Are you ready for the Holiday season? The next few months can bring a lot of sweet treats and decadent foods. Indulge in this healthy, no bake pumpkin pie treat that is vegan and gluten free to enjoy the flavors of fall without the guilt!
This post has been updated from the original post date of November 2015.
So far this fall season, we’ve got nothing but heat here in Florida. With the pumpkin decor and pumpkin-flavored foods making their way to the local grocery store, I would be lying if I said I wasn’t just a little bit envious of those who are starting to see the leaves change color and are breaking out their fall boots right about now.
Because of the (lack thereof) weather changes, we seem to just skip right into Christmas time around here. If you wait for the temperatures to match the season, fall time will be gone before your eyes!
Determined to get a little taste of fall before we dash right into the Christmas holidays, I decided to do a little testing in the kitchen to come up with a pumpkin-flavored treat that required no baking time. Because, you know, that would make things warmer than they already are around here!
Knowing my husband’s favorite dessert is pumpkin pie, I decided to go for a no bake pumpkin pie that ended up being vegan and gluten free, too! It also had to be made in the least amount of time possible because when cravings hit, they must be satisfied ASAP, right?
These no bake pumpkin pie bites ended up being insanely delicious and quite addicting. Exactly what I was going for. The chewy, moist crust made from dates and nuts, topped with the luscious and silky pumpkin pie filling made this healthy foodie’s heart swoon!
If you’re craving a sweet treat without the guilt, then these no bake pumpkin pie bites are for you! They would also be a yummy addition to your Thanksgiving spread or potluck, and will have people begging for more.
To make the crust, combine the cashews and pecans in a food processor and blend on HIGH until crumbly. Add the rest of the ingredients and blend until the dates are crumbly and the mixture begins to stick together.
Line a muffin tin with individual pieces of parchment paper (to prevent from sticking) and scoop a heaping spoonful into the bottom of each mold (should make 10 muffin cups).
Press the crust into the bottom of the mold while pushing the mixture up onto the sides to form a well. Press lightly with your fingers to make sure the crust is tightly packed. Place in the freezer while you make the filling.
Meanwhile, let’s make the pumpkin pie filling. In a food processor, blend the cashews and 1/4 cup of water until the cashews smooth and creamy. Add the rest of the ingredients and blend until thoroughly mixed.
Remove the muffin tin from the freezer and fill the cups with the filling. To do this, spoon the filling into a Ziploc bag and squeeze the filling to one corner. Snip the corner off and pipe into the crust (as you would with a pastry bag).
Garnish each cup with a pecan (optional) and chill in the refrigerator for at least an hour. Or, if you’re impatient like I am, you can place back into the freezer for about 30 minutes.
These pumpkin pie bites can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a few months.
The recipe is part of the Meatless Monday link up hosted by The Fit Foodie Mama and Running on Happy, as well as Meatless Monday hosted by Confessions of a Mother Runner, Tina Muir and A Whisk and Two Wands.