No-Bake Pumpkin Pie Bites Recipe
These no-bake pumpkin pie bites are the perfect autumn-inspired treat! Made with wholesome ingredients like almond flour, dates, and pumpkin puree, they’re a gluten-free, dairy-free snack that’s simple and delicious.
Ingredients
For the base:
¼ cup pecans
1½ cups almond flour
½ cup pitted dates (10-12 dates)
For the pumpkin layer:
1 tbsp maple syrup
⅓ cup pumpkin puree
1 tsp pumpkin pie spice
½ tsp nutmeg
Pinch of salt
1 tbsp chia seeds
Instructions
Step 1: Soften the Dates
Place the pitted dates in a small bowl and cover with hot water.
Let them soak for at least 5 minutes to soften. Drain and set aside.
Step 2: Prepare the Base
Add the soaked dates, pecans, and almond flour to a food processor. Blend until the mixture forms a sticky, crumbly dough that holds together when pressed.
Press the mixture evenly into a parchment-lined dish or molds to create the base layer. Chill in the fridge while preparing the pumpkin layer.
Step 3: Make the Pumpkin Layer
In a medium bowl, mix the pumpkin puree, maple syrup, pumpkin pie spice, nutmeg, salt, and chia seeds. Stir until smooth and let sit for 5-10 minutes to allow the chia seeds to thicken.
Step 4: Assemble the Bites
Spread the pumpkin mixture evenly over the chilled base layer. Use a spatula to smooth the surface.
Refrigerate for at least 1 hour or until firm.
Step 5: Slice and Serve
Slice into bite-sized pieces or remove from molds.
Enjoy right away, or store in the fridge for up to one week.
Pro Tip
For even more flavor, lightly toast the pecans before blending. This adds a rich, nutty depth to the base layer!
These no-bake pumpkin pie bites are perfect for the fall season—a nourishing way to satisfy your sweet tooth without turning on the oven!
Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.
