Pecan Pie Cups With A Raspberry Compote Filling (V, GF)

Welcome

Hey everyone, welcome to another mile! Happy Thanksgiving! Today I have a delicious pecan pie cup recipe with a raspberry compote filling to fulfill all of your cozy dessert cravings! This recipe is rich, tasty, naturally sweet and sour, plant-based, gluten-free, and dairy-free! Enjoy!

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Preheat oven: 350F

Yield: about 10 cups

Cook time: 25-30 minutes

Ingredients:

Crust

• 1 cup oat flour (I made my own out of rolled oats and a food processor)

• 3/4 cups pecans (optional)

• 1 tbsp coconut oil

• 1 cup 100% pumpkin puree

• 1/4 cup maple syrup

• 10 pitted Medjool dates
  

Filling

• 2 cups raspberries

• 2 tbsps cane sugar

• 2 tbsps water

Steps:

1. With a food processor, blend your crust ingredients until well combined. Line a baking sheet and press in your mixture in the shape of a cup. Bake at 350F for 20-25 minutes or until browned.

2. Bring your raspberries, sugar, and water to a boil for 5 minutes on medium heat. Watch very carefully, and stir often. Reduce heat to low and let simmer for 5 minutes. Fill your cups with the raspberry compote and bake for 5 more minutes at 350F.

3. Garnish with fresh raspberries, let cool, and enjoy!

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Thank you!

That will be all for today's yummy recipe! Have a wonderful Thanksgiving day! Stay present and enjoy it! Embrace every moment! Have a great rest of your day, be kind, and stay positive!

Anni