Delicious no-bake pumpkin pie bites made with a crust of almond and coconut flours, sweetened with coconut sugar and spiced with cinnamon, topped with a creamy filling of pumpkin purée and Greek yogurt.
1: In a large bowl, stir together all of the crust ingredients until a dough forms.
2: In a lined cupcake pan, press 2 tbsp. of the crust mixture into each cup (makes 8-9).
3: In another bowl, whisk together the filling ingredients & pour the batter over each crust.
4: Freeze for at least 2 hours, then top with whipped cream + cinnamon.
