Pumpkin Pie Bites

Makes 24 Mini Bites


Pumpkin filling:

  • 3/4 cup organic pumpkin purée
  • 1/3 cup organic hemp hearts
  • 2 organic eggs
  • 1/3 cup Xylitol or Lakanto (monk fruit sweetener)
  • 2 tbsp organic coconut oil
  • 2 tsp organic pumpkin pie spice
  • 1 tsp organic vanilla extract
  • 1 tsp organic lemon juice
  • 1/4 tsp sea salt

For the crust:

  • 1/3 cup organic coconut flour
  • 3 tbsp organic coconut sugar
  • 1-1/2 tbsp organic coconut oil

Topping (Optional):

  • Whipped coconut cream
  • Pumpkin pie spice


  1. Preheat oven to 350 F.
  2. Line a 24 mini muffin pan with paper cups.
  3. In a bowl combine coconut flour, coconut sugar and oil. Measure 1 teaspoon into each mini muffin cup, flatten into bottoms with a small spoon or fingers. Set aside.
  4. In a high powered blender or food processor, purée pumpkin, hemp hearts, eggs, sweetener, coconut oil, pie spice, vanilla, lemon juice and salt until very smooth.
  5. Pour into muffin cups and bake for 13 to 15 minutes until just lightly puffed, but centers are still wobbly.
  6. Let cool completely before serving. Best enjoyed chilled and topped with a dollop of whipped coconut cream and a sprinkling of pumpkin pie spice.


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