No-Bake Fresh Pumpkin Pie Cups

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.



    • 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


      Prepare crust:

      1. 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.
      2. Divide mixture evenly between 12 paper cupcake liners (about 2 TBSP in each) and press down firmly to form a crust base.
      3. Set aside until filling is ready.

      Prepare pumpkin pie filling:

      1. 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).
      2. 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.
      3. 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.
      4. 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).
      5. 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

      Ingredient Highlights

      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. 


      1. I made this recipe this evening and it’s so heavenly tasting!! I’ll be making this many more times! Happy Thanksgiving to Katrina and all of Organixx family!

        • Hi Sheri Ortega, I am so happy to hear this turned out great! I love pumpkin flavored everything. We appreciate the feedback. I hope you had a lovely Thanksgiving. Wishing you an awesome day.

        • Hi Molly,

          Thank you for your question.

          The recipe can be found by scrolling down past the video. You can also print it by clicking the word print on the right hand side under the video.

          Let me know if you need further assistance.

          Have a great day!

      2. I was hoping to print up a recipe because I do not have the time to write it all down while watching the video

        • Hi Debra,

          Thank you for being here with us.

          The recipe can be found by scrolling down past the video. You can also print it by clicking the word print on the right hand side under the video.

          I hope this helps.

          Have a great day!

        • Hi Alan,

          Thank you for being here with us. Please let us know how it turns out if you try it.

          Thank you! Have a great day!

      3. Sounds so wonderful and would love to give it a try! The link sited for the printable recipe comes only to this page though - is there still a way to get to that? Thanks!

        • Hi Jan,

          Thank you for your comment.

          I am sorry for the error. I am not sure if there was a tech issue that may have caused that. I just tried it and the print function works fine now. Please try it again.

          Thank you! Have a great evening!

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