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!!
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 🙂