Crustless Pumpkin Pie Cups

Ingredients:

• 1 can (15 oz) pumpkin purée
• 2 large eggs
• 1 cup unsweetened almond milk
• ¼ cup maple syrup
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. Whisk all ingredients together until smooth.
3. Pour into lightly greased muffin cups or ramekins.
4. Bake 22–25 minutes, until set.
5. Cool before serving.

Notes:

• These cups taste great warm out of the oven, but the flavors deepen as they chill — try serving them cold for a firmer, custard-like texture.
• Pair with fresh apple slices or a small handful of toasted pecans for a naturally sweet, nutrient-rich side.