These no-bake pumpkin pie bites are a healthy treat made with real ingredients and all the pie flavors, rolled into bites without the mess and fuss of making dough or turning on the oven.
Pumpkin Pie Bites
When asked to create a pumpkin-inspired snack that's gluten-free, these no-bake bites were born. They are chewy and sweet, with just the right touch of cloves, ginger, and cinnamon. It’s a healthy dessert, and I guarantee you will be asked to make these again and again.
Pumpkin recipes are one of the most popular recipes in my collection and I'm glad to know that you love pumpkin as much as I do! These bites are also a terrific appetizer idea, which is why I included them on my Giving Thanks menu.
Ingredients
These pumpkin pie bites call for raisins or dates for nutrition and natural sweetness, plus pecans, cashew pieces, or walnuts. Use sunflower seeds to make it nut-free. You’ll also need pumpkin pureé (you can use leftovers from other pumpkin recipes), unsweetened shredded coconut (or quick oats), vanilla, and pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves).
How to Make Pumpkin Pie Bites
Check out the steps to make these bites, plus the recipe card video for a visual:
- Soak the raisins.
10 minutes in warm water is enough to plump up the raisins. Omit this step if using dates. - Make the paste.
The food processor helps create a thick paste needed for the chewy texture of these bites, so process the raisins and nuts until smooth. Then, add the pureé, coconut, vanilla, and pumpkin spice. Pulse a few times until the ingredients are combined. - Chill out.
Refrigerate for at least 30 minutes. - Shape the bites.
Once chilled, use a spoon to scoop the mixture into your hands and shape it into balls. Place the bites in a large airtight container, in an even layer. They last 3 days on the counter and a week in the fridge.
More Recipes with Pumpkin
You’ll also want to try these incredible Pumpkin Brownies and this Frozen Pumpkin Pie. More delicious treats? These Pumpkin Scones and this easy Pumpkin Pancakes recipe are the best fall breakfast ever!
No-Bake Pumpkin Pie Bites
Watch how it’s made:
Ingredients
- 1 cup raisins or dates*
- ½ cup pecans, cashew pieces, or walnuts
- ⅓ cup pumpkin puree
- ¼ cup unsweetened shredded coconut
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice*
Instructions
Soak the raisins:
- Place raisins in a bowl and cover with hot water. Let them soak for 10 minutes, and drain water making sure to squeeze out excess water from raisins. *Omit this step if using dates.
Make the bites:
- In a food processor, place raisins and nuts, until they are finely ground and have formed a paste. Then add pumpkin puree, coconut, vanilla, and pumpkin spice (or cinnamon + nutmeg + cloves).
- Pulse a few times until combined. Use a spatula to scrape the sides of the bowl and combine the ingredients. Remove the blade and place the food processor bowl in the refrigerator for 30 minutes.
- Once cooled and the texture has thickened, proceed to form small balls with the dough using your hands.
Store:
- Store these in an airtight container for up to 3 days on the counter or a week in the fridge.
Notes
- Out of pumpkin spice? No problem. Use ½ teaspoon cinnamon + ⅛ teaspoon nutmeg + ⅛ teaspoon ground cloves.
- You can also substitute shredded coconut with quick oats.
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Sheena says
Can i use a coffee grinder and a blender instead of food processor?
Laura Fuentes says
Sure!
Holly says
Can I use almonds?
Laura Fuentes says
I have not made this recipe with almonds so I can’t recommend swapping them for pecans and walnuts, which have a softer texture.
Anne says
I am not sure what happened here, but this did not work for me. The dates did not turn into anything close to a paste with the nuts. The dates broke down a little, but not much. Maybe my food processor was just too big for the small amount of ingredients? I don’t know. I just had to doctor this up a lot to make it remotely useable. Flavors were fantastic, though.
Cathy Gaul says
Is it possible to use dried cranberries? Might be good! I don’t have any raisins atm,
Laura Fuentes says
Unfortunately, cranberries, even when soaked to reconstitute, do not have as much moisture as raisins. Try dates instead.
Madina says
Does it matter if you use green or red raisins
Laura Fuentes says
Any raisins will work!
Catlover says
I know this is an older post, but I’ve just come across it and would like to know if I need to soak the dates? Mine are a bit dry (mejool dates I believe).
Laura Fuentes says
Typically, you do not need to soak fresh-er dates since they have a much higher water content than raisins. That said, some older dates do dry out, so yes, soaking them will add a bit more moisture to the mix.