Pumpkin Pie Morsels (Using Almond Pulp!)

To my gluten-free, dairy-free, egg-free friends...

Wish you could just gobble up a piece of pumpkin pie without worry of tummy upset, bloating or acid reflux?  

Well, guess what?  These yummy little morsels of pumpkin-y goodness are gonna be right up your Autumn Alley!  Yup, no dairy, no eggs, no gluten!  And no added sugar either!  Plus, if you’re an almond-milk-maker, it’s a good way to use up that leftover almond pulp!  (If you’re NOT  an almond-milk-maker, you can always sub out the almond pulp for almond meal...just add it in a little at a time until you get the desired consistency.  You probably won’t need the full ¼ cup as it is much drier than almond pulp!)

Be aware...these are addictive and yummy!  Seriously, just like the inside of a pumpkin pie. And no baking needed!  Oooh, and even though they’re made of good, whole food ingredients, they are NOT low cal or low sugar, so be mindful!  

Now that you’ve been warned...here’s the recipe!

Pumpkin Pie Morsels

Equipment:

• Food Processor

Ingredients:

• ¼ C shredded unsweetened coconut

• ½ C Pecans

• Approx. 12 Dates (1 C pitted)

• ¼ C Almond Pulp 

• ⅓ C pumpkin puree

• 2 tsp vanilla

• ½ tsp salt

• 1 ½ tsp Pumpkin Pie Spice

Directions:

1. Chuck coconut and pecans into your food processor.  Process until well blended. 

2. Add in pitted dates.  Process until well blended.

3. Add remaining ingredients.  Process until well blended.

4. Form “dough” into 1 inch balls.  

5. Refrigerate at least 1 hour.

6. Enjoy