GlutenFree Pumpkin Pie Bites for 16

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Combine almond flour, melted coconut oil, maple syrup, and salt in a bowl until a dough forms.
3. Press about 1 tablespoon of dough into the bottom of each mini muffin cup, creating a flat, firm disc.
4. Bake the crusts for 5–7 minutes until they smell nutty and look pale gold. Remove and let cool slightly.
5. In a medium bowl, beat the eggs and maple syrup until combined.
6. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform in color.
7. Sift in the cinnamon, ginger, cloves, and salt; whisk until no spice clumps remain.
8. Spoon the pumpkin mixture into the pre-baked crusts, filling them nearly to the brim.
9. Bake for 20–25 minutes until edges are set and slightly puffed, but the center has a slight, jelly-like jiggle.
10. Cool in the pan for 10 minutes, then transfer to a wire rack.
11. Chill in the refrigerator for at least 2 hours to ensure a clean, professional break when bitten.