Pumpkin season is here, and these No-Bake Pumpkin Pecan Pie Bites are my favorite easy fall treat. They combine a simple three-ingredient pecan-date crust with a creamy pumpkin filling for a naturally sweet, freezer-friendly dessert that’s perfect for parties, lunchboxes, or a quick snack. These bite-sized pies capture all the warm spices of the season without turning on the oven—ideal when you want something delicious and simple.
The base is a blend of pecans, Medjool dates, and a pinch of salt. The dates act as a natural binder and add a caramel-like sweetness while whole pecans give the crust a buttery, nutty flavor and satisfying texture. The pumpkin filling is made with pumpkin purée, full-fat coconut milk, pumpkin pie spice, maple syrup, and optional collagen peptides for a little protein boost. After assembling, these bites are frozen until firm and can be stored in the freezer for months—ready to enjoy at a moment’s notice.
Ingredients
- 3/4 cup pitted Medjool dates (about 7 dates), soaked briefly in hot water if needed
- 1½ cups raw pecans, plus 12 whole pecans for topping
- 1/8 teaspoon pink salt (or sea salt)
- 1/2 cup pumpkin purée (use pure pumpkin purée, not pumpkin pie filling)
- 1/2 cup full-fat coconut milk
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup
- 1 scoop collagen peptides (optional)
Step-by-step
Step one: Make the crust
Drain the soaked dates and add them to a food processor with the pecans and salt. Pulse until the mixture comes together and forms a sticky, uniform “dough.” The texture should hold when pressed between your fingers.
Step two: Make the filling
In a bowl, whisk together the pumpkin purée, full-fat coconut milk, pumpkin pie spice, maple syrup, salt, and collagen peptides (if using) until smooth and well combined.
Step three: Form the crusts
Line a standard 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 a compact, even layer.
Step four: Add the filling
Spoon the pumpkin mixture over each crust, filling each cup to roughly half full. Smooth the tops gently so the filling is level.
Step five: Garnish and freeze
Place a whole pecan on top of each bite and transfer the tray to the freezer. Freeze for at least one hour or until firm. Keep stored in an airtight container in the freezer for up to three months—they thaw quickly at room temperature when you’re ready to eat.
Yes. These bites are excellent for make-ahead planning. Store them in the freezer in a sealed container for up to three months and thaw a few minutes before serving.
No—use pure pumpkin purée. Pumpkin pie mix contains added sugar and flavorings that change texture and taste.
Tips and variations: swap pecans for walnuts if needed; use a little extra coconut milk for a softer filling; add a pinch of ground ginger or cardamom for a twist on the spice blend. If your dates are dry, soak them in hot water for 10 minutes and drain before processing to ensure the crust binds properly.
Recipe details
- Prep time: 20 minutes
- Servings: 12 bites
- Calories per bite (approximate): 152 kcal
Nutrition (per bite, approximate)
- Calories: 152 kcal
- Carbohydrates: 14 g
- Protein: 2 g
- Fat: 11 g (Saturated: 3 g, Polyunsaturated: 3 g, Monounsaturated: 5 g)
- Sodium: 51 mg
- Potassium: 173 mg
- Fiber: 2 g
- Sugar: 11 g
- Vitamin A: 1610 IU
- Vitamin C: 1 mg
- Calcium: 27 mg
- Iron: 1 mg
Nutrition information is an estimate and should be used as a guideline only.
These No-Bake Pumpkin Pecan Pie Bites are a simple way to capture fall flavor without complicated baking. They travel well, freeze beautifully, and offer a naturally sweet, nut-forward bite that balances pumpkin spice and creamy texture. Happy fall and enjoy!
More fall dessert ideas
- Pumpkin Spice Streusel Muffins
- Grain-Free Pumpkin Loaf
- Paleo Pecan Pie Blondies
- Easy No-Bake Butterfinger Bites
- Apple Pecan Tart
If you try these, leave a comment below and share how you customized them—tweaks and substitutions are always welcome!