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!)

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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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Mulling Spice

Rumi Spice

$12.99

Individual Rumi Mulling Spice Pumpkin Pie Cups with Nut Crust

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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.

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Ingredients

Nut Pie Crust

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

Pumpkin Pie Filling

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

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Directions

Nut Pie Crust

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.

For the Pumpkin Filling:

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

Recipe Note

Adapting to a Regular Pie Size: If you prefer to make this recipe in a regular pie size, simply press the crust mixture into a 9-inch pie dish and increase the baking time for the crust to 12-15 minutes. For the filling, pour it into the larger crust and bake for approximately 45-50 minutes, or until the filling is set.