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.

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

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

Walnuts in a food processor container.
Blended walnuts in a food processor container.

Step 2. Add the pitted dates and process into a sticky mixture.

Walnuts and dates blended together in a food processor container.

Step 3. Add the sea salt, coconut oil, cinnamon and nutmeg and process into a thick, sticky dough.

Hand pouring a dish of melted coconut oil into dough in a food processor.
Crumbly, sticky dough in a bowl.

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.

Hand pressing dough into a lined muffin tin.
Overhead view showing 6 lined muffin cups filed with dough.

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.

Overhead view of small glass mixing bowl of pumpkin and coconut butter.
Hand adding a spoonful of pumpkin puree to a lined muffin tin.

Place the tarts in the freezer for 30 minutes to firm then serve with your favourite dairy-free whipped cream.

Overhead view of 6 pumpkin tarts in a muffin tin.
6 pumpkin tarts on a baking tray. Some topped with 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.
Mini pumpkin pie tart topped with whipped cream on a plate.

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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

  • Author: Jennifer Trennum
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Food Processor
  • 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!

★★★★★

4.8 from 4 reviews
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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

  1. 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 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. 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. 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. 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.
  6. 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.