Print Friendly, PDF & Email

I am so excited for Thanksgiving! It is just a few weeks away and it is, for sure, a Foodie’s favorite holiday! As many of you might now, I am a huge foodie myself. I love to cook and I love to eat, and my most favorite thing to do is to make all meals healthy and also delicious. Thanksgiving is the perfect time to do that. And you do not need to get out your fat pants;-) You can stay clean and serve an anti-inflammatory menu that tastes scrumptious!

You need to add these Pumpkin Pie Bites to your dessert menu. The are seriously to die for! The crust is made up of dates walnuts, and pecans, and the filling is full of pumpkin, coconut milk and sweetened with pure maple syrup. The best part about these mini tarts is that they are NO BAKE and so simple to make!

Start planning your Healthy Thanksgiving Day Menu and be sure these Pumpkin Pie Bites are on the menu!


For the crust:

1 cup pitted medjool dates, soaked in hot water to soften

3/4 cup raw pecans

3/4 cup raw walnuts

1/2 cup unsweetened coconut flakes

pinch of kosher salt or sea salt

Coconut oil for greasing the muffin tin

For the filling:

1 15 oz can pumpkin

1/2 cup coconut milk

1 tsp pumpkin spice

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup maple syrup

pinch of sea salt


Grease a muffin tin with coconut oil. Set aside. Combine all of the ingredients for the crust in a food processor and blend until it starts to form a ball.

In a separate bowl, combine the pumpkin, coconut milk, pumpkin spice, cinnamon, vanilla, maple syrup and sea salt. Stir well until smooth.

Divide the crust mixture amongst all 12 muffin tins and press evenly into the bottom of each greased tin. Evenly pour the pumpkin topping on top of the crust of each one. Top with a pecan. Freeze for a few hours. Use a knife to go around each tin and pop each pumpkin bite out. Take out 5 minutes prior to serving. Enjoy!