Pumpkin Spice Drink and Pumpkin Pie Bites

Don’t you just love the fall season - the apple orchards and pumpkin patches, warmed cider and cocoa?  It’s the season when you see people coming out of coffee shops, savoring those yummy looking pumpkin flavored drinks.  But what if you have a food allergy, sensitivity or other intolerance to the ingredients?  Does that mean you can’t enjoy the flavors of the season?  No Way!  With this recipe, you’ll be curled up with a cup of warm pumpkiny goodness in no time and you’ll savor every sip – even if you don’t have any food allergies or sensitivites.

Pumpkin Spice Drink and Pumpkin Pie Bites In the U.S., the number one food allergen is milk and, according to the Center for Food Allergies, nearly two-thirds of the world’s adult population has some degree of difficulty digesting lactose.  If you are not among the lactose intolerant, then you can use regular milk in this recipe.  But for the lactose intolerant (and caffeine sensitive, and those wishing to cut back on processed white sugar, etc..) this drink is for YOU!  Here are the ingredients:

Pumpkin Spice Drink and Pumpkin Pie Bites From left to right:  Honey, Soyatoo brand non-dairy whipped topping, Organic pumpkin pie mix, Almond Breeze almond milk, and molasses.

Recipe:

4 cups almond milk

1/2 cup water

1/3 cup pumpkin pie mix

1 Tablespoon molasses

1 & 1/2 teaspoons honey

(Makes 2 servings)

Pumpkin Spice Drink and Pumpkin Pie Bites

Whisk all ingredients together in a saucepan over medium heat until warmed to your preference.  Serve it up plain or add some whipped topping.  Soyatoo is one dairy free option.  It is soy based and since soy is one of the most highly genetically modified crops, look for “GMO free” or “Non-GMO” as clearly marked on the label below.  Once again, if dairy is not a problem for you, then use whatever whipped topping you prefer.

Pumpkin Spice Drink and Pumpkin Pie Bites Now add a sprinkle of cinnamon and a cinamon stick to make it extra fun and fancy.    Mmmmmm!

Pumpkin Spice Drink and Pumpkin Pie Bites

Now all this cozy drink needs is a tasty treat to accompany it.  The good news is, you have just enough pumpkin pie mix left over to make some sweet, gooey, mini pumpkin pie bites.

Pumpkin Spice Drink and Pumpkin Pie Bites

See?  Just enough filling left over!  So now let’s make the world’s simplest pie crust.  Here’s what you’ll need:

Pumpkin Spice Drink and Pumpkin Pie Bites Combine 1/2 cup almonds  with 1/2 cup pecans (heaping 1/2 cup amounts- don’t be shy!) along with 10-12 medjool dates, pits removed.  Process the ingredients together in a food processor on high until they pull away from the sides of the container and become like a ball of dough as you can see below:

Pumpkin Spice Drink and Pumpkin Pie Bites Don’t worry if some of it is crumbly like you can see along the bottom.   This is ready to go.  Pinch off a small amount and press into the molds of a mini muffin tin.  If you don’t have a mini muffin tin, just roll small balls and place onto wax paper.  Then make an indent in the ball so it looks like a thumbprint cookie.  Here’s what the muffin tin option looks like:

Pumpkin Spice Drink and Pumpkin Pie Bites I tried some with mini cupcake liners and some without.  FYI – It’s cleaner and easier to remove the mini pies if you use the liners.  Just press the pie crust “dough” into the molds until they take on a little bowl shape and try not to eat all the dough before you’ve finished!  It’s highly addictive, ooey and gooey and so delicious.  In fact, you could just put the dough between two sheets of wax paper, roll over it with a rolling pin, remove the top layer of wax paper and cut the dough into squares and store in the refrigerator for a super healthy snack.  But for the sake of using all our leftover pumpkin pie mix, let’s complete the recipe…

Pumpkin Spice Drink and Pumpkin Pie Bites

 People tend to have different preferences for the temperature of pie.  Some like it chilled, while others prefer it room temperature or warmed.   For warm mini pies, simply stir the pumpkin pie mix over low heat in a saucepan before spooning into crusts and serve immediately.  For room temperature, spoon filling straight from the can and for chilled, spoon from the can with the final product placed in the refrigerator or freezer for 30-60 min.  This recipe yields 24 mini pies.

Pumpkin Spice Drink and Pumpkin Pie Bites Serve them plain…  Or with a dollop of whipped cream and cinnamon.

Pumpkin Spice Drink and Pumpkin Pie Bites

Pumpkin Spice Drink

Pumpkin Spice Drink

Ingredients

  • 4 cups almond milk
  • 1/2 cup water
  • 1/3 cup pumpkin pie mix
  • 1 Tablespoon molasses
  • 1 & 1/2 teaspoons honey

Instructions

  1. Whisk all ingredients together in a saucepan over medium heat until warmed to your preference.
  2. Serve it up plain or add some whipped topping. Soyatoo is one dairy free option. It is soy based and since soy is one of the most highly genetically modified crops, look for “GMO free” or “Non-GMO” as clearly marked on the label below. Once again, if dairy is not a problem for you, then use whatever whipped topping you prefer.
  3. Now add a sprinkle of cinnamon and a cinamon stick to make it extra fun and fancy. Mmmmmm!
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For the printable version of the Pumpkin Bites recipe, CLICK HERE!

