These no-bake vegan pumpkin pie tarts are easy to make with just a few ingredients and make the perfect Fall dessert, holiday treat and alternative to pumpkin pie.

Front view of a pumpkin pie tart with a bit taken of it to show inside. Whipped cream on top.

If you’re looking for a no-fuss Thanksgiving dessert, you’re going to love these no-bake pumpkin pie tarts!

These tarts are sure to please a crowd at your next holiday get-together. With their creamy texture and pumpkin pie flavour, no one will guess they’re vegan and made with just a few ingredients!

They’re perfect for Thanksgiving, Christmas, holiday parties or just stashing in the freezer for a sweet fall treat wherever you need one. Serve with whipped cream and watch them disappear!

Recipe Highlights

  • Vegan, gluten-free and refined sugar-free.
  • Perfect for the holidays!
  • No baking is required.
  • A delicious alternative to baked pumpkin pie.
  • Easy to make with 6 ingredients plus spices.
  • Just 15 minutes of prep time.
  • Convenient single-serving size.

Ingredient Notes

Ingredients for making no-bake vegan pumpkin pie tarts labelled with text overlay.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Walnuts: Use plain, raw walnuts with no added oil or salt. These can be substituted with pecans or a mixture of pecans and walnuts.
  • Dates: You’ll need soft, moist dates for this recipe. Any variety works as long as they’re not overly dry. If you only have dry dates you can soak them before use.
  • Coconut Oil: This helps firm and give a buttery texture to the “crust” layer though it can be omitted and we’ll cover that below.
  • Coconut Butter: You can use homemade or store-bought coconut butter. Also labelled coconut manna if you’re using store-bought.
  • Pumpkin: Use plain, canned pumpkin puree.
  • Maple Syrup: Sweetens the tart filling. It can be substituted with agave nectar or honey.

Step by Step Method

Step 1. Blend the Walnuts

Add the walnuts to a food processor and process them into crumbs. It’s okay if there are a few large pieces left behind but they should be mostly broken down into a grainy flour-like consistency.

Blended walnuts in a food processor container. There is a jar of pumpkin puree and a bowl of coconut milk beside the food processor.

Step 2. Add Dates

Add the pitted dates and process to break them down and combine them with the walnuts into a sticky mixture.

Walnuts and dates blended together in a food processor container.

Step 3. Finish Crust Layer

Add the sea salt, coconut oil, cinnamon and nutmeg to the dates and walnuts and process into a thick, sticky dough.

Crumbly, sticky dough made from walnuts and dates in a bowl. Beside the bowls are small bowls of maple syrup and pumpkin puree.

Step 4: Press Dough into Cupcake Liners

Line 6 muffin tins with paper cupcake liners or prepare 6 mini tart pans and divide the dough between the 6 servings.

Hand pressing dough into a paper cupcake liners in a muffin tin.

Use your hands to firmly press the dough into an even layer in the bottom of the cups.

Place the tarts in the fridge to chill when you prepare the pumpkin filling.

Overhead view showing 6 cupcake liners in a muffin tin. Each liner has a layer of walnut and date dough pressed into it.

Step 5: Make the Filling

In a small mixing bowl, gently stir together the melted coconut butter, pumpkin, maple syrup and spices until smooth.

Overhead view of small glass mixing bowl of pumpkin puree, cinnamon and coconut butter. A whisk rests beside the bowl.

Divide the mixture between the 6 tarts, smoothing to even out the tops.

Hand adding a spoonful of pumpkin puree to a lined muffin tin. There is a small pumpkin in the background and a bowl of pumpkin puree in the foreground.

Place the tarts in the freezer for 30 minutes or until the filling is firm. You can add a walnut or a few pecans on top of each if you like!

Overhead view of 6 pumpkin tarts topped with a few walnuts in cupcake liners in a muffin tin.

Once the tarts are firm to the touch, remove them from the liners and serve topped with your favourite dairy-free whipped cream!

