Healthy Pumpkin Pie Bites (Gluten-Free, Dairy-Free)

These pumpkin pie bites are wonderful low sugar snack and also make for an easy holiday gathering dessert or sweet appetizer for parties. They are gluten-free, dairy-free, and vegan to accommodate a wide variety of dietary needs, plus they're gum-free and rice-free when you use Bread SRSLY's gluten free sourdough pullman loaf! 

We only use a few simple ingredients and use maple syrup instead of refined sugar to sweeten this recipe. With pure pumpkin, cashew butter, and coconut yogurt, this pumpkin pie topping is versatile and can be used on rice cakes, breads, or dipped with crackers. If you're a fan of pumpkin but are looking for a low-sugar treat, this recipe is for you!



Recipe and photos by Danielle Haft // @cacaoforcoconuts

Total time: About 20 minutes start to finish

Yields: 8 servings

Gluten-Free, Gum-Free, Rice-Free, Vegan, Dairy-Free

NUTRITION INFORMATION

Topping only, divided into 8 servings. Slices of bread will vary: 

  • Calories: 71 kcal
  • Fat: 4.5 g
  • Protein: 1.6 g
  • Carbohydrates: 7.2 g
  • Fiber: 0.6 g

INGREDIENTS

DIRECTIONS

  1. Preheat your oven to 400°. Slice the bread. Measure 6 inches of the loaf to cut off and slice into 4 wide slices. You can also make eight normal slices!
  2. Using a cookie cutter or the top of a narrow glass, cut eight round pieces of bread.
  3. Transfer the bread circles to the oven to toast for ~8-10 minutes
  4. While the bread is toasting, prepare the pumpkin topping.
    In a mixing bowl, combine pumpkin puree, cashew butter, maple syrup and pumpkin pie spice. Whisk until smooth.
  5. Let the toasted bread cool slightly and then use a spoon or cookie dough scoop to transfer pumpkin pie mix onto each piece.
  6. Top off with a small dollop of coconut yogurt. Enjoy right away (this goodness won't keep)!
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