No-Bake Pumpkin Pie Bites | Gluten-Free & Paleo

November 11, 2021 101 view(s)

Fall is upon us, which means it's pumpkin season! We welcome the cooler weather, the changing colors of the season, and all the pumpkin desserts we can dream of! Today, we wanted to share one of our favorite pumpkin recipes. Creamy, earthy spices of cinnamon and cloves combine with a smooth, nutty crust to create the perfect, bite-size pumpkin pies!

This recipe is unique in how simple it is to make, and the fact that it is no-bake. This can be made ahead and stored for up to two weeks in an airtight, refrigerated container. Top with some coconut whipped cream and extra spices to really elevate this fall favorite.

Crust Ingredients:

½ cup + 3 Tablespoons Bob’s Gluten-Free Oat Flour (find it in select FY stores, or make your own by blitzing dry oatmeal in a grinder)

½ cup NOW Coconut Flour

¼ cup NOW Coconut Sugar

¼ cup Cadia Organic Unsalted Creamy Almond Butter

½ cup Elmhurst Unsweetened Hazelnut Milk

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pumpkin Filling Ingredients:

½ Farmer’s Market Organic Pumpkin Puree

¼ cup Some Honey, Pure Clover Honey (or maple syrup for a vegan diet)

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/3 cup Kite Hill Greek Yogurt

Directions:

1. In a large bowl, stir all of the crust ingredients until a dough forms. (If the mixture is too dry, add an extra splash of milk until a smoother consistency is formed.)

2. In a lined cupcake pan, add 2 Tablespoons of crust mixture into each cupcake tin and press until smooth and level.

3. In a separate smaller bowl, combine pumpkin filling ingredients and whisk together until combined and clump-free. Pour over the prepared crust.

4. Freeze for 1-2 hours until firm. We love to top with some homemade coconut whipped cream. (We just blend Cadia Coconut Cream until it thickens for an easy, wholesome whipped cream.) Then, add an extra sprinkle of cinnamon!

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This recipe is unique in how simple it is to make, and the fact that it is no-bake. This can be made ahead and stored for up to two weeks in an airtight, refrigerated container. Top with some coconut whipped cream and extra spices to really elevate this fall favorite.

Crust Ingredients:

½ cup + 3 Tablespoons Bob’s Gluten-Free Oat Flour (find it in select FY stores, or make your own by blitzing dry oatmeal in a grinder)

½ cup NOW Coconut Flour

¼ cup NOW Coconut Sugar

¼ cup Cadia Organic Unsalted Creamy Almond Butter

½ cup Elmhurst Unsweetened Hazelnut Milk

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pumpkin Filling Ingredients:

½ Farmer’s Market Organic Pumpkin Puree

¼ cup Some Honey, Pure Clover Honey (or maple syrup for a vegan diet)

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/3 cup Kite Hill Greek Yogurt

Directions:

1. In a large bowl, stir all of the crust ingredients until a dough forms. (If the mixture is too dry, add an extra splash of milk until a smoother consistency is formed.)

2. In a lined cupcake pan, add 2 Tablespoons of crust mixture into each cupcake tin and press until smooth and level.

3. In a separate smaller bowl, combine pumpkin filling ingredients and whisk together until combined and clump-free. Pour over the prepared crust.

4. Freeze for 1-2 hours until firm. We love to top with some homemade coconut whipped cream. (We just blend Cadia Coconut Cream until it thickens for an easy, wholesome whipped cream.) Then, add an extra sprinkle of cinnamon!

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