Clean Eating Cocktail Party (Raw Pumpkin Pie Cups)

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

My friend Cara is hosting a Clean Eating Cocktail Party for the entire month of November, and my contribution is being featured today!

Raw Pumpkin Pie Cups

Head on over to Cara’s Cravings for the recipe for these Raw Pumpkin Pie Cups.

NameClean Eating Cocktail Party Raw Pumpkin Pie Cups
Prep Time20 minutes
Cooking Time2 hours
Total Time2 hours 20 minutes
Servings12 servings
Yield12 Raw Pumpkin Pie Cups
Raw Pumpkin Pie Cups


For the Crust

  • 1 cup raw almonds
  • 1 cup Medjool dates, pitted
  • 1/2 teaspoon ground cinnamon
  • A pinch of sea salt

For the Filling

  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup or agave nectar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • A pinch of sea salt

For Garnish

  • Coconut whipped cream (optional)
  • Ground cinnamon


Prepare the Crust

Place the raw almonds in a food processor and pulse until they resemble fine crumbs.

Add the pitted Medjool dates, ground cinnamon, and a pinch of sea salt to the almonds in the food processor.

Process the mixture until it starts to come together and can be easily pressed between your fingers.

Form the Crust Cups

Line a mini muffin tin with paper liners.

Scoop about a tablespoon of the almond-date mixture into each muffin cup.

Use your fingers or the back of a spoon to press the mixture down firmly and create a mini crust for each cup.

Place the muffin tin in the freezer while you prepare the filling.

Prepare the Filling

Drain and rinse the soaked cashews.

In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup or agave nectar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and a pinch of sea salt.

Blend until the mixture is smooth and creamy, scraping down the sides of the blender as needed.

Assemble the Pumpkin Pie Cups

Remove the muffin tin from the freezer.

Carefully spoon the pumpkin pie filling into each crust cup, filling them almost to the top.

Chill and Serve

Return the muffin tin to the freezer and let the pumpkin pie cups set for at least 2 hours, or until they are firm.

Garnish and Enjoy

Just before serving, top each pumpkin pie cup with a dollop of coconut whipped cream (if desired) and a sprinkle of ground cinnamon.

These Raw Pumpkin Pie Cups are a delightful and guilt-free treat that will impress your guests at any cocktail party. They are packed with wholesome ingredients and the warm, comforting flavors of pumpkin pie. Enjoy and savor every bite while staying true to your clean eating goals!

Estimated Nutrition Per Serving

(Note: Nutrition values are approximate and may vary based on specific ingredients used.)

  • Calories: 168 kcal
  • Fat: 9.6g
    • Saturated Fat: 1.5g
    • Monounsaturated Fat: 5.8g
    • Polyunsaturated Fat: 1.7g
  • Cholesterol: 0mg
  • Sodium: 24mg
  • Potassium: 247mg
  • Carbohydrates: 19.3g
    • Dietary Fiber: 3.5g
    • Sugars: 13.4g
  • Protein: 4.4g
  • Vitamin A: 94%
  • Vitamin C: 1%
  • Calcium: 6%
  • Iron: 10%

Please note that these nutrition values are estimates and can vary based on the specific brands and types of ingredients you use. It’s always a good practice to calculate nutrition information based on the exact ingredients you use if you have specific dietary requirements. Enjoy your Clean Eating Raw Pumpkin Pie Cups!

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