Healthy Treats

No-Bake Mini Pumpkin Pies

What is it that gets people ( myself included) super pumped about all things pumpkin? Is it the rich, warm, fragrant spices that accompany many of the pumpkin recipes? Does it remind us of the warmth and comfort that comes from being together with loved ones at Thanksgiving or during the times spends inside, curled up with woolys on after being outside in the crisp fall air? For myself, it’s all of the above plus more. Although, I do have to say that I’m not as pumped for pumpkin spice until the official day of fall because summer comes with its own set of feels……what can I say, I don’t like my seasons intermixing. Now if only some of the BIG chain warehouse stores would get on board with this 😉

Now that pumpkin spice has been unleashed and invading our towns for the past several weeks, I figured it was time to come up with my own pumpkin creation. And naturally, being a fan of the sweets, I came up with a dessert-it’s healthier too!

A few benefits packed into pumpkins

Here are a list of a few benefits from  1 cup of cooked pumpkin:

Heart and bone health nutrients: 37 mg calcium, 22 mg magnesium (calcium is of no use to us unless we are getting sufficient amounts magnesium), 564 mg potassium and 2 mg of sodium

Vitamins and antioxidants such as vitamin C 12 mg,  vitamin A 14100 IU, and vitamin E 2 mg…..all of which are important in heart health as well!

This is definitely a treat that will satisfy your taste buds and your cells!

No-Bake Mini Pumpkin Pies

Makes 9-12 mini pies

For the Crust:

1/2 cup of  pitted medjool dates, lightly packed

1/2 cup of pecans or walnuts

1/2 cup of oat flour ( process rolled oats into a flour)

pinch of salt

For the filling

1 cup of cooked pumpkin, mashed

1/2 cup of solidified coconut cream ( in some varieties of canned coconut milk , the cream will rise and solidify at the top of can after being refrigerate for 24 hours)

1/2 cup of raw cashews, soaked for a couple hours if not using a high speed blender

1/2 cup of coconut oil, melted

1/3 cup of pure maple syrup

1 tbsp of  unsulphured  blackstrap molasses

2 1/2 tsp of your favorite pumpkin pie spice mix

1 tsp pure vanilla

2 pitted dates, optional

1 tsp fresh lemon juice

1/8 tsp ground tumeric

pinch of sea salt


For the crust:

Line a muffin tin with 12 cupcake liners or parchment paper strips for easy removal.

Place pecans into a food processor and process on high for 30 seconds. Then add dates, oat flour and salt and process on high until the mixture sticks together when you press it in your hand. Then, add a rounded table spoons of crust mixture to each prepared liner. If you have extra crust mixture, just add a bit more to each liner. Press crust filling until it forms a firm disk- you may have to lightly wet your hands after a while, as the mixture will start to stick to your hands and wont form well. Then set aside.

For the filling

Place all the ingredients into a high speed blender- putting cashews in first. Blend on the lowest speed to get things moving for 30 seconds. Then, blend on high until filling is fully blended and smooth….you might need to use your tamper to keep things moving. Then scoop 2 tablespoons of  mixture and add to each prepared muffin tin.

Place into the freezer for 6 hours to firm up. Take out mini pies 45 minutes before ready to eat, remove liner while they are still frozen and place on a plate to thaw.

Hope you enjoy these pint sized pumpkin treats!

Happy Fall 🙂



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