No-Bake Pumpkin Pecan Pie Bites
No-Bake Pumpkin Pecan Pie Bites
Have the best of both worlds with bite size pies. Courtesy of American Pecans
Prep Time
15
minutes
Cook Time
1
hour
Servings
12
Total time: 1 hour, 15 minutes
Ingredients
- 1 1/2 cup 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
- 1/3 cup pumpkin puree
- 1/3 cup full fat pecan or coconut milk or milk of your choice
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup
- pinch of pink salt, to taste
- 1 scoop collagen peptides (optional)
Directions
- 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.