Mini Pumpkin Pie Bites!
If you refuse to believe pumpkin season is over, we’re here to help! We thought we had posted our last pumpkin recipe (Pumpkin Pecan Tartlets for Thanksgiving) but we had to squeeze another one in! Yes, it may be December, but we had some pumpkin left that we couldn’t let go to waste.
Since we didn’t make the classic pumpkin pie this year, we decided to channel its flavors and create a fat bomb recipe. These little pumpkin pie bites will allow you to pretend it’s October all year ’round. Who doesn’t love the crisp fall weather and the colorful leaves on the ground? Enjoy a few pumpkin pie bites in the middle of summer, who cares? They’ll cool you down and remind you of fresh breezes and new beginnings.
Or scarf them all down in December because they’re absolutely delicious.
In this recipe, we also decided to incorporate coconut butter! Everyone’s heard of coconut oil, but coconut butter doesn’t get nearly enough attention as it should. Coconut butter is simply pureed coconut meat (or coconut manna). It tastes like coconut and has the texture of peanut butter, though a bit more firm. Coconut butter is a delicious spread – treat it as you would peanut butter but with only 1 carb per tablespoon – spread it on toast, dip some apples in it or put a scoop into your smoothies. It goes well by itself on a spoon too! It’s ideal for keto and paleo diets and we absolutely love it.
It added great texture to these pumpkin pie fat bombs without being too overpowering like a nut butter would have been.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
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