Dark Chocolate Pumpkin Pie Bites


Dark Chocolate Pumpkin Pie Bites on a Chocolate Chip Cookie Dough Crust! // via Nosh and Nourish #glutenfree #dairyfree #SpoonfulofSilk


5 1⁄3 ounces
Silk Vanilla Dairy-free Yogurt Alternative
15 ounces
organic canned pumpkin puree
Egg (or sub 1 flax egg to keep vegan*)
1⁄4 cup
Silk Chocolate Cashewmilk (or sub almondmilk)
1⁄3 cup
Dark Amber Maple Syrup (or your sweetener of choice: coconut sugar, honey, etc.)
1⁄2 teaspoon
1⁄4 teaspoon
Ground Ginger
1⁄4 teaspoon
Ground Cloves
2 tablespoons
dairy-free chocolate chips
container of vegan cookie dough


*1 flax egg = 1 tbsp of ground flax plus 3 tbsp warm water. Stir then refrigerate for 15 minutes before adding into the batter.


  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, combine all ingredients, except for the cookie dough. 
  3. Use non-stick spray or coconut oil to grease a mini muffin tin (that holds at least 24 mini muffins). 
  4. Press cookie dough into each muffin cup, evenly so that the sides are covered and there's room in the middle for the pumpkin mixture. 
  5. Spoon the pumpkin mixture into each cookie dough cup. 
  6. Bake for 30 - 35 minutes, or until the pumpkin is set and a knife comes out clean. 
  7. Remove the pumpkin pie bites from the oven and set them on a wire rack to cool for at least 20 minutes. 
  8. Enjoy!

Yields 36 Mini Pie Bites