Petite Pumpkin Pie Bites!

Petite Pumpkin Pie Bites!

Now that I have your attention, let me tell you how good these are.


I had to make two batches of these little guys, just so I could get a picture…
I couldn’t help myself.

Pumpkin. Cinnamon. Nutmeg. Ginger. Dates. Cashews. Almonds.

Okay, so give yourselves about 10 minutes of prep time to get everything ground, soaked and pressed.

Here are the deets:

* 1/2 cup pure pumpkin puree
* heaping tbsp. raw cashew nuts, to be soaked
* 1 tsp melted coconut oil
* 1/2 vanilla extract
* 1 tsp coconut palm sugar
* 1/2 tsp cinnamon
* pinch ea. of ginger, clove and nutmeg

* 1/4 raw cashews
* 1/4 raw almonds
* 2 dates, soaked
* pinch salt

** soak dates for 5-10 minutes in hot water.
** grind almonds, cashews, salt and dates together. I use a magic bullet blender.
** use non-stick muffin tins and press the crust mixture evenly into each into the shape of a cup and place into the fridge to chill.

** soak cashews for 5-10 minutes in boiling hot water. FUN FACT: This gives a similar smooth consistency to the cashews, than if you were to soak them overnight! ūüėÄ
** blend cashews w/ 1.5 tsp water in a magic bullet type blender. This should give a nice thick creamy consistency.
** in a bowl, mix all of the filling ingredients together with the creamy cashews.
** take the chilled crusts and add pumpkin filling!



If you don’t consume these right away, unlike my terrible willpower, please store in¬†the fridge but NOT in the freezer. I don’t like the consistency from the freezer.¬†¬†PLUS they¬†will stay¬†soft, just like real pumpkin pie, if in the fridge ūüôā

Remember, you can always switch-up the amounts of sweetness or spice for your own wonderful taste buds.
I tend to like things on the not-so-sweet side (most of the time) so make sure to taste test OFTEN!

I wish you much success and creativity in the kitchen today!
: )

And as always,
Feed your soul.


3 thoughts on “Petite Pumpkin Pie Bites!

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