No-Bake Pumpkin Pie Cups

Ingredients

• 1 cup almond flour (crust)
• 2 tbsp dairy-free butter, melted (crust)
• 1 tbsp allulose (crust)
• 1 cup canned pumpkin puree, blotted dry
• 8 oz dairy-free cream cheese, softened
• 1/3 cup allulose
• 2 tsp pumpkin pie spice
• 1/2 cup canned coconut cream, whipped

Method

1. 1

   Blot the pumpkin puree between paper towels to remove excess water — canned pumpkin holds surprising moisture, and blotting it first is what keeps these individual cups firm enough to hold their layers instead of turning watery and loose at the bottom.

2. 2

   Mix almond flour, melted butter, and allulose together for the crust, then divide among the bottoms of 8 small serving cups, pressing down firmly.

3. 3

   Beat cream cheese, allulose, blotted pumpkin, and pumpkin pie spice until smooth.

4. 4

   Fold in the whipped coconut cream until light and combined.

5. 5

   Spoon the filling over the crust in each cup and chill at least 2 hours before serving (plus 2h chill).