Make these treats for your friends and family and be prepared to whip up a second batch when they quickly disappear!

Pumpkin Spice Drink and Pumpkin Pie Bites

See other food sensitive recipes like this one as well as tips on natural health on my website,

Natural Girl Diary.

23 Comments
COMMENTS
  1. November 2nd, 2012 at 9:02 am
    Jean S. says:
    Both of these sound so good! I am adding the ingredients to the shopping list :-)
    • November 2nd, 2012 at 9:56 am
      Stephanie says:
      They're both good ways to enjoy pumpkin flavors in amounts that are "just right". I sincerely hope you enjoy your creations!
  2. November 2nd, 2012 at 11:14 am
    Dave says:
    Many of those also have HFCS in them as well and you should read this free pdf about allergies on haltallergies.com
    • November 4th, 2012 at 9:25 pm
      Stephanie says:
      Thanks Dave! I wasn't previously familiar with the halt allergies site and I really appreciate being introduced to new resources. Although none of the ingredients I used in the above recipes contain any high fructose corn syrup, it reminded me to point out to look for real honey, locally sourced if possible. Many brands of honey on the market are actually caramel colored corn syrup! HFCS is well disguised in so many foods that you would never guess. I try and buy raw, unfiltered honey if possible and also an important reminder I should add here, is to be sure to NEVER serve honey and recipes containing it to children under one year of age.
  3. November 2nd, 2012 at 8:19 pm
    Missy says:
    Very festive and fun!
  4. November 4th, 2012 at 8:09 pm
    Shelley says:
    Oh wow. These pictures are making me drool. They are gorgeous. Super excited to try these!
    • November 4th, 2012 at 9:28 pm
      Stephanie says:
      Wonderful - and thank you! I do hope the photos will entice people to try out the recipes.
  5. November 6th, 2012 at 10:53 am
    Sherri Pierce says:
    This is being added as we speak to my thanksgiving "bring a lot". You know when you have to bring something for pot luck for thanksgiving. This is great looking and all the great things about fall. Thanks for sharing.
    • November 6th, 2012 at 1:16 pm
      Stephanie says:
      I'm very glad to hear it! I hope it'll be a hit!
  6. November 6th, 2012 at 11:53 am
    Melissa says:
    Thanks for these yummy recipes that are doable on my Paleo diet!
    • November 6th, 2012 at 1:15 pm
      Stephanie says:
      You are welcome! I know good health recipes can be hard to find sometimes!
  7. November 6th, 2012 at 3:23 pm
    amy g. says:
    Mmmmm. Yummy and not recipes that you see all the time. I wish they were magically in my kitchen right now. Thanks for the great ideas!
    • November 7th, 2012 at 11:31 am
      Stephanie says:
      Lol - I wish they were magically in my kitchen right now too - I've run out of ingredients from making them :-)
    • November 7th, 2012 at 11:57 am
      Stephanie says:
      You are so welcome! I aim for tasty and nutritious at the same time with my recipes. When something is good for you, it's the cherry on top!
  8. November 7th, 2012 at 11:05 am
    Stacie O. says:
    Wow! Just what I've been looking for. I've recently removed wheat and dairy from my diet and didn't think Thanksgiving would be much fun this year. Not so fast! These look delicious. Thanks for sharing.
    • November 7th, 2012 at 3:21 pm
      Stephanie says:
      I recently removed the gluten too and just didn't want to miss out on the flavors of the season because of it!
  9. November 12th, 2012 at 5:58 am
    olivia says:
    Sounds so yummy! The mini pies look so filling and I have all the ingredients!
  10. November 15th, 2012 at 12:52 pm
    Abby says:
    If you only knew how excited I am to find this recipe! I was just woot wooing! I have three children who cannot digest sucrose. With dates and almonds being almost sucrose free, I can't wait to whip these up for Thanksgiving. THANK YOU!!! I love this site.
    • November 15th, 2012 at 2:35 pm
      Stephanie says:
      Yay! There are so many children and adults out there with food sensitivities and that makes it hard to find recipes that work for everyone. I sincerely hope you enjoy them! If you need more flavor to the pumpkin, just add more cinnamon and warm up the pumpkin a bit to take the "rawness" flavor out - I think kids might like it better that way! Good luck!
  11. November 29th, 2012 at 6:12 pm
    Kristy says:
    Are these little pies completely non-bake? They look delicious.
    • November 30th, 2012 at 10:42 pm
      Stephanie says:
      Yes! Completely non-bake. So you'll want to make and consume them within a few days. You can refrigerate or feeze and thaw them when ready to eat.
  12. October 8th, 2013 at 7:58 pm
    Mandy Gladden says:
    Now this looks absolutely yummy! I must try it. :)
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