No-Bake Pumpkin Pie Tarts
These no-bake vegan pumpkin pie tarts are easy to make with just a few ingredients and make the perfect Fall dessert, holiday treat or alternative to pumpkin pie.
Features
- dietary features: vegan, gluten-free and refined sugar-free
- perfect for the holidays: a stunning way to finish a Thanksgiving meal
- quick and easy: no finicky baking required, plus you’ll need just 6 ingredients plus spices and 15 minutes of prep time
Ingredient Notes
- walnuts – use plain, raw walnuts with no added oil or salt, can be substituted with pecans or a mixture or pecans and walnuts
- dates – use soft, moist dates, medjool or sayer is best
- coconut oil – this helps firm the crusts but can be omitted and/or replaced with water, if needed (more on this below)
- coconut butter – use homemade or store-bought (may be labelled coconut manna), can’t be substituted here as it’s what makes the filling
- pumpkin – use plain, canned pumpkin puree
- maple syrup – sweetens the filling, can be swapped for agave syrup or honey (not vegan)
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Method
Step 1. Add the walnuts to a food processor and process into crumbs.
Step 2. Add the pitted dates and process into a sticky mixture.
Step 3. Add the sea salt, coconut oil, cinnamon and nutmeg and process into a thick, sticky dough.
Step 4. Line 6 muffin tins with paper liners or prepare 6 mini tart pans. Divide the dough between the 6 servings then use your hands to firmly press the dough into the cups.
Place the tarts in the fridge to chill when you prepare the pumpkin filling.
Step 5. In a small mixing bowl, gently stir together the melted coconut butter, pumpkin, maple syrup and spices until smooth. Divide the mixture between the 6 tarts, smoothing to even out the tops.
Place the tarts in the freezer for 30 minutes to firm then serve with your favourite dairy-free whipped cream.
Notes and Tips
- Serving: 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.
- Storing: Store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. If frozen, let thaw at room temperature for 10 minutes before serving.
Related Recipes
- Raw Maple Pecan Pie
- Vegan Pumpkin Mousse
- Vegan Pumpkin Pie Fudge
- No-Bake Pumpkin Cheesecake
- No-Bake Chocolate Cheesecake
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
PrintVegan No-Bake Pumpkin Pie Tarts
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Prep Time: 15 mins
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Cook Time: 30 mins
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Total Time: 45 minutes
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Yield: 6 1x
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Category: Dessert
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Method: Food Processor
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Cuisine: American
- Diet: Vegan
These sweet pumpkin tarts make the perfect ending to a beautiful Thanksgiving meal. They’re no-bake, easy to make and just delicious!
Ingredients
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)
- 3–4 tablespoons pure maple syrup, to taste (45 mL)
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ tsp ground cloves
- ¼ tsp cinnamon
Instructions
- In a food processor, process the walnuts into small crumbs. Add the pitted dates and process until finely chopped. The mix will be sticky.
- 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.
- 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.
- 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.
- Remove the chilled pans from 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.
- To serve, garnish with coconut or other dairy-free whipped cream.
Notes
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 fridge for up to 5 days or freezer for up to 3 months. If frozen, let thaw at room temperature for 10 minutes before serving.
Keywords: pumpkin pie tarts, no-bake pumpkin pie
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.
Super delicious! I used dates & raisins (because I ran out of dates) 1/2 soaked & end product tasted a little like liqueur. Easy to make.
★★★★★
These pumpkin pie tarts are amazing. I doubled the recipe today because they are so good. My daughter introduced me to them. She always finds the best.
★★★★★
Awesome!! So glad you enjoy them! Glad your daughter could pass the recipe on 🙂 Thanks for adding your review!
These are SO DELICIOUS!!! I’ve made them 3 times in 2 weeks and everyone I make them for devours them. (I kept some for myself too 😊)
★★★★★
oh man. took these to my “3 Js” dinner…a big hit. made a double batch so some left for Dad too!!
★★★★★
I made this and it tasted great! I did wish the pumpkin puree was a bit smoother though, so I tried to blend it with a hand mixer. I wasn’t able to find coconut butter and tried to make my own, so this was why it wasn’t as good as expected. That said, I will make this again!
Glad you enjoyed them!! I can never get homemade coconut butter as smooth as store-bought, even in a Vitamix or powerful food processor! It’s always a bit chunky. Store-bought is sooo smooth, it really makes the difference. I think you could probably use coconut oil or a mixture of coconut oil and almond butter, but it would have a different consistency and I haven’t tested it. Let me know if they work out better next time!
Mouthwatering delicious!!! Super easy to pull together and love that I don’t have to turn on the oven!🙌. Family of 7 here, so I doubled it. Well, I forgot to double the vegan butter (didn’t have coconut butter) and it’s still rich and flavorful. I also substituted the walnuts with pecans due to allergies. I’ll DEFINITELY be making these again and again! Thanks for the recipe!!!🥇
★★★★★
How many does this make?
It makes 6 tarts if you use a standard-sized muffin tin.
How many does this make if you use regular sized muffin cups? Am I right in thinking that it would fit into about twelve? Thanks.
It makes 6 but can definitely but doubled to 12 if you need to!
I just made these and have them chilling in the freezer. I wasn’t sure about the quantity but I doubled the recipe and divided it between 12 regular muffin tins. It seemed like a good amount, almost reached the top of each tin, although maybe they will be a bit much since they seem very dense and rich with all the coconut and walnuts! Can’t wait to bite into one soon!
★★★★
Can you use dried figs instead of dates? (I have LOTS of figs)
What is the white, whipped topping? (I love whipped cream, is there such a thing as healthy whipped topping that doesn’t taste like plastic or shaving cream? I sure haven’t found one!)
It’s coconut whipped cream! You can Google a recipe for coconut or aquafaba whipped cream, both are super easy to make! I’m not sure about figs in this recipe, are the ones you have as soft and moist as dates, if so, that make work but I’ve never tested it out! Let me know if you do decide to try it.