Raw Pumpkin Pie Truffles

Pumpkin flavors shouldn’t only be enjoyed in the fall. Add these raw pumpkin pie truffles to your dessert repertoire — and, news flash — you don’t need pumpkin purée, sugar or flour.pumpkin spice truffles

So, how do these pumpkin pie truffles get that pumpkin pie flavor without the pumpkin?Pumpkin pie spice, of course! Stores often sell pumpkin pie spice in a jar in the baking aisle (I buy Frontier). If you can’t find the spice, make it yourself using the simple recipe below.

Make these raw pumpkin pie truffles with your favorite nuts — I use almonds, but walnuts and peanuts work too. Share your feedback in the comments below!pumpkin pie truffles 4

Raw Pumpkin Pie Truffles

  • Servings: 15 truffles
  • Difficulty: easy
  • Print


2 cups raw nuts (almonds, walnuts, peanuts, etc.)

15-20 medjool dates

1 tsp pumpkin pie spice

1/4 tsp sea salt

Pumpkin Pie Spice 

1 Tbsp ground cinnamon

2 tsp ground ginger


  1. If the dates are not fresh/soft, soak them in water for 10 minutes.pumpkin pie truffles 3.jpg
  2. In a food processor, chop the nuts until a coarse meal forms. Set aside.
  3. Remove the pits from the dates. Process the dates until smooth. Add the nuts, spice and salt to the processor. Blend until well-combined.pumpkin pie truffles 2.jpg
  4. Refrigerate for 5-10 minutes. Roll into balls the sice of a quarter. Store in the fridge.

I made these pumpkin truffles for my first ever Om, Nom event back in December. Interested in an food+fitness event? Check out my MoveWith page!


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