Vegan Pumpkin Pie Cups

Ingredients

• 1 can pure pumpkin puree (15 oz)
• 1 can full-fat coconut milk (14 oz)
• 1/3 cup maple syrup
• 3 tbsp cornstarch or arrowroot powder
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt
• coconut whipped cream, for topping
• cinnamon, for dusting

Steps

1. 1

   Preheat oven to 350°F. Place 8 ramekins in a deep baking dish.

2. 2

   Whisk pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt until smooth.

3. 3

   Divide among ramekins.

4. 4

   Pour hot water into the baking dish until halfway up the ramekins.

5. 5

   Bake for 25-30 minutes until edges are set with a slight jiggle in the center.

6. 6

   Cool to room temperature, then refrigerate at least 3 hours.

7. 7

   Top with coconut whipped cream and a dash of cinnamon.