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.
The recommendations below may include affiliate links.
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?