My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed…
I posted about this vegan chocolate mousse on Tik tok, and the video went viral. there were so many guesses about what the base ingredient could be: avocado, black beans, acquafaba, coconut milk…. the list goes on. the answer, and what we are making here,…
In transparency, I struggled with what to call these lovely little bites.
Are they vegan? Yes.
Are they gluten free? Yes.
Dairy free? Yes.
Refined sugar free? Yes.
Easy to whip up in the time it takes you to read this blog post? Yes.
But most importantly, it fits the posting criteria of being delicious and deeply satisfying.
They really don’t taste like pumpkin pie, or pumpkin bread, but they taste like a pumpkin cookie dough flecked with cozy spices.
They are more of a snack than a dessert, and I love to have one or two of these with afternoon tea without the worries of my blood sugar spiking and crashing on me.
Looking for more ways to use pumpkin?
Check out my Pumpkin Spice Latte Bread
I also have a couple more pumpkin baked goods coming your way so be sure to be on the lookout!
“What else can I use?
Let’s discuss substitutions.
If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, clove, and/or ginger.
If you don’t have coconut sugar, you can use brown sugar.
If you don’t have oat and almond flour, you can use one of the two. Don’t have either? I’m sure you can use all purpose, though I haven’t tested it so let me know how it comes out!
These truffles are really low stress, low risk, and high reward… everything I look for in an afternoon pick me up!
No-Bake Pumpkin Pie Truffles
- 1/2 cup oat flour
- 1/2 cup blanched almond flour
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt fine grade is preferred, but not essential
- 4 tbsp coconut sugar
- 1/4 cup pumpkin puree
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/3 cup roasted pumpkin seeds for coating
- In a medium bowl, whisk together flours, sugar, pumpkin pie spice, and sea salt.
- Add the wet ingredients and, using a wooden spoon or clean hands, work together until completely combined. This will take less than a minute.
- Using a small ice cream scoop or Tablespoon measure, scoop small balls of the mixture into your hand.
- Roll briefly, then coat in pumpkin seeds and place on a lined cookie sheet or container.
- Refrigerate for at least one hour.
- These will keep up to a week in the fridge, though mine never last that long!