Pumpkin season is here, and I’m celebrating with these No-Bake Pumpkin Pecan Pie Bites.
This recipe captures the warm, comforting flavors of fall in an easy, freezer-friendly bite. You don’t have to choose between pumpkin or pecan pie—these little treats combine both, using wholesome seasonal ingredients for a simple, satisfying dessert.
I’m all about the crust when it comes to pies, so I created a decadent yet straightforward crust with only three ingredients: pecans, dates, and sea salt. The sticky texture of the dates helps the crust bind together—just press the mixture into cupcake liners or molds. The rich, buttery pecans pair beautifully with the natural sweetness of the dates, making a perfect base for the pumpkin filling. With pecan season in full swing, it’s a great time to stock up.
The crust is finished with a smooth pumpkin filling made from paleo-friendly ingredients. After assembling, freeze the bites for a few hours until firm; they’re best served straight from the freezer or after a short thaw. Because these are no-bake, they’re foolproof even for those who don’t love baking.
Ingredients:
- Pitted Medjool dates
- Raw pecans
- Pink salt (or sea salt)
- Pumpkin purée (pure, not pumpkin pie mix)
- Full-fat coconut milk
- Pumpkin pie spice
- Maple syrup
- Collagen peptides (optional)
Step-by-step:
Step one: Make the crust
Drain and pat the soaked dates dry. In a food processor fitted with the blade, combine the dates, pecans, and a pinch of salt. Process until the mixture comes together and forms a sticky “dough.”
Step two: Make the filling
In a bowl, whisk together pumpkin purée, full‑fat coconut milk, pumpkin pie spice, maple syrup, a pinch of salt, and collagen peptides if using. Whisk until smooth and well combined.
Step three: Form the crust
Line a cupcake tin with paper or silicone liners. Divide the crust mixture evenly—about 1½ tablespoons per cup—and press it into the bottom of each liner to form an even layer.
Step four: Add the filling
Fill each crust-lined cup about halfway with the pumpkin mixture, smoothing the tops so each bite is uniform.
Step five: Garnish and freeze
Place one pecan half on top of each bite for garnish. Freeze for at least one hour, or until firm. Store in the freezer until ready to serve; they thaw quickly if you prefer them softer.
Yes. These are great make-ahead treats. Keep them stored in an airtight container in the freezer for up to three months; they thaw quickly when you’re ready to enjoy them.
No. Use pure pumpkin purée. Pumpkin pie mix contains added sugars and spices that will change the flavor and sweetness of the filling.
Happy fall! I hope you and your family enjoy these No-Bake Pumpkin Pecan Pie Bites as much as mine did.
Looking for more fall dessert ideas? Try these!
Pumpkin Spice Streusel Muffins
Grain-Free Pumpkin Loaf
Paleo Pecan Pie Blondies
Easy No-Bake Butterfinger Bites
Apple Pecan Tart
No-Bake Pumpkin Pecan Pie Bites
20 minutes
12 bites
Ingredients
For the Crust
- 3/4 cup pitted Medjool dates (about 7 dates), soaked in hot water for 10 minutes
- 1½ cups raw pecans, plus 12 full pecans for topping
- 1/8 teaspoon pink salt
For the Filling
- 1/2 cup pumpkin purée
- 1/2 cup full-fat coconut milk
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup
- 1/8 teaspoon pink salt
- 1 scoop collagen peptides (optional)
Instructions
- In a food processor fitted with the blade attachment, combine the drained dates, pecans, and salt. Process until the mixture forms a sticky dough.
- In a separate bowl, whisk together pumpkin purée, coconut milk, pumpkin pie spice, maple syrup, salt, and collagen peptides until smooth.
- Line a cupcake tin with liners. Divide the crust mixture evenly (about 1½ tablespoons each) and press into the bottoms to form an even layer.
- Fill each cup about halfway with the pumpkin mixture.
- Top each with a pecan half and freeze for at least 1 hour, or until firm.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Additional Info
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