No-Bake Pumpkin Pie Tarts
on Oct 03, 2020, Updated Aug 30, 2024
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These vegan no-bake pumpkin pie tarts are easy to make with just a few ingredients and make the perfect Fall dessert, Thanksgiving treat and alternative to pumpkin pie.
About the Recipe
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! Here’s what’s to love about them:
- Vegan, gluten-free and refined sugar-free.
- 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.
For more no-bake holiday desserts, you might like this No-Bake Vegan Pumpkin Fudge, Vegan No-Bake Pumpkin Cheesecake, No-Bake Pecan Pie Tarts or Pumpkin Mousse.
Ingredients
- 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. 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.
- 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.
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.
Step-by-Step Instructions
Step 1: 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 the pitted dates and process to break them down and combine them with the walnuts into a sticky mixture.
Step 3: Add the sea salt, coconut oil, cinnamon and nutmeg to the dates and walnuts and process into a thick, sticky dough.
Step 4: 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: In a small mixing bowl, gently stir together the melted coconut butter, pumpkin, maple syrup and spices until smooth.
Step 7: 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.
Storing
- 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
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan No-Bake Pumpkin Pie Tarts
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, 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 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.
- Once the tarts are firm to the touch, pop out of the tray and serve topped with whipped cream.
Notes
Nutrition
Originally published on November 19, 2014.
Is the coconut butter softened or melted? It says both.
Hi – melted/softened kind of the same for coconut butter, as long as it’s soft so you can easily mix with the pumpkin.
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.