Pumpkin Pie Bites

These pumpkin pie bites are the perfect scrappy snack for the holiday season and a great way to pay homage to this famous fall vegetable.

Pumpkin pie is a great example of a beloved dish inspired by seasonal produce. Long before people had access to imported foods, the meals were bound by the ingredients available at that time of the year.

I think it’s incredibly important to continue this tradition to encourage local economy and promote less food waste.

The frightening statistics about food waste were the inspiration behind my Scrappy Cooking recipes series, and I could never have imagined that it would one day evolve into an entire cookbook!

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Why You’ll Love This Recipe

• With the upcoming holidays, particularly Thanksgiving, you’re almost guaranteed to end up with pumpkin pie leftovers. These pumpkin pie bites are an amazing way to rejuvenate stale pie and reduce potential food waste.
• This recipe is practically universal. People have different preferences and dietary requirements, all accounted for because (presumably) the leftover pie already incorporates them.
• These pumpkin pie bites are basically a version of cake pops. SO SIMPLE and yet so brilliant!
• If you’re having guests after Thanksgiving, serving them a platter of elegant truffles beats serving a slice of old pie, that’s for sure.
• These yummy treats are the perfect size to be frozen and stored for later. If you miss fall flavors, just turn your leftover pumpkin pie into these bites of heaven and freeze!

Brief History of Pumpkin Pie

Pumpkin pie has a rich history, with its origins dating back to ancient civilizations.

The earliest forms of pumpkin pie-like dishes can be traced back to ancient civilizations in Central and South America. Indigenous peoples, such as the Aztecs and the Incas, cultivated and consumed pumpkins, squash, and other gourds.

When European settlers arrived in the Americas, they encountered the native culinary traditions, including dishes made from pumpkins. The English colonists and Native Americans likely exchanged cooking techniques and ingredients.

The first recorded recipes for pumpkin pie emerged in English cookbooks in the 17th century. These early recipes often involved hollowing out a pumpkin, filling it with a mixture of spiced milk and honey, and baking it in the oven.

Over time, as ingredients became more readily available and culinary techniques advanced, the recipe for pumpkin pie evolved. Ingredients like sugar and spices (such as cinnamon, nutmeg, and cloves) became standard additions.

By the early 19th century, pumpkin pie had become a popular dish in the United States, particularly in New England. It became closely associated with Thanksgiving, and its inclusion in the holiday feast became a tradition that persists to this day.

How to Make This Recipe

Add your leftover pumpkin pie into a bowl and mash until the crust is fully incorporated.

Next, roll the mixture into balls a couple of inches thick. I find that it helps to have wet hands to stop the “dough” from sticking. Transfer the resulting bites to a lined sheet pan and cool in the fridge for two hours. 

Combine dark chocolate chips with the coconut oil and melt it in the microwave in 10-second increments until it has a dipping chocolate consistency.

With a fork, carefully dip the pumpkin pie bites in the chocolate, and place them back onto the sheet pan. Before the chocolate has time to set, quickly sprinkle the truffles with crushed pecans.

Hack It!

• This recipe works with many other types of pie, like pecan pie or even vegan cheesecake. If the ratio of filling to crust is not enough to make the mixture stick together, you can add a handful of oats to bind it.
• Pecans are optional, but they really bring the autumnal flavors together and provide a great crunch factor. If you can’t have nuts, feel free to use seeds of choice.
• The best part about this recipe is that any other dietary preferences or needs are addressed when making or buying the pumpkin pie. For instance, it works with gluten-free pie or low-sugar pie just the same.
• The quicker you turn the leftovers into these pumpkin pie bites, the longer you have to enjoy them. Arguably, they will also taste better!
• If you have less than half a pie left, there’s nothing stopping you from making this recipe by adjusting other ingredients in proportion.

Kitchenware and Equipment

This easy recipe requires minimal equipment. In fact, you probably already have it in your kitchen:

• Mixing bowl
• Fork or potato masher
• Small microwave-safe bowl
• Sheet pan
• Parchment or silicone sheet

Other Recipes You’ll Love

• Vegan Peach Cobbler
• Microwave Cake (AKA Emergency Cake)
• Depression Era Cake
• Easy Vegan Cake Pops
• Oat Pulp Truffles
• Pudding Cake

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