No-Bake Pumpkin Pecan Pie Bites

September 30, 2021


To make crust: In food processor, process pecan pieces, drained dates and salt until combined and “dough” starts to form into ball.

To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.

Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer. Evenly disperse pumpkin pie filling among openings until tins are about half full. Top each with one pecan half and place in freezer at least one hour.

Recipe courtesy of American Pecan Council



1 1/2 cups raw pecan pieces

3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes

1 pinch pink salt


1/3 cup pumpkin puree

1/3 cup full fat coconut milk

1 teaspoon pumpkin spice

1/4 cup maple syrup

1 pinch pink salt

1 scoop collagen peptides (optional)

12 raw pecan halves, for topping