coconut whipped cream or a sprinkle of Rumi Mulling Spice for an extra flavor boost