These no-bake pumpkin pie bites are a healthy treat made with real ingredients and pumpkin spice. It’s the perfect snack to pair with a pumpkin spice latte or Iced Coffee.
I’m taking all the flavors of pie and rolling them into healthy pumpkin pie 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, sweet, and have just the right touch of cloves, ginger, and cinnamon. You could classify them under healthy desserts 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 for a Thanksgiving dinner. It’s why I included them on my Giving Thanks menu, a holiday menu with 20+ recipes to choose from, including desserts and starters!
Ingredients
To make this no-bake snack you will need:
- raisins or dates
- pecans or walnuts
- pumpkin puree
- unsweetened shredded coconut
- vanilla
- pumpkin pie spice
With four kids in the house, I can never have enough snacks on hand. Recently, I’ve found myself making more bite-sized snacks that satisfy both the need for a snack and the craving for something sweet.
For more tasty recipes like this one, make sure to grab your own copy of this book!
Healthy and wholesome recipes for snacks and desserts you’ll want to eat! Grab your copy here.
How to Make Pumpkin Pie Bites
To make this recipe you will need a food processor, it’s the best way to create a thick and smooth paste needed for the chewy texture of these bites.
- Soak the raisins
Place the raisins in a bowl of warm water and soak for 10 minutes. Drain out the excess water making sure to squeeze out the extra water with a clean kitchen cloth. - Make the paste
In a food processor, process the raisins and nuts until they form a smooth paste. Add the puree, coconut, vanilla, and pumpkin spice. Pulse a few times until the ingredients are combined. - Chill out
Refrigerate for at least 30 minutes. - Shape
Once chilled, use a spoon to scoop the mixture into your hands, about a tablespoon worth for each bite, and shape them into balls. Place the bites in a large airtight container, in an even layer. Refrigerate for up to 4 days.
You can also watch how they’re made in this video:
As you can see in the YouTube video, you can store extras in an airtight container in the fridge. If you have pumpkin lovers in the house, you might want to double the batch.
More Recipes with Pumpkin
Knowing these pumpkin bites are in my refrigerator makes me happy, because I know there is always a little taste of fall waiting for me. And if you do too, check out some of my other delicious treats made with pumpkin:
PrintNo-Bake Pumpkin Pie Bites
These no-bake pumpkin pie bites are super easy to make and great year round!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 16 small bites 1x
- Category: Snacks
- Diet: Gluten Free
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
- 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.
- 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.
- Refrigerate pumpkin snack bites in an airtight container for up to 5 days.
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.
Nutrition
- Serving Size: 1 bite
- Calories: 58
- Sugar: 5.8g
- Sodium: 1.6mg
- Fat: 2.9g
- Saturated Fat: 0.8g
- Carbohydrates: 8.3g
- Fiber: 0.9g
- Protein: 0.7g
Marion
I made these over the weekend and the kids and I loved them for our snack yesterday. I was out of raisins so I used mulberries and sooooo good! These will also be snacks during Thanksgiving break. Thank you for sharing!
Laura Fuentes
I’m so glad everyone enjoyed them!
Kyhra
10/10 on flavor!! Didn’t have shredded coconut but made it anyway
★★★★★
Aletha
How long will they keep in the fridge ? Can they be frozen ? Looking for healthy school snacks for my kids that can be made in advance. Thanx
★★★★
Laura Fuentes
About a week in the fridge. You can freeze them, although the texture changes a little.
Jen
Is there a way to make these nut free?
Laura Fuentes
Use sunflower seeds.
Suzanne Hansen
What can I use instead of coconut as I am extremely allergic? It is getting impossible to find recipes I can use because of the obsession with something I can’t eat. Thank you!
Laura Fuentes
Oh man! these were not designed without coconut, unfortunately. Sorry!
Amanda J. Forrester
Oats. Worked for ne.
Amy
I subbed oats for coconut since I was out.
Pam
I couldn’t find the nutritional info. How many carbs does each bite have? Thanks. I love the idea of using sunflower seeds.
Laura Fuentes
Nutritional information can be found at the bottom of the recipe card. Enjoy!
Edenis
Hi Laura, thank you for sharing this wonderful recipe!
I made these today and, while they smelled & tasted incredible, the mixture was very soft and would not firm up enough. Should I add almond flour? Thank you!
Laura Fuentes
I make these often and have not had an issue. Were any substitutions made?
Janet
These look wonderful, I’m looking for recipes to use up my leftover pumpkin from the holidays. Can you suggest a substitute for raisins, to bring the sugar count down a little? Thanks!
Laura Fuentes
I do not have a substitute for the raisins that I’ve tried other than prunes and dates.
Georgia
Just made the pumpkin pie bites and I a hooked. But mine turned out much darker, and too sticky to make nice round shapes. I put them in the freezer to thicken up but they are still soft. What did I do wrong? Too much raisins? I followed the recipe exactly. The taste is delicious despite the appearance. . .
Laura Fuentes
Georgia, thank you for trying this recipe. Sometimes, the coconut flakes are the culprit. I am assuming they are the unsweetened type, correct? If you have coconut flour around, remix the mixture with 1-2 teaspoons to absorb the excess moisture.
Nichole Race
This worked like a charm for me!
Laura Fuentes
I’m glad you enjoyed them!
Jenna Marie
I followed this recipe to a T and drained out the excess water from plumping the raisins so the mixture wouldn’t be too wet. I used unsweetened shredded coconut (next time I will use the oats suggestion) and the pumpkin spice. The flavor was perfect. It definitely took 30 minutes in the fridge before they weren’t “too sticky” to handle. I’ll be making these on repeat!
★★★★★
Taven Robertson
Made this pumpkin snack and it’s super delicious. It’s so hard to stop at one bite!
★★★★★
Catlover
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
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.
Cathy Gaul
Is it possible to use dried cranberries? Might be good! I don’t have any raisins atm,
Laura Fuentes
Unfortunately, cranberries, even when soaked to reconstitute, do not have as much moisture as raisins. Try dates instead.
Anne
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.
★★★
Holly
Can I use almonds?
Laura Fuentes
I have not made this recipe with almonds so I can’t recommend swapping them for pecans and walnuts, which have a softer texture.