There used to be a time, like back in the Normal Rockwell painting kinda days, where everyone would sit down at the table at the holidays, eat the meal that was served, and be happy.

Like this:

Holiday dinners in the past

Times sure have changed though. Nowadays it looks more like this:

What Holiday Dinners look like now with various diets

Everyone is on a different diet these days. Paleo, vegan, vegetarian, pescatarian, gluten-free, dairy-free, fruitarian, keto, Whole30, allergic to nuts, only eats seeds procured by a virgin under the light of the harvest moon…. you get it.

It's not necessarily a bad thing. I mean, I'm certainly completely guilty of it.

I think it points to a larger issue that people just don't feel great eating the standard American diet so they are searching for better ways to go. And since they are using food as a means to feel better, I think it's fantastic.

However, it's when we all come together to have some sort of semblance of a meal that it becomes a problem.

Meat is gonna be out for some, and forget tofu because those against soy won't eat that. Don't even think about making your great-grandmother's famous biscuit recipe if it has wheat flour in it. What exactly are you left with to make?

It's hard and I totally get it. ESPECIALLY if you are the host or are trying to find something to bring to a potluck that your multi-diet friends will be at. The thing is, we will never be able to please everyone if there are a bunch of dietary styles at your gathering. So just get that out of your head right now.

20 Easy Paleo Recipes - free cookbook

What you can do is try to come up with some dishes that will please the majority and then maybe fill in the gaps here and there or even have the ones with really different diets provide some dishes. It's really not that unheard of nor uncalled for these days to ask them to bring their own dishes. Emily Post might not agree, but Emily didn't have to serve dinner to people on 5 different diets.

One of those dishes that can please a number of diets? These no-bake pumpkin pie bites.

No-bake pumpkin pie bites recipe (Paleo, vegan, vegetarian, gluten-free, grain-free) - #paleorecipes #glutenfreerecipes

They are good for Paleo, Vegan, Vegetarian, gluten-free, dairy-free, grain-free, Standard American, GAPS, Weston A Price, and SCD diets and can be made nut-free.  They also can be made AHEAD OF TIME, which is key during those busy holiday dinners or potlucks that you have to run to after work or school events.

No-bake pumpkin pie bites recipe (Paleo, vegan, vegetarian, gluten-free, grain-free) - #paleorecipes #glutenfreerecipes


Here's a quick how-to video:

Can't see the video? Watch No-Bake Pumpkin Pie Bites


And since you might be making these for a variety of diets, it might also be helpful to have a recipe card and/or ingredient tent to put out so people can just read what went into it rather than ask you a billion times. Click on the image below for the free printable:

No Bake Pumpkin Bites Recipe card and table tent

While these might not bring us back to the Norman Rockwell days of everyone eating the same thing, getting along (ha! did that EVER happen?!?), these pumpkin bites will hopefully bring a smile of delight to the faces of your friends and family.


This recipe contains affiliate links, meaning I might make a small commission if you buy through the links. It costs no extra to you though. Thanks for your support of this blog!

No-Bake Pumpkin Pie Bites

Preparation 00:15 Inactive Time 00:30 Serves 6     adjust servings



    For the Crust

    • •1/2 cup Pecans
    • •1/2 cup Dates, pitted - about 4
    • •pinch Sea Salt

    For the Filling


    1. Either put the cashews into water to soak for at least 2 hours or pour boiling water over them if you want to use them immediately.
    2. Put the crust ingredients in a food processor and whir until the mixture comes together in a paste or at least is in very small pieces. (It should stick together when you pick it up with your fingers)
    3. Pat into 6 mini muffin tin holes. Put in the fridge or freezer to chill while you make the filling.
    4. In a high-speed blender, blend all of the filling ingredients until smooth.
    5. Spoon the filling over the crust in the muffin tins. Place back in the fridge or freezer for at least 30 minutes (better if you can wait at least 4 hours though).
    6. After the chilling time is up, run a knife around the muffin tin holes to loosen the crust and then use a spoon to guide the bites out. Store in the fridge or freezer. (If storing in the freezer, remove to room temperature at least 15 minutes prior to serving)



    Recipe Notes

     These can be made nut-free as well by replacing both the pecans and cashews with equivalent amounts of unsalted roasted pumpkin seeds (pepitas).

    You may also come up with a bit more filling than you need. You can either put the remaining filling into the other muffin tin holes as a crustless pie or eat it (that's what I do)



    Baked Apples

    Ginger Baked Pears

    Lunchbox Love Notes - a great way to show your children you love them and to jazz up a healthy lunch


    No-bake pumpkin pie bites recipe (Paleo, vegan, vegetarian, gluten-free, grain-free) - #paleorecipes #glutenfreerecipes #paleothanksgiving #paleothanksgivingrecipes

    Disclaimer: This post may include affiliate links. This means I might receive a small amount of compensation if you purchase something through one of the links. This does not mean the price will be any greater for you, in fact, I might be able to negotiate even better prices and discounts for you. The compensation I receive helps me pay for the cost of running this blog and bringing you all of this free information. Thanks in advance for supporting me!

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