No Bake Pecan Pumpkin Pie Bites are the perfect fall and holiday dessert! They come together quickly, are refined sugar-free and gluten-free! Feel free to have that second piece!
Originally posted October 2014. Photos and Post Updated November 2016.
You know what I like?
Pie.
Pumpkin Pie.
No bake pumpkin pie.
No bake pumpkin pie with pecans!
And you want to know something else?
Not sure you have an option here as I am going to tell you anyway….
I have never made a pie! GASP!
The whole process of rolling out the dough, chilling and measuring out every little thing sorta stresses me out. I am much more at ease with “adding a pinch of this, spoonful of that” method. If you add too much seasoning, cooking is much more forgiving. Plus with a Nana that makes the most mouthwatering pies, there is no need for two cooks in the kitchen.
But what are the holidays without desserts? Without getting into your kitchen with your loved ones, throwing some flour around and getting a stomach ache due to sugar overload?
No bake desserts are frequent in our kitchen and these pecan pumpkin pie bites will come around many times this year. You can practically make them with your eyes closed. Although I wouldn’t advise to; you may lose a finger with the chopping of the pecans and they won’t look quite as pretty. But pick your battles.
The base layer is a mixture of chewy dates, salty pecans, a bit of coconut oil and pinch of cinnamon. After blending all the ingredients together into a soft dough, press them into cupcake tins. I adore my silicon baking cups. They make my life way easier as I don’t have to fight for my dessert. The top layer is a sweet mixture of creamy coconut butter (almond butter or peanut butter will work as well!), pumpkin puree, coconut oil and maple syrup. It resembles the top layer of pumpkin pie. But without all the work. Win win!
All natural ingredients. No refined sugars. Paleo even! No flour explosions in the kitchen. All that is a good reason to celebrate with another pumpkin pie bite!
meal prep tips:
-
pecan pumpkin pie bites hold up wonderfully in the fridge for 5-7 days; making them ideal to prep before a party or holiday dinner!
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you can prepare the crust ingredients prior, then start layering if time is crucial for you.
Paleo No Bake Pecan Pumpkin Pie BitesNo Bake Pecan Pumpkin Pie Bites are the perfect fall and holiday dessert! They come together quickly, are refined sugar-free and gluten-free! Feel free to have that second piece!
15 minPrep Time
15 minTotal Time
Yields 12
Save Recipe
Ingredients
Bottom Layer:- 3/4 cup dates, soft
- 1 cup pecans
- 2 Tbsp coconut oil, melted
- 1 tsp ground cinnamon
Top Layer:- 1/3 cup coconut butter, softened
- 1/3 cup pumpkin puree
- 2 Tbsp coconut oil, melted
- 1/4 cup maple syrup
Instructions
- Combine dates, pecans, coconut oil, and cinnamon in a food processor. Process until a ball starts to form and “dough” becomes sticky.
- Divide dough between 12 cups and press down to even dough out and flatten.
- Combine the coconut butter, pumpkin puree, coconut oil and maple syrup. Spoon over date mixture. Even out.
- Place in freezer for 1 hour, or until frozen.
- Store in fridge.
Notes
*Can also use almond butter or peanut butter in place of coconut butter.
7.8.1.2139https://withsaltandwit.com/bake-pecan-pumpkin-pie-bites/
No Bake Pecan Pumpkin Pie Bites are the perfect fall and holiday dessert! They come together quickly, are refined sugar-free and gluten-free! Feel free to have that second piece!
15 minPrep Time
15 minTotal Time
Yields 12
Save RecipeIngredients
- 3/4 cup dates, soft
- 1 cup pecans
- 2 Tbsp coconut oil, melted
- 1 tsp ground cinnamon
- 1/3 cup coconut butter, softened
- 1/3 cup pumpkin puree
- 2 Tbsp coconut oil, melted
- 1/4 cup maple syrup
Instructions
- Combine dates, pecans, coconut oil, and cinnamon in a food processor. Process until a ball starts to form and “dough” becomes sticky.
- Divide dough between 12 cups and press down to even dough out and flatten.
- Combine the coconut butter, pumpkin puree, coconut oil and maple syrup. Spoon over date mixture. Even out.
- Place in freezer for 1 hour, or until frozen.
- Store in fridge.
Notes
*Can also use almond butter or peanut butter in place of coconut butter.
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