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No-Bake Pumpkin Pie Shooters with Honey Candied Pecans

Prep: 30 minutes
Cook: 10 minutes
These no-bake desserts are a fun alternative to traditional pumpkin pie! Grain-free and refined sugar-free, they're easy to make and look impressive.
Servings: 4
Calories: 732kcal
Author: Raia

Equipment

  • Mixer
  • Juice cups

Ingredients

Crust:

Pumpkin Filling:

  • 1/2 c. whipping cream
  • 1/4 c. pumpkin puree
  • 1/4 c. honey
  • 1/2 t. cinnamon
  • 1/4 t. ginger
  • 1/8 t. nutmeg
  • pinch cloves
  • 1/2 t. vanilla

Honey Candied Pecans:

Maple Whipped Cream:

Instructions

  • To make the Crust: place medium-sized bowl and beaters in the freezer. While they chill, combine crust ingredients in small bowl. Divide between four juice cups or 4 ounce glasses - about 2 tablespoons each. Press down to make a crust.
  • To make the Pumpkin Filling: remove bowl from the freezer and add in all filling ingredients and whip until mousse-like. Divide evenly between the four glasses - about 1/4 cup each. Clean out bowl and beaters and replace in the freezer for until chilled. Store the dessert cups in the fridge while you wait for the bowl to re-chill. While the bowl is chilling, make the candied pecans.
  • To make the Honey Candied Pecans: in a medium saucepan, toast pecans over medium heat for 2-3 minutes. Stir in remaining ingredients all at once and stir for 10-15 seconds to combine. Pour onto parchment paper and let cool.
  • To make the Maple Whipped Cream: after the bowl is chilled, add in the whipping cream with the maple syrup and whip until fluffy and it stands in peaks. Spoon or pipe over top of the pumpkin filling. Break up the pecans and sprinkle over maple whipping cream.

Nutrition

Calories: 732kcal | Carbohydrates: 43g | Protein: 7g | Fat: 63g | Saturated Fat: 27g | Cholesterol: 122mg | Sodium: 110mg | Potassium: 233mg | Fiber: 4g | Sugar: 34g | Vitamin A: 3709IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
courses: Dessert
cuisine: American, dessert
keyword: dessert, grain free, no-bake, pumpkin