No Bake Pumpkin Pie Cupcakes

  • Ready in: 25-30 min prep / 1 hour freezer
  • Servings: 9
  • Serving Size: 1 cupcake
  • Recipe by: Lisa Saremi
No Bake Pumpkin Pie Cupcakes
5.0/5 rating 1 vote


  • Filling
  • 1 cup carrots
  • 1 cup soaked cashews
  • ¼ cup pumpkin butter
  • ¼ teaspoon tumeric powder
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

  • Base
  • 1 cup Nature's Eats Pecan Pieces
  • 10 pitted Medjool dates
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Spice up your holidays with these No Bake Pumpkin Tarts that will give any healthy pumpkin pie a run for its money!


  1. Line muffin or cupcake tray with cupcake liners.

  2. Prepare Base first and let set in refrigerator as you prepare the filling.

  3. Prepare Base: Process Nature's Eats Pecan Pieces in a food processor until achieving a flour texture and then add in remaining base ingredients and pulse until combined. Press base into cupcake liners and set aside in fridge until filling is ready.

  4. Prepare Filling: Blend all ingredients together in a super powered blender like a Vitamix until filling is completely smooth. Pour the filling into the base and then place in freezer for 1-2 hours.

  • Every bite is creamy and sweet; yet at the same time, these tarts are light and airy so as to not leave you feeling weighed down, heavy and regretful. Although these are no bake treats, your body will be filled with warmth as the flavors of pumpkin spice fills your heart with memories and joy.

Holiday Recipes, Healthy Recipes, Gluten Free Recipes, Pecan Recipes, Pies and Desserts, Vegan Recipes

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