11/05/2025
Gluten-Free Crustless Pumpkin Pie Bitess (Dairy-Free) 🍂
These have been my go-to for easy, on-the-go snacks for me and my little one. They’re cozy, good for the gut, and so simple to make — using all organic ingredients like brown sugar, coconut sugar, Arrowhead Mills gluten-free flour, coconut milk, and farm-fresh eggs. 🧡
Recipe:
1 can organic pumpkin puree
¼ cup organic brown sugar
¼ cup organic coconut sugar
2 large farm-fresh eggs + 1 yolk
¾ cup full-fat coconut milk (canned)
1 tsp vanilla extract
⅓ cup Arrowhead Mills gluten-free flour
1 tsp pumpkin pie spice (or make your own)
¼ tsp salt
¼ tsp baking soda
½ tsp baking powder
Instructions:
1️⃣ Preheat oven to 350°F and line a muffin tin with parchment or silicone liners.
2️⃣ Whisk together pumpkin, sugars, eggs, vanilla, and coconut milk.
3️⃣ In another bowl, mix flour, pumpkin pie spice, salt, baking soda, and baking powder.
4️⃣ Combine wet + dry ingredients until smooth.
5️⃣ Fill muffin cups and bake for about 25 minutes.
6️⃣ Cool completely, then chill for at least an hour before serving.
Top with coconut whipped cream and a sprinkle of cinnamon for that full fall flavor. 🍁
✨ Save this and try it yourself!
