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pumpkin pie bites on a white plate with one cut in half exposing the inside

Pumpkin Pie Bites

Print Recipe
Turn leftover pumpkin pie into delicious dessert bites in a few simple steps.
Course Dessert, Snack
Cuisine American, Canadian
Keyword leftover makeover, leftovers, low waste, low waste recipe, pumpkin pie bites, scrappy cooking, thanksgiving leftovers, thanksgiving recipes, zero waste, zero waste recipe
Prep Time 10 minutes
Cooling time 2 hours
Calories 1296.4
Author Cat Gavriusova

Equipment

Ingredients

  • ½ pumpkin pie leftovers
  • 1 cup dark chocolate chips vegan
  • 1 tbsp coconut oil
  • 3 tbsp crushed pecans or nuts of choice

Instructions

  • In a bowl, add the 1/2 pumpkin pie and mash until it is formed into a “mush” with the crust.
  • Roll into 2 inch wide balls, and transfer to a sheet pan. Place in the fridge for two hours. 
  • When the balls are set, combine the dark chocolate chips with the coconut oil. Microwave in 10 second increments until melted.
  • Using a fork, carefully dip the pumpkin pie “balls” into the chocolate, and set back onto the sheet pan, quickly sprinkling the tops with the crushed pecans. These should solidify almost immediately, but can be placed back in the fridge to further set.
  • Store in a sealed container in the fridge for up to 3 days, depending on when the leftover pie was used.

Nutrition

Calories: 1296.4kcal | Carbohydrates: 105.8g | Protein: 17.4g | Fat: 92g | Saturated Fat: 65.6g | Polyunsaturated Fat: 7.3g | Monounsaturated Fat: 14g | Cholesterol: 1.8mg | Sodium: 193.6mg | Potassium: 1263.1mg | Fiber: 9.8g | Sugar: 62.6g | Vitamin A: 76.3IU | Vitamin C: 1.3mg | Calcium: 566.7mg | Iron: 3.1mg