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Pumpkin season is in full force and I couldn’t be happier about it! To celebrate, I made these No-Bake Pumpkin Pecan Pie Bites.
It seems like the perfect time to make an easy, yummy, yet nutritious treat to enjoy all the warm, fabulous flavors of fall. And now, you don’t need to choose between pumpkin or pecan pie. These bars give you the best of both worlds and are full of seasonal ingredients. I seriously cannot wait for you guys to try them for yourselves.
When it comes to pies, I am all about the crust. I made a super-easy, yet absolutely decadent crust using just 3 ingredients: pecans, dates, and sea salt. Because the dates have some stickiness to them, they are really easy to work with—just press the mixture down into the cupcake tins to make your little bites. Plus, the rich, buttery flavor of the pecans works so well with the sweet dates. It’s a combination made in heaven—and with pecan harvest in full swing here in Texas, it’s the perfect time of year to stock up!
The pecan and date crust is topped off with an absolutely delicious pumpkin spice combination, using only paleo-approved ingredients! After that, just pop the tray in the freezer, let them completely freeze for a few hours, and when they are ready to eat, it will be love at first bite!
Since I am not much of a baker, nor do I claim to be (ha!), these are no-bake, freezer-friendly desserts completely foolproof for not-so-good bakers like myself.
ingredients:
- Pitted Medjool Dates
- Raw Pecans
- Pink Salt
- Pumpkin Purée
- Full-Fat Coconut Milk
- Pumpkin Pie Spice
- Maple Syrup
- Collagen Peptides
step-by-step:
step one: make the crust
In a food processor fitted with the blade attachment, combine the drained dates, pecans, and salt. Process until combined and the “dough” starts to form into a ball.
step two: make the filling
In a separate bowl, combine the pumpkin purée, coconut milk, pumpkin pie spice, maple syrup, salt, and collagen peptides. Whisk until smooth.
step three: form the crust
Line a cupcake tin with paper or silicone cupcake liners and evenly distribute the crust mixture, about 1½ tablespoons, into each crevice. Use your fingers to press the crust to an even layer.
step four: add the filling
Evenly disperse the pumpkin pie mixture between each crevice, until about half full.
step five: garnish and freeze
Top each with a pecan and freeze for at least 1 hour.
Yes! They’re such a good make-ahead treat. Just keep them stored in the freezer for up to three months until you’re ready to serve (they thaw quickly!).
No! When shopping, be sure that you’re grabbing pure pumpkin purée, not pumpkin pie mix, which has tons of added sugars and other flavors.
Happy fall to you all! I hope you enjoy these fantastic No-Bake Pumpkin Pecan Pie Bites as much as my family and I did!
looking for more fall dessert ideas? try these!
Pumpkin Spice Streusel Muffins
Easy No-Bake Butterfinger Bites
No-Bake Pumpkin Pecan Pie Bites
Ingredients
For the Crust
- 3/4 cup pitted Medjool dates (about 7 dates), soaked in hot water for 10 minutes
- 1½ cups raw pecans, plus 12 full pecans for topping
- 1/8 teaspoon pink salt
For the Filling
- 1/2 cup pumpkin purée
- 1/2 cup full-fat coconut milk
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup
- 1/8 teaspoon pink salt
- 1 scoop collagen peptides (optional)
Instructions
- In a food processor fitted with the blade attachment, combine the drained dates, pecans, and salt. Process until combined and the “dough” starts to form into a ball.
- In a separate bowl, combine the pumpkin purée, coconut milk, pumpkin pie spice, maple syrup, salt, and collagen peptides. Whisk until smooth.
- Line a cupcake tin with paper or silicone cupcake liners and evenly distribute the crust mixture, about 1½ tablespoons, into each crevice. Use your fingers to press the crust to an even layer.
- Evenly disperse the pumpkin pie mixture between each crevice, until about half full.
- Top each with a pecan and freeze for at least 1 hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made these last night for an early Thanksgiving – they were amazing!! everyone loved them, thank you!