Pumpkin Pie Bites

Please share:

If you didn’t already know it was Fall, the influx of pumpkin recipes would have given you a clue. I honestly don’t see why we have to reserve pumpkin for just one time of the year. It tastes so good, why restrict ourselves? I know it’s hard to make things with pumpkin when you can’t buy it in the store year round, so my favorite thing to do is buy some pie pumpkins in the Fall and turn them into a puree and store it in the freezer. Year round pumpkin supply! I’ve got a few on the counter right now and will be working on a little tutorial on how to make your own pumpkin puree at home, so stay tuned.

So last night, I was laying in bed, trying to sleep, and all I could think of was pumpkin cookies. I can’t eat pumpkin cookies, because I’m still in the throes of my Whole30, but I really wanted something pumpkin-y and also needed to make something for the kids lunches the next day. I don’t know why this never dawned on me before, but a bite recipe was just the perfect “quickie” recipe where I could incorporate pumpkin. And it turned out exactly as I was hoping on the first try!

I thought about adding fresh pumpkin puree, but didn’t think it would be necessary. The pumpkin pie spice adds just the right flavor and leaving out the puree means you don’t have to refrigerate them, though I would still recommend it. I think the little bites recipes might be my favorite little treat. I’m sure you’ve noticed my slight obsession with my Apple Pie, Cherry Pie, Key Lime Pie, Chocolate Chip Cookie Dough, and Chocolate Brownie Bites.

Oh, and a little bonus for you guys, because I love you. Make the Cinnamon Honey Nut Bars, but replace the cinnamon with 1 tsp of Pumpkin Pie Spice. You’re welcome.

Pumpkin Pie Bites | Our Paleo Life

Pumpkin Pie Bites

Yield: 24
Prep Time: 5 minutes
Total Time: 5 minutes


  • 1/2 cup raw Almonds
  • 1/2 cup Pecans
  • 1 1/2 cups pitted Medjool Dates, approximately 10-11 dates
  • 1/4 cup Shredded or Flaked Unsweetened Coconut
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1/8 tsp Sea Salt
  • Water


  1. Combine all ingredients (except water), in the order listed, in the bowl of a food processor.
  2. Process until mixture resembles coarse gravel.
  3. While the processor is running, add a thin stream of water, about 1 Tbsp, maybe less depending on the moistness of your dates.
  4. Stop the processor and check the mixture inside. If it sticks together when you smush it, then you've got the right consistency. If it's still crumbly, add more water. You don't want to add too much water because the bites will be too sticky.
  5. When you've got the right consistency, roll mixture into tablespoon-size balls. Yield varies depending on how much you eat while you're rolling them 🙂
  6. Store in an airtight container in the refrigerator for a week or so, if they last that long.
Nutrition Information:
Yield: 24 Serving Size: 1 bite
Amount Per Serving: Calories: 100Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 14mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 1g

Please share:

  1. These instructions would be handy on all of the other “bites” recipes. I had an awful time with the apple pie ones because I couldn’t get everything chopped good enough and had to add a lot of water.

  2. I just made these for my book club meeting tonight. I added a couple tablespoons of canned pumpkin then after I made them into balls, rolled some in chopped dry toasted pecans, some in shredded coconut, and some in pumpkin pie spice. If I’m lucky, maybe some will actually be left when I get there. It’s quite possible each of them is quite delicious, though of course I wouldn’t know for sure.

    1. Oh you made them into truffles, that sounds delicious! I will definitely be trying that sometime very soon! I think the pecan one would be my favorite 🙂 I hope you get to try at least one of each!

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