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Pumpkin Pecan Pie Bites

Photo Credit: Cara’s Cravings



For The Crust

  • 1 1/2 c raw pecans
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • Pinch of sea salt
  • 1 c dried cranberries
  • 1 tbsp. plus 1 teaspoon virgin coconut oil, room temperature (not melted)

For The Frosting

  • 1 c pure pumpkin puree
  • 1/4 c coconut sugar
  • 2 tbsp. creamy raw almond butter (unsweetened)
  • 1 tsp. ground cinnamon
  • Pinch of sea salt


  1. Line a baking sheet with parchment paper.

Preparing the Crust

  1. In a food processor fitted with the steel blade, process the pecans, cinnamon, ginger, and salt for 30 seconds.
  2. Add the cranberries and process for another 30 seconds. Add the coconut oil and pulse to incorporate.
  3. Form the dough (it will be slightly sticky and moist) into one large mass. Divide it into quarters. Out of each quarter, form 6 small disks or squares (about 1/2-inch thick) for the “crusts.”
  4. Place them on the parchment-lined baking sheet and freeze for 10-15 minutes.

Preparing the Frosting

  1. Clean out the food processor and return it to the base. Combine all of the frosting ingredients in the food processor and process until thick and creamy, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
  2. Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto the crusts.
  3. Refrigerate or freeze until ready to serve or up to 1 day.


Raw almond butter adds a little richness to the frosting, but if you don’t have any on hand feel free to swap in another nut or seed butter instead. And as for the spices, if you want to get creative and play around with nutmeg, cloves, or even cardamom, go right ahead!