Allergy Friendly Pumpkin Pie Bites

5 from 1 vote

Allergy Friendly Pumpkin Pie Bites

These little frozen bites are perfect for the dairy free, nut free, egg free, and gluten free crowd. Easy to make and store in the freezer for the perfect post Thanksgiving treat that you won't feel so guilty about.

Prep Time15

Cook Time0

Freezer Time1 20

Total Time15

Course: Dessert

Cuisine: American, Thanksgiving

Servings: bites

Calories: 184kcal

Author: Alicia

Ingredients

Crust

1.5 cups toasted pepita (pumpkin) seeds
⅓ cup sunbutter (sunflower seed butter)
¼ cup honey

Filling

⅔ cup pumpkin puree
⅓ cup coconut milk *You can sub another milk but the texture might yield more of a crunch
¼ cup maple syrup
½ teaspoon cinnamon
¼ teaspoon ginger
¼ tsp nutmeg
small pinch of cardamom

US Customary - Metric

Instructions

In a food processor, pulse toasted pepitas until slightly crushed. Add sunbutter and honey and pulse till the mixture clumps together in a ball.
In a separate bowl, combine the filling ingredients and stir till smooth.
Using a non-stick muffin pan or adding liners, add about 1.5 tablespoon of mixture to each cup. I used a 1.5 inch cookie scooper to get them even. Press the mixture into the bottom of each cup until it's firm.
With a spoon, pour the filling into each cup. You may need to spread the mixture out over the top. Don't worry that it doesn't fill your tin, the filling mixture should barely cover the top of each "pie".
Freeze for at least 1.5 hours in the tray. Remember these defrost easily, so only serve when ready. They should pop out pretty easily if you slide a knife around the edges of your non stick pan.

Nutrition