Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

 

Serves: 12

Ingredients

Pumpkin Filling Ingredients:

• 1 cup pumpkin puree
• ½ cup cashew butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon ginger spice
• ⅛ teaspoon cloves
• ¼ cup coconut palm sugar
• 2 tablespoons maple syrup

 

Pie Crust Ingredients:

• 1 cup unsweetened shredded coconut
• 1¼ cups pecans, crushed (extra for topping)
• 1 cup Medjool dates, pits removed
• 1 teaspoon vanilla extract

Instructions

1. In a food processor, blend all of the pumpkin pie filling ingredients until smooth.
2. Remove the smooth filling from the food processor and place in a bowl.
3. Go back to the food processor and blend all the pie crust ingredients (leave a few extra pecans on the side to use later for topping) until a dough-like consistency is achieved.
4. Use an 8×8 baking dish and evenly press pie crust mixture into baking dish.
5. Scoop pumpkin pie filling on top of crust and evenly distribute the filling over the crust.
6. Top with extra pecans and place in freezer overnight to serve chilled the next day. Enjoy!

Notes

**Choose all organic ingredients if possible**

Will you be making our Pumpkin Cheesecake Bites? Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe