Ah, Thanksgiving. The true beginning of the holiday season. A time where there’s lots of food, lots of temptations and lots of parties. If I can help take some of the guilt out of Thanksgiving dessert, then that’s just what I’ll do!

Here in the Netherlands they don’t celebrate Thanksgiving [obviously], but that doesn’t mean that we can’t have out own little family Thanksgiving together, and then live vicariously through our friends and family back at home, right? I don’t see anything wrong with that! In fact, I think we’re going to make a little Thanksgiving spread over the weekend so we can feel a little more at home.

It’s just a few days away from Thanksgiving and I was itching to come up with a healthier twist on pumpkin pie. In general, if made from scratch, pumpkin pie actually isn’t all that bad for you [yay!], but I still wanted to come up with something a little different. Enter: my Mini Paleo No-Bake Pumpkin “Pies.” These little dessert flavor bombs will make a perfect ending to any Thanksgiving meal. They’re already portioned out for you and ready to just pop in your mouth. While they may be portioned out into mini individual pies, that doesn’t mean that you’ll be able to stop at just one — you’ve been warned 🙂

 

If you’re on dessert duty, you’re gonna want to check this recipe out. Healthy, bite-sized pumpkin pies with a walnutty crust and a pop of pumpkin spice goodness all in one little quilt-free bite! Whew, that was a mouthful!

If you’re making for a crowd, you might just want to double the recipe.

Recipe + directions below.

 

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Mini Paleo No-Bake Pumpkin “Pies”

servings: about 20 mini pies

INGREDIENTS

Crust

• 1 cup walnuts
• 8 dates, pitted
• ½ tsp vanilla
• 1 tsp cinnamon
• 1 Tbsp coconut oil, softened
• 1 Tbsp maple syrup
• Pinch sea salt

Filling

• ¾ cup pumpkin purée [not pumpkin pie filling which has added sugar and spices]
• ½ cup dates [about 12 dates], softened [soaked in hot water for 5-10 mins]
• 3 Tbsp coconut oil, softened
• 2 Tbsp maple syrup
• 3 Tbsp unsweetened almond milk
• 1 tsp vanilla
• 1 tsp cinnamon
• ¼ tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg

DIRECTIONS

Crust

To the food processor, add walnuts and pulse until walnuts are finely ground. Next, add all remaining crust ingredients and pulse until mixture is combined and forms a “dough.” The mixture should stay together when pressed between your fingers. Using a small scoop, scoop crust mixture into mini muffin tin molds. Using hands, press crust firmly into molds. You should make about 20 mini crusts. Place in refrigerator or freezer to set up while you make the filling. Rinse out food processor so you can use it to make the filling.

 

Filling

Add dates to your food processor and pulse until dates are broken up. Scrape down the sides of the food processor. Add all remaining filling ingredients and process until all ingredients are combined and mixture becomes smooth (there will still be some small bits of date throughout, and that’s okay). You’ll need to wipe down the sides of the food processor with a spatula a few times between processing to make sure your filling is all combined. Using a small scoop, add filling to crust molds and then using a spoon or your fingers, spread the filling out evenly. Place in refrigerate of freezer for a few hours to set up. To remove, use a knife and gently loosen the crust from the molds.

Store in an airtight container in the fridge for up to one week and freezer for a few months. Serve chilled. Enjoy!

 

 

Did you make this recipe? Let me know in the comments below.