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.
Servings: 12 bites
Ingredients
Crust
- 1.5 cups toasted pepita (pumpkin) seeds
- 1/3 cup sunbutter (sunflower seed butter)
- 1/4 cup honey
Filling
- 2/3 cup pumpkin puree
- 1/3 cup coconut milk *You can sub another milk but the texture might yield more of a crunch
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- small pinch of cardamom
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 tbsp 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
Serving: 2bites | Calories: 184kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 5mg | Potassium: 183mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2124IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
