No-Bake Fresh Pumpkin Pie Cups
- 1 cup pecans
- ¾ cup cashews
- 1 cup pitted medjool dates (about 10 – 11)
- ¼ cup unsweetened shredded coconut
- ⅛ teaspoon pink Himalayan or sea salt
- ⅛ teaspoon cayenne pepper
- 4 cups pumpkin puree (either two 15 oz cans or flesh from 2 fresh sugar pie pumpkins)
- 1 cup (about 10-11) organic Medjool dates (pitted)
- ½ cup organic cold-pressed coconut oil
- ¼ cup organic maple syrup or raw honey
- 1 Tablespoon pure vanilla extract
- 1 teaspoon Ceylon cinnamon
- 2 teaspoons pumpkin spice
- ¼ teaspoon Himalayan pink salt
- Add all the ingredients for the crust to a food processor. Pulse a few times then let run until it has a crumbly texture that sticks together when pressed between fingers.
- Divide mixture evenly between 12 paper cupcake liners (about 2 TBSP in each) and press down firmly to form a crust base.
- Set aside until filling is ready.
Prepare pumpkin pie filling:
- To make fresh pumpkin puree, wash pumpkins, place on a baking sheet and bake in a 350F preheated oven for about 50 minutes or until you can easily insert a fork through skin. Slice off tops of pumpkins, slice in half, scoop out seeds and innards, and then scoop out the pumpkin flesh (or peel off skin).
- Add all ingredients for the pumpkin pie filling to a high-powered blender and blend until creamy and smooth. If you don’t have a high-powered blender, you can use your food processor but the texture won’t be as creamy.
- Taste filling and see if you’d like more sweetener or spice. Once to your liking pour filling into each cupcake liner and spread out evenly.
- Freeze cups for about an hour to firm. Enjoy plain or top with additional cinnamon, whipped coconut cream, pecans and/or cinnamon maple pecans (see Pecan Delicata Squash Recipe).
- Store in an air-tight container in freezer. Allow to thaw sufficiently before serving.
Makes 12 cups. Per cup (based on using maple syrup):
Calories: 348 |
Total Fat: 20 g |
Total Carbohydrate: 44 g |
Dietary Fiber: 6 g |
Protein: 3 g
Cashews are a good source of healthy dietary fats and essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism and has beneficial effects on the GI system.
Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.
Unsweetened shredded coconut usually contains fewer preservatives and sulfites than sweetened.
Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.
Dates are a healthy way to add sweetness to your recipes along with a variety of nutrients, including iron, potassium, B vitamins, copper, and magnesium.
Maple syrup contains a number of minerals including manganese, zinc, calcium, and potassium. It also contains amino acids, antioxidants, and even some anti-inflammatory compounds.
Raw honey is a good source of many vitamins and is rich in antioxidants. Its antioxidant and anti-bacterial properties can help improve overall immune function.
Sugar Pie pumpkin is a small round variety of pumpkin with bright orange skin and flesh that has a sweet nutty flavor when roasted. It’s high in the antioxidant beta-carotene, a carotenoid that your body turns into vitamin A.
Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.