Gingersnap Crust Ingredients

• Gluten-free gingersnaps • Pecans • Coconut oil

Pumpkin Pie Filling  Ingredients

• Eggs • Maple syrup • Pumpkin pie spice • Cayenne pepper • Black pepper • Vanilla • Salt • Pumpkin puree

Crush gingersnaps and chop pecans in blender or food processor. 

Add coconut oil and stir until mixture resembles wet sand. 

Press 1 T of crumbs into each muffin cup. Bake 6-8 minutes. 

Beat eggs and whisk in maple syrup, pumpkin pie spice, cayenne, black pepper, vanilla, and salt. Add pumpkin puree and stir. 

Fill muffin cups with the pumpkin mixture. Bake 20-30 minutes. 

Let them cool completely. Enjoy just the way they are, or...

Top with white chocolate drizzle, gingersnaps dipped in chocolate, or whipped cream.