No Bake Pumpkin Pie Bites with Pecans
Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No Bake Pumpkin Pie Bites.
Made with a creamy pumpkin filling and a crunchy pecan crust, these bites are perfect for those who want to indulge in a sweet treat without spending too much time in the kitchen.
Be sure to check out the rest of our best pie recipes and tarts, too!
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Holiday Bite Sized Treats
Why not spice up this holiday season with the festive taste of your favorite holiday no bake dessert?
Make snack-sized versions of your favorite holiday desserts this season to have on-hand when you’re craving a quick and tasty treat like these pumpkin pie bites.
And pecans add just the right punch of flavor to these bite sized holiday treats.
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For more delicious holiday recipes, try Gingerbread Pecans or these delish Fall Recipes.
You can discover more nutritious, delicious and festive recipes at AmericanPecan.com.
No Bake Pumpkin Pecan Pie Bites
These small, portable treats are a delicious and easy way to enjoy the flavors of pumpkin pie in a bite-sized snack.
I absolutely love this no bake recipe! Sometimes turning on the oven seems like just too much.
And if you’re in the South, we still get 70+ degree days at Christmas. Who wants to turn on the oven then?
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Prep time: 15 minutes
Chill time: 1 hour
Yield: 12 bites (6 servings)
Pumpkin Pie Bites Ingredients
Crust:
- 1 1/2 cups raw pecan pieces
- 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
- 1 pinch pink salt
Filling:
- 1/3 cup pumpkin puree
- 1/3 cup full fat coconut milk
- 1 teaspoon pumpkin spice
- 1/4 cup maple syrup
- 1 pinch pink salt
- 1 scoop collagen peptides (optional)
- 12 raw pecan halves, for topping
Directions for Pumpkin Pie Bites
To make crust
- In food processor, process pecan pieces, drained dates and salt until combined and “dough” starts to form into ball.
To make filling
- In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired.
- Whisk until smooth.
Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening.
Use fingers to press crust into even layer.
Evenly disperse pumpkin pie filling among openings until tins are about half full.
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Top each with one pecan half and place in freezer at least one hour.
More Pumpkin Pie Variations
- Mini Pumpkin Pies
- Gluten-Free Dairy-Free Pumpkin Pie
- No Bake Pumpkin Cheesecake
- Mini Pumpkin Pie Flowers
- Brulee Pumpkin Pie
- Butterscotch Apple Pumpkin Pie
- No Churn Pumpkin Pie Ice Cream
- Self Crust Pumpkin Pie For Weight Watchers
- 30 Pumpkin Pie Recipes With a Twist
For more inspirational pumpkin ideas:
Easy As Pie: The Essential Pie Cookbook for Every Season and Reason
The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and MoreThe Pumpkin Cookbook: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter SquashPurely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen
No Bake Pumpkin Pie Bites with Pecans
Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No Bake Pumpkin Pie Bites.
Ingredients
Crust:
- 1 1/2 cups raw pecan pieces
- 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
- 1 pinch pink salt
Filling:
- 1/3 cup pumpkin puree
- 1/3 cup full fat coconut milk
- 1 teaspoon pumpkin spice
- 1/4 cup maple syrup
- 1 pinch pink salt
- 1 scoop collagen peptides (optional)
- 12 raw pecan halves, for topping
Instructions
Crust
- In food processor, process pecan pieces, drained dates and salt until combined and "dough" starts to form into ball.
To make filling
- In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired.
- Whisk until smooth.
Assemble
- Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer.
- Evenly disperse pumpkin pie filling among openings until tins are about half full.
- Top each with one pecan half and place in freezer at least one hour.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 26mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 2g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
Don’t miss out on our other family friendly recipes!