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Easy No-Bake Paleo Pumpkin Pie Brownies

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Easy No-Bake Paleo Pumpkin Pie Brownies made with just a few ingredients. No gluten, dairy or refined sugar! Plus there is an epic fudgey brownie base topped with a creamy pumpkin pie filling!

  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes

Yield: 12 brownies 1x

Ingredients

Scale

Brownie base:

  • 1 1/4 cup raw nuts (pecans, almonds, walnuts or cashews)
  • 1 cup pitted dates, softened
  • 2 tablespoons Wedderspoon Manuka Honey
  • 1/2 cup cacao powder

Pumpkin pie filling:

Instructions

  1. Line a muffin tray with baking cups and set aside
  2. In a food processor, add the brownie base ingredients and pulse until well combined. The brownie “batter” should be a little “moist” and easy to form into the base. If the batter is too dry after a few minutes of blending, add more dates or honey
  3. Fill each muffin tin with brownie “batter” and firmly press down to form the base
  4. Wipe the food processor from brownie crumbs (no need to fully clean) then add pumpkin pie ingredients and pulse again until creamy and well combined
  5. Evenly distribute pumpkin filling to each tin and set in freezer for 3 hours
  6. Pumpkin pie brownies are served best after sitting at room temperature for 5-10 minutes

Notes

*Store leftovers in the freeze for a couple of months

  • Author: Rachel

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