Note that they need to stay chilled so keep them in the freezer until 10-15 minutes before serving.

6 mini pumpkin pie tarts on a serving tray. Three are topped with whipped cream and the others are topped with a walnuts. There is a mini pumpkin in the background.

Notes and Tips

  1. Serving Size: The recipe makes 6 tarts if you use a standard-sized muffin tin. Feel free to double the recipe to make 12 if needed. If using mini tart pans, it may make 4-6, depending on the size of the pans.
  2. Dates: It’s important to use soft dates that aren’t too dry. If your dates are dry or you’re unsure, soak them in hot water for 15 minutes then drain well before using.
  3. Coconut Oil: The oil adds a buttery, creamy texture to the crust and makes it more firm. You can omit it if necessary. If you need to add more moisture when blending, use 1-2 tbsp warm water instead of the oil.
Mini pumpkin pie tart topped with whipped cream on a plate.


  • The tarts are best stored in the freezer.
  • Remove from the freezer 10-15 minutes before serving and let soften at room temperature.
  • They can also be softened in the fridge for 30-40 minutes.
  • Store extra tarts in the freezer in a sealed container for up to 3 months.
5 no-bake mini pumpkin pie tarts on a metal serving tray with a mini pumpkin in the background..

More Holiday Desserts

For more pumpkin goodness, you may like this Pumpkin Mug Cake, Vegan Pumpkin Pancakes, Vegan Pumpkin Date Bread or Peanut Butter Pumpkin Smoothie.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Front view of a pumpkin pie tart with a bit taken of it to show inside. Whipped cream on top.

Vegan No-Bake Pumpkin Pie Tarts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Jennifer Trennum
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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These sweet pumpkin tarts make the perfect ending to a beautiful Thanksgiving meal. They’re no-bake, easy to make and just delicious!


For the Base

  • 1 cup walnuts (150 g)
  • 1 cup packed, pitted soft dates (250 g)
  • 1/8 teaspoons sea salt
  • 2 tablespoons coconut oil, melted (30 mL)
  • 1 teaspoon cinnamon
  • ¼ teaspoons nutmeg

For the Filling

  • 1/3 cup coconut butter, softened (85 g)
  • 1/3 cup pumpkin puree (85 g)
  • 34 tablespoons pure maple syrup, to taste (45 mL)
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ tsp ground cloves
  • ¼ tsp cinnamon


  1. Blend Walnuts & Dates: In a food processor, process the walnuts into small crumbs. Add the pitted dates and process until finely chopped. The mix will be sticky.
  2. Add Spices & Oil: Add the sea salt, coconut oil, cinnamon and nutmeg, and process until thoroughly combined into a crumbly but sticky dough you can press together with your fingers.
  3. Press Dough to Make Crust: Prepare 6 muffin tins with paper liners or use 6 mini-tart pans. Divide the dough between the 6 servings then use your fingers to firmly press the dough down into the cups for a tight fit. Place in the fridge to chill while you make the top layer filling.
  4. Mix Filling: In a small mixing bowl, combine melted coconut butter, pumpkin puree, maple syrup, allspice, nutmeg, clove, and cinnamon. Stir until everything is incorporated and smooth.
  5. Add Filling to Tarts: Remove the chilled tarts from the fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut. Place in the freezer until set, about 30 minutes.
  6. Serve: To serve, garnish with your choice of dairy-free whipped cream.


Serving: Recipe makes 6 tarts if you use a regular sized muffin pan. Can easily be double to 12 if needed. If using mini tart pans, it may make 4-8 tarts depending on the size of the pans.

Storing: Store in a sealed container in the freezer for up to 3 months. If frozen, let thaw at room temperature for 10-15 minutes before serving.

Originally published on November 19, 2014 as a guest post by Jennifer Trennum. Post was re-written in my own words and updated with new photos on October 2, 2020.