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 and alternative to pumpkin pie.
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!
- 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.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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.
Step 2. Add Dates
Add the pitted dates and process to break them down and combine them with the walnuts into a sticky mixture.
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.
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.
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.
Step 5: Make the Filling
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 or until the filling is firm. You can add a walnut or a few pecans on top of each if you like!
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.
Notes and Tips
- 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.
- 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.
- 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.
- 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.
More Holiday Desserts
- Vegan Pecan Pie Bars: Baked vegan pecan bars that taste like pecan pie.
- Vegan Pumpkin Mousse: A super easy alternative to pumpkin pie.
- Vegan Pumpkin Pie Fudge: 5-ingredient pumpkin fudge perfect for a holiday treat!
- No-Bake Pumpkin Cheesecake: A beautiful cashew-based pumpkin cheesecake.
- No-Bake Pecan Pie Tarts: Cute pecan pie tarts made with just a few ingredients.
- Vegan Sweet Potato Pie: Like pumpkin pie but with sweet potato.
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! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan No-Bake Pumpkin Pie Tarts
- 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!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.