• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Laura Fuentes
  • Healthy Eating
  • Cookbooks
  • Recipes
  • About
  • #MOMLIFE
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
search icon
Homepage link
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
×

No Bake Pumpkin Pie Bites

Jump to Recipe·Print Recipe

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 in a small white bowl

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!

pumpkin bites on a tea towel

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.

Buy the Book
copy of the clean treats for everyone book standing upright

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.

  1. 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.
  2. 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.
  3. Chill out
    Refrigerate for at least 30 minutes.
  4. 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:

Pumpkin Brownies
Frozen Pumpkin Pie
Pumpkin Scones
Pumpkin Pancakes

Print

No-Bake Pumpkin Pie Bites

Print Recipe
Pin Recipe

★★★★★

4.4 from 5 reviews

These no-bake pumpkin pie bites are super easy to make and great year round!

  • Author: Laura Fuentes
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 16 small bites
  • 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

  1. 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.
  2. 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).
  3. 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.
  4. Once cooled and the texture has thickened, proceed to form small balls with the dough using your hands.
  5. Refrigerate pumpkin snack bites in an airtight container for up to 5 days.

Equipment

Clean Treats Cookbook

Buy Now →

Mixing Bowls

Buy Now →
thanksgiving menu in ipad

Full Thanksgiving Meal Plan

Buy Now →

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

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Snacks

  • small jar of avocado ranch dressing next to a side salad
    Avocado Lime Ranch Dressing
  • Best Recipes With Bananas
  • Greek Yogurt Popsicles
  • Greek hummus nacho platter with feta, chopped veggies, olives and pita bread
    Greek Nachos

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sheena

    August 21, 2022 at 7:47 pm

    Can i use a coffee grinder and a blender instead of food processor?

    Reply
    • Laura Fuentes

      August 22, 2022 at 9:43 am

      Sure!

      Reply
  2. Holly

    December 07, 2021 at 6:36 pm

    Can I use almonds?

    Reply
    • Laura Fuentes

      December 08, 2021 at 11:34 am

      I have not made this recipe with almonds so I can’t recommend swapping them for pecans and walnuts, which have a softer texture.

      Reply
  3. Anne

    December 06, 2021 at 5:40 pm

    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.

    ★★★

    Reply
  4. Cathy Gaul

    November 23, 2021 at 5:15 pm

    Is it possible to use dried cranberries? Might be good! I don’t have any raisins atm,

    Reply
    • Laura Fuentes

      November 24, 2021 at 4:09 pm

      Unfortunately, cranberries, even when soaked to reconstitute, do not have as much moisture as raisins. Try dates instead.

      Reply
  5. Catlover

    September 26, 2021 at 1:20 pm

    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).

    Reply
    • Laura Fuentes

      October 04, 2021 at 6:09 pm

      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.

      Reply
  6. Taven Robertson

    August 17, 2021 at 4:49 pm

    Made this pumpkin snack and it’s super delicious. It’s so hard to stop at one bite!

    ★★★★★

    Reply
  7. Jenna Marie

    August 13, 2021 at 3:40 pm

    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!

    ★★★★★

    Reply
  8. Georgia

    December 16, 2020 at 10:04 am

    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. . .

    Reply
    • Laura Fuentes

      December 16, 2020 at 4:12 pm

      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.

      Reply
      • Nichole Race

        January 17, 2021 at 2:52 pm

        This worked like a charm for me!

        Reply
        • Laura Fuentes

          January 20, 2021 at 2:43 pm

          I’m glad you enjoyed them!

          Reply
  9. Janet

    February 11, 2019 at 12:23 am

    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!

    Reply
    • Laura Fuentes

      February 13, 2019 at 1:33 pm

      I do not have a substitute for the raisins that I’ve tried other than prunes and dates.

      Reply
  10. Edenis

    October 18, 2018 at 8:09 pm

    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!

    Reply
    • Laura Fuentes

      October 23, 2018 at 1:25 pm

      I make these often and have not had an issue. Were any substitutions made?

      Reply
  11. Pam

    October 16, 2017 at 7:47 pm

    I couldn’t find the nutritional info. How many carbs does each bite have? Thanks. I love the idea of using sunflower seeds.

    Reply
    • Laura Fuentes

      October 17, 2017 at 2:31 pm

      Nutritional information can be found at the bottom of the recipe card. Enjoy!

      Reply
  12. Suzanne Hansen

    October 16, 2017 at 9:53 am

    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!

    Reply
    • Laura Fuentes

      October 17, 2017 at 2:32 pm

      Oh man! these were not designed without coconut, unfortunately. Sorry!

      Reply
    • Amanda J. Forrester

      August 24, 2020 at 4:32 pm

      Oats. Worked for ne.

      Reply
    • Amy

      October 24, 2020 at 5:17 pm

      I subbed oats for coconut since I was out.

      Reply
  13. Jen

    September 07, 2016 at 4:16 pm

    Is there a way to make these nut free?

    Reply
    • Laura Fuentes

      September 08, 2016 at 2:12 pm

      Use sunflower seeds.

      Reply
  14. Aletha

    August 10, 2016 at 8:44 am

    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

    ★★★★

    Reply
    • Laura Fuentes

      August 11, 2016 at 8:26 am

      About a week in the fridge. You can freeze them, although the texture changes a little.

      Reply
  15. Marion

    November 23, 2015 at 12:23 pm

    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!

    Reply
    • Laura Fuentes

      November 23, 2015 at 4:38 pm

      I’m so glad everyone enjoyed them!

      Reply
      • Kyhra

        September 16, 2021 at 1:17 pm

        10/10 on flavor!! Didn’t have shredded coconut but made it anyway

        ★★★★★

        Reply

Primary Sidebar

Hi! I'm Laura.
I inspire moms to live a healthy lifestyle while juggling their family and work with fresh recipes and practical advice.

More about me →

Let's Be Social!

Facebook Twitter Pinterest Instagram YouTube
Download The Busy Mom's Guide to a Healthier Life

Fresh Favorites

  • Best-Ever Bacon Deviled Eggs
  • stack of chocolate chip pancakes with bananas on a plate cut
    Fluffy Chocolate Chip Pancakes
  • low carb lunches in glass lunch containers
    20+ Low Carb Lunch Ideas
  • large baking dish of pesto chicken thighs
    Baked Pesto Chicken Thighs

Trending Now

  • two pieces of fried catfish with lemon slices
    New Orleans Fried Catfish Recipe
  • 35 Healthy Dessert Recipes
  • a collage with three smoothies and three blenders
    Best Cheap Blenders for Smoothies
  • list of real foods for intermittent fasting
    Intermittent Fasting Food List

Footer

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program

Download the Busy Mom's Guide to a Healthy Life

laura holding meal plan guide in front of prepped food

Useful Links

  • Contact
  • Permissions
  • Terms & Conditions
  • Privacy Policy

COPYRIGHT © 2023 LAURA FUENTES · DESIGN BY FUENTES MEDIA