Mini Pumpkin Pie Bites 🥧 Paleo and Gluten Free!

1. In one mixing bowl, whisk 1 egg and add in the almond flour, coconut flour, cashew butter, coconut sugar, 2 tablespoons maple syrup, 1/2 teaspoon baking powder, and 1/2 teaspoon vanilla. Mix together well to form the crust mixture.
2. In another mixing bowl, whisk 1 egg and add in the pumpkin purée, 1/2 cup maple syrup, 1 teaspoon pumpkin pie spice, 2 tablespoons nut butter, and 1 teaspoon vanilla to create the pumpkin filling.
3. Spray a mini cupcake pan with non-stick spray (note: tested only as mini size).
4. Add the crust mixture to each cup, filling about 3/4 of the way. Then, take your thumb and press a hole into it. If it sticks to your hand, you can spray a little non-stick spray or dab a little oil on your thumb. Create a hole for the pumpkin filling, leaving some crust at the bottom and on the sides.
5. Scoop in the pumpkin filling into each crust-lined cup. (You might have a little pumpkin filling leftover; consider making crust-less bites if desired).
6. Bake at 350°F (175°C) for 25 minutes.
7. Let cool completely, then use a knife around the edges to remove the mini pumpkin pie bites from the pan.