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Servings: 16
Author: Lisa Lin

Pumpkin Pie Butter Cups

A crowd-pleasing vegan and gluten-free dessert to satisfy your pumpkin pie cravings.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes

Ingredients

Raw Chocolate Pie Crust

  • 2 TBS cocoa powder
  • 1/2 cup raw walnuts
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup pitted medjool dates, about 10 – 12

Chocolate Shell

  • 1/2 cup cocoa powder
  • 1/4 cup + 2 TBS coconut oil, melted
  • 3 1/2 TBS maple syrup

Pumpkin Filling

  • 4 TBS pumpkin puree, *not the pumpkin pie puree
  • 3 TBS peanut butter, creamy or chunky
  • 1 1/2 TBS maple syrup
  • 1 tsp chia seeds
  • 1 pinch of pumpkin pie spice or cinnamon

Instructions

  • Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
  • In a food processor, blend all of the chocolate crust ingredients together.
  • Drop a tablespoon of the crust into each cup and flatten it at the bottom.
  • In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
  • Mix the chocolate shell ingredients together until it looks like chocolate sauce.
  • Remove the pumpkin filling and drop 1/2-tablespoon dollops of the pie filling into each cup.
  • Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
  • Freeze the cups for 30 minutes to an hour.
  • Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.
  • Enjoy!
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!