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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
Real ingredients packed with flavor and nutrition come together for the ultimate fall-inspired snack! To make this No-Bake Pumpkin Pie Bites you will need:
- Raisins or dates: add nutrition and natural sweetness.
- Pecans: cashew pieces or walnuts. Use sunflower seeds to make it nut-free.
- Pumpkin puree: the heart of these bites! You can use leftovers from other pumpkin recipes.
- Unsweetened shredded coconut: quick oats make a great swap!
- Vanilla: add that delicious dessert flavor we all love!
- Pumpkin pie spice: or you can make your own with cinnamon, nutmeg, and cloves.
You’ll find the measurements in the recipe card below.
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. Here’s the step-by-step:
- 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, you’ll 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
- 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.
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.
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.
Taven Robertson says
Made this pumpkin snack and it’s super delicious. It’s so hard to stop at one bite!
Jenna Marie says
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!
Georgia says
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 says
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 says
This worked like a charm for me!
Laura Fuentes says
I’m glad you enjoyed them!
Janet says
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 says
I do not have a substitute for the raisins that I’ve tried other than prunes and dates.
Edenis says
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 says
I make these often and have not had an issue. Were any substitutions made?
Pam says
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 says
Nutritional information can be found at the bottom of the recipe card. Enjoy!
Suzanne Hansen says
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 says
Oh man! these were not designed without coconut, unfortunately. Sorry!
Amanda J. Forrester says
Oats. Worked for ne.
Amy says
I subbed oats for coconut since I was out.
Jen says
Is there a way to make these nut free?
Laura Fuentes says
Use sunflower seeds.
Aletha says
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 says
About a week in the fridge. You can freeze them, although the texture changes a little.
Marion says
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 says
I’m so glad everyone enjoyed them!
Kyhra says
10/10 on flavor!! Didn’t have shredded coconut but made it anyway