Purely Elizabeth | Mini Pumpkin Pie Granola CupsPurely Elizabeth.

Mini Pumpkin Pie Granola Cups

October 2019

Eat, Recipes

Everything is better in mini version. These Mini Pumpkin Pie Granola Cups made by our friend, Jordan Elbaum of @PricklyFresh, make it easy to entertain friends and family this fall. Made with Purely Elizabeth Pumpkin Cinnamon Granola. 

Mini Pumpkin Pie Granola Cups

dairy-free, gluten-free

ingredients

Sweetened Condensed Coconut Milk:

1 13.5oz can of full fat coconut milk

¼ cup coconut sugar

Granola Cups:

1 bag Purely Elizabeth Pumpkin Cinnamon Granola 

2 Tbs Coconut Oil

1 Cup Pumpkin Puree  or 1-16 oz can

2 Eggs

1 Tbs Pumpkin Pie Spice

instructions

Sweetened Condensed Coconut Milk

Bring coconut milk to a boil, stirring occasionally making sure it doesn’t burn on the bottom of the pan. Add coconut sugar. Turn heat down to medium-low and simmer for 30 min or until reduced by half and thick. Cool completely before adding to pumpkin mixture.

Granola Cups

Preheat oven to 350 degrees fahrenheit. Pulse granola and coconut oil in food processor until it creates a a paste-like texture and holds together when squeezed between fingers. Form 1 tbsp granola (or however it takes to fill the tin) into prepared mini muffin tin. In a medium bowl, combine pumpkin puree, eggs, pumpkin pie spice & cooled sweetened condensed coconut milk. Spoon a tablespoon or so into each cup mold and bake 8-10 minutes or until pie filling is set and cups are crispy.

Mini Pumpkin Pie Granola Cups