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No-Bake Pumpkin Pecan Pie Bites

Submitted by:

American Pecan Council | Alex Snodgrass, The Defined Dish

1 h 15 mins

Your favorite fall flavors come together in this bite size snack! Chock full of seasonal flavors like pecan and pumpkin, these no bake bites are easy to make and sure to be a seasonal favorite!

Ingredients

For the crust
1 1/2 cups raw pecan pieces
12 raw pecan halves for topping
3/4 cup pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
Pinch of pink salt, to taste
For the filling
1/3 cup pumpkin puree 1/3 cup full fat coconut milk 1 teaspoon pumpkin spice
1/3 cup full fat pecan or coconut milk or milk of your choice
1 teaspoon pumpkin spice
1/4 cup maple syrup
Pinch of pink salt, to taste
1 scoop collagen peptides (optional)

Instructions

In a food processor, combine the pecans, drained dates and salt. Process until combined and the “dough” starts to form into a ball.
In a separate bowl, combine the pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired. Whisk until smooth.
Line a cupcake tin and evenly distribute the crust mixture, about one and a half tablespoons in each cupcake. Use your fingers to press the crust to an even layer.
Evenly disperse the pumpkin pie filling among each cupcake, until the tins are about half way full.
Top each with a pecan and place in the freezer for at least one hour. Makes 12 bites, two per serving.

Recipe Notes: These thaw quickly, so eat immediately when you take them out of the freezer!