Blog / Recipes / No Bake Pumpkin Bites
No Bake Pumpkin Bites
by Anthony N.
G
Gluten Free
Vg
Vegetarian
Let us introduce to you the most adorable individual pumpkin pies. These perfectly portioned bites are so silky and delicious, it’ll be hard to have just one. With a homemade chewy and flavorful crust, your guests will be begging for the recipe. You may as well skip the other desserts this season and plan to make these your go-to party treat.
“I love these for fall! There’s so much flavor packed in each bite… I can’t wait to make more!” – Esther P.
Time: 60
Serves: 10
Serving size: 1 pie bite
Ingredients:
***Crust
  • 1 cup dates
  • 1/2 cup pecans
  • 1/2 cup cashews
  • 1/4 cup shredded coconut
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
    • ***Filling
  • 3/4 cup raw cashews
  • 1/4 cup water
  • 1 15 oz. can pumpkin puree
  • 1/3 cup coconut milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons chia seeds, ground
  • Dash of nutmeg
    • Instructions:
      ***Crust
    1. Add pecans and cashews to a food processor and blend on high until crumbly. Add the rest of the crust ingredients and blend until the dates are crumbly and the mixture begins to stick together.
    2. Line a muffin tin with individual pieces of parchment paper to prevent from sticking (or use silicone baking cups). Scoop a heaping spoonful into the bottom of each mold.
    3. Press the crust into the bottom of the mold while pushing the mixture up onto the sides to form a well. Press lightly with your fingers to make sure the crust is tightly packed. Place in the freezer while you make the filling.
      4. ***Filling
    4. Add cashews and water to a high speed blender and blend until smooth and creamy. Add the rest of the filling ingredients and blend until thoroughly mixed.
    5. Remove the muffin tin from the freezer and fill the cups with the filling. To do this, spoon the filling into a plastic baggie and squeeze the filling to one corner. Snip the corner off and pipe into the crust.
    6. For an optional garnish, sprinkle with coconut flakes and a pecan on each individual pie.
    7. Return the muffin tin to the freezer and chill for at least another 30 minutes.
    8. Store in an airtight container in the refrigerator for up to one week or in the freezer for up to a few months.
    Nutrition facts (per serving):
  • Calories 319
  • Fat 17.5 grams [Saturated Fat 7.1 g, Trans Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0.4 g]
  • Protein 3 grams
  • Sodium 40 mg
  • Carbohydrates 35 grams
  • Fiber 5.5 grams
  • Sugar 17 grams