No Bake Pumpkin Pie Cupcakes
Spice up your holidays with these No-Bake Pumpkin Tarts that will give any healthy pumpkin pie a run for its money!
Ingredients
- 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
Instructions
- Line muffin or cupcake tray with cupcake liners.
- Prepare Base first and let set in refrigerator as you prepare the filling.
- 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.
- 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.