Imagine a dessert so decadent, so irresistibly smooth, that you won't believe it's dairy-free and gluten-free. These Pumpkin Cream Cups are about to revolutionize your fall dessert game, delivering a burst of seasonal flavor that will have everyone asking for your secret recipe. Whether you're catering to dietary restrictions or simply craving a luxurious treat, these mini delights promise to transport your taste buds to a world of creamy pumpkin perfection.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 can pumpkin puree
- 1 cup dairy-free cream cheese
- 1/2 cup sugar
- 1 teaspoon pumpkin spice
- 12 gluten-free mini graham cracker crusts
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pumpkin cream cups bake evenly.
- In a mixing bowl, combine 1 can of pumpkin puree, 1 cup of dairy-free cream cheese, 1/2 cup of sugar, and 1 teaspoon of pumpkin spice. Use a hand mixer or a whisk to blend the ingredients until smooth and creamy, ensuring there are no lumps.
- Taste the mixture and adjust the sweetness or spice level if desired. You can add more sugar or pumpkin spice according to your preference.
- Carefully spoon the pumpkin mixture into the 12 gluten-free mini graham cracker crusts, filling each crust evenly. Leave a little space at the top to prevent overflow while baking.
- Place the filled mini crusts on a baking sheet for easier handling and transfer them to the preheated oven.
- Bake the pumpkin cream cups in the oven for about 10 minutes. This will help set the filling slightly and enhance the flavors.
- Once baked, remove the pumpkin cream cups from the oven and allow them to cool at room temperature for about 10 minutes.
- After cooling, transfer the cups to the refrigerator and chill for at least 1 hour before serving. This will help the filling firm up and make it easier to enjoy.
- Before serving, you can garnish the pumpkin cream cups with a sprinkle of additional pumpkin spice or a dollop of dairy-free whipped cream for extra flair.
- Serve chilled and enjoy your delicious Pumpkin Cream Cups that are dairy-free and gluten-free!
Tips
- Room Temperature Ingredients: Ensure your dairy-free cream cheese is at room temperature for smoother mixing and a creamier texture.
- Smooth Blending Technique: Use an electric mixer or whisk vigorously to eliminate any lumps in your filling, creating a silky-smooth consistency.
- Taste and Adjust: Always taste your mixture before filling the crusts. Pumpkin spice can vary, so adjust sugar and spices to your preference.
- Prevent Overflow: Don't overfill the mini crusts - leave a little space at the top to prevent spilling during baking.
- Chilling is Key: Allow the cups to chill for at least an hour before serving. This helps the filling set and enhances the flavor.
- Garnish Creatively: Experiment with toppings like dairy-free whipped cream, a sprinkle of cinnamon, or crushed graham crackers for added texture.
- Make Ahead: These cups can be prepared a day in advance, making them perfect for entertaining or meal prep.
Nutrition Facts
Calories: 207kcal
Carbohydrates: g
Protein: g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
