Foods These grain-free, refined sugar-free no-bake pumpkin pie shooters with honey candied pecans are a delicious, fall-flavored dessert sure to impress!
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Fall into pumpkin everything.
Are you ready for fall? I sure am! Ever since school started up way back in August, I’ve had my eye on anything pumpkin filled or pumpkin spice flavored. I would like nothing more than to sit down with a cup of delicious herbal pumpkin mocha, or a slice (or two) of delicious protein-packed pumpkin roll.
I’m ready for sweaters and bowls of hot ‘n cream pumpkin flax cereal, or pumpkin cranberry muffins in the mornings. But sadly, the weather down here in the south just isn’t agreeing with me. Not that the weather and I have ever really seen eye-to-eye. Regardless, I’ve been trying to be patient and wait until it’s below 90 degrees to start making all the fall baked goodies.
I needn’t let the heat dissuade me from enjoying pumpkin everything, though. These no-bake pumpkin pie shooters are the pumpkin dessert dreams are made of! Just give me a can of pureed pumpkin, some whipping cream, a few spices, some almond flour, and some honey and we’re good to go! No turning on of the oven needed. And if that’s not enough, top them off with delicious, homemade honey candied pecans. Seriously amazing, friends!
Nuts for pecans.
My family loves pecans. Well, they really love any kind of nut, but we usually eat them on-plan. So when I was dreaming up this recipe and candied pecans popped into my head, I wasn’t quite sure what to do. I didn’t want to fill my wonderful dream of a dessert with refined sugar, so I set about figuring out how to health-ify candied pecans. Thankfully, it wasn’t that hard. I just took a regular recipe, subbed in honey for the sugar, and added a little coconut oil. In the end I had a delicious, sticky tray of honey candied pecans and a flock of heart-eyed children to fight off!
All in all, these no-bake pumpkin pie shooters with honey-candied pecans are a totally worth the extra effort you might have to take in fending off eager family members. I used regular whipping cream for the pumpkin filling and maple whipped topping. But if you need to, you can make these dairy-free quite easily by using my pumpkin spice fruit dip for the filling and my coconut whipped cream recipe in for the topping.
No-Bake Pumpkin Pie Shooters with Honey Candied Pecans
Equipment
- Mixer
- Juice cups
Ingredients
Crust:
- 1/2 c. almond flour
- 1 1/2 t. coconut oil
- 1 1/2 t. honey
Pumpkin Filling:
- 1/2 c. whipping cream
- 1/4 c. pumpkin puree
- 1/4 c. honey
- 1/2 t. cinnamon
- 1/4 t. ginger
- 1/8 t. nutmeg
- pinch cloves
- 1/2 t. vanilla
Honey Candied Pecans:
- 1 c. pecans
- 1 1/2 T. honey
- 1 T. coconut oil
- 1/8 t. maple extract or vanilla extract
- 1/8 t. salt
Maple Whipped Cream:
- 1 c. whipping cream
- 2 T. maple syrup
Instructions
- To make the Crust: place medium-sized bowl and beaters in the freezer. While they chill, combine crust ingredients in small bowl. Divide between four juice cups or 4 ounce glasses - about 2 tablespoons each. Press down to make a crust.
- To make the Pumpkin Filling: remove bowl from the freezer and add in all filling ingredients and whip until mousse-like. Divide evenly between the four glasses - about 1/4 cup each. Clean out bowl and beaters and replace in the freezer for until chilled. Store the dessert cups in the fridge while you wait for the bowl to re-chill. While the bowl is chilling, make the candied pecans.
- To make the Honey Candied Pecans: in a medium saucepan, toast pecans over medium heat for 2-3 minutes. Stir in remaining ingredients all at once and stir for 10-15 seconds to combine. Pour onto parchment paper and let cool.
- To make the Maple Whipped Cream: after the bowl is chilled, add in the whipping cream with the maple syrup and whip until fluffy and it stands in peaks. Spoon or pipe over top of the pumpkin filling. Break up the pecans and sprinkle over maple whipping cream.
These look so tempting, and love the spices too, with the cinnamon, ginger and nutmeg
Thanks, Bintu! The spices are delicious!
Oh how yummy! I bet this would be good with some mascarpone whipped in too– YUM! I love pumpkin everything!
That would definitely be a wonderful addition, Sarah! 🙂
Those look so easy, and definitely fall like! Even if it is too hot where you are to turn on the oven yet. 🙂
Thank you, Annemarie! I’m definitely eating them no matter the temp outside. 😉
What a great idea of creating pie shooters. Once served, they’ll definitely disappear soon.
Thanks, Molly! Yes, they definitely do disappear! 😉
Ooooh! I love pie shooters!! Perfectly portioned little delicious desserts are the best!
They are, Kylee! So much easier to not overindulge. 😉 Unless you eat more than one… 😀
Sounds great and I love your health-ified nuts!
Sounds delicious!
Thanks
Michelle
Thank you so much, Michelle!
I love ALL of Raia’s recipes I have tried! Looking forward to diving into these shots of pumpkin bliss next!
Aw, thanks so much, Andrea! I hope you enjoy these!
Seriously DROOLING
Haha. 😉 That’s a good sign!
Such a great dessert for fall and love that it’s no-bake too!
Thank you so much, Sylvie!
Looooooove this idea! And they are so cute!
Thank you, Megan! 🙂
HI Raia,
Sounds absolutely delicious! What a great tasty alternative to regular pumpkin pie. The pecans and coconut cream topping sound heavenly. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Thank you so much, Marla! It is a wonderful alternative. 🙂
Looks delicious, pumpkin and pecans never go wrong, thanks for sharing with Hearth and soul blog hop.
They are two pretty amazing ingredients, Swathi. 😉 Thank you so much for stopping by.
Wow, Raia – looks absolutely AMAZING!!! I really want to give these awesome pumpkin pie shooters a try! Thanks for sharing! Pinning, stumbling and making it!
Thank you so much, Ilka! I hope you enjoy them! 🙂
Thanks so much for sharing your awesome Pumpkin Pie Shooters! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
Miz Helen
Glad to share, Helen! Thank you so much for stopping by! 🙂
I want to make these but without the crust or the candied pecans. It sounds super yummy!
I hope you enjoy them! 🙂
Hi Raia,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you being part of Real Food Fridays and sharing your valuable information!
Thank you so much, Marla! 🙂
Congrats Raia! This will be feature for this week’s Sunday Fitness & Food! Such a yummy recipe!
Thank you so much, Ilka! 😉
These look delicious! Thanks for linking up with Merry Monday last week.
Thank you, Emily! Always glad to share. 😉
These look so delectable and appealing! I would love to make them for my friends and family! Thank you for sharing your healthy and delicious No-Bake Pumpkin Pie Shooters with Honey Candied Pecans at the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing!
Glad to share them, Deborah! They definitely are a crowd pleaser. 😉
Do you pretty much need to make these and serve them or do you think they would last overnight in the fridge?
You can make them ahead of time, I would just leave off the whipped cream topping until right before serving.