Pumpkin Bites
All things pumpkin at this time of year, right?!
Well, not for my daughter who doesn’t like pumpkin, but that just means more for the rest of us!!
![Image result for pumpkin bites](https://blog.fatfreevegan.com/wp-content/uploads/2009/11/pumpkin-pie-bites-fb.jpg)
Thank goodness I stumbled over this recipe from one of my favorites, The Food Babe, this weekend. I had some extra time to play in the kitchen and these looked delicious.
I did alter the recipe slightly due to ingredients that I had on hand, but they turned out amazing and impossible to eat just one.
Food Babe’s Recipe
Pumpkin Filling Ingredients:
- 1 cup pumpkin puree
- ½ cup cashew butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ginger spice
- ⅛ teaspoon cloves
- ¼ cup coconut palm sugar
- 2 tablespoons maple syrup
Pie Crust Ingredients:
- 1 cup unsweetened shredded coconut
- 1¼ cups pecans, crushed (extra for topping)
- 1 cup Medjool dates, pits removed
- 1 teaspoon vanilla extract
Instructions
- In a food processor, blend all of the pumpkin pie filling ingredients until smooth.
- Remove the smooth filling from the food processor and place in a bowl.
- Go back to the food processor and blend all the pie crust ingredients (leave a few extra pecans on the side to use later for topping) until a dough-like consistency is achieved.
- Use an 8×8 baking dish and evenly press pie crust mixture into baking dish.
- Scoop pumpkin pie filling on top of crust and evenly distribute the filling over the crust.
- Top with extra pecans and place in the freezer overnight to serve chilled the next day. Enjoy!
Swaps that I made:
– sunflower seed butter for cashew butter
– no extra pecans on top
– only 1 T of coconut sugar
I am telling you, these are a must-try!! Thank you Food Babe for sharing your wisdom and delicious recipes with us 🙂