Vegan Pumpkin Pie Butter Cups Recipe

Name: Vegan Pumpkin Pie Butter Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chocolate pie crust; 2 tablespoons cocoa powder; 1/2 cup walnuts; 1/2 cup unsweetened shredded coconut; 1/2 cup pitted Medjool dates about 10 - 12; shell Chocolate; 1/2 cup cocoa powder; 1/4 cup coconut oil melted; 3 1/2 tablespoons maple syrup; 4 tablespoons pumpkin puree *not the pumpkin pie puree; 3 tablespoons peanut butter creamy or chunky; 1 1/2 tablespoons maple syrup; 1 teaspoon chia seeds; 1 pinch pumpkin pie spice or cinnamon

Servings: persons

chocolate pie crust
2 tablespoons cocoa powder
1/2 cup walnuts
1/2 cup unsweetened shredded coconut
1/2 cup pitted Medjool dates about 10 - 12
shell Chocolate
1/2 cup cocoa powder
1/4 cup coconut oil melted
3 1/2 tablespoons maple syrup
4 tablespoons pumpkin puree *not the pumpkin pie puree
3 tablespoons peanut butter creamy or chunky
1 1/2 tablespoons maple syrup
1 teaspoon chia seeds
1 pinch pumpkin pie spice or cinnamon

1
Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
2
In a food processor, blend all of the chocolate crust ingredients together.
3
Drop a tablespoon of the crust into each cup and flatten it at the bottom.
4
In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
5
Mix the chocolate shell ingredients together until it looks like chocolate sauce.
6
Remove the pumpkin filling and drop 1/2-tablespoon dollops of the pie filling into each cup.
7
Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
8
Freeze the cups for 30 minutes to an hour.
9
Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: chocolate pie crust, 2 tablespoons cocoa powder, 1/2 cup walnuts, 1/2 cup unsweetened shredded coconut, and more.

Yes, Vegan Pumpkin Pie Butter Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Pie Butter Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions