Vegan No-Bake Pumpkin Pie Tarts
These healthy and easy to make Vegan No-Bake Pumpkin Pie Tarts are absolutely to die for. Make them quick, and then make them again and then just keep making them until the new year when you’re finally ready to move on from pumpkin recipes. Or just keep making them, whatever works for you.
Vegan No-Bake Pumpkin Pie Tarts by Jennifer Trennum from Edible Sound Bites
Hey guys! I’m Jennifer from Edible Sound Bites. I couldn’t be more excited to be guest posting on Deryn’s blog today. Running On Real Food is one of my favourites. I always look forward to reading her inspirational posts and seeing what tasty new recipes she’s made. She comes up with amazingly delicious stuff and is very inspiring!
I believe that we share very similar thoughts on nutrition, exercise, and healthy living. So I was thrilled when Deryn asked me to share a vegan recipe with you all.
Today, we’re going to be making a no-bake pie! And not just any pie…mini pies. A nice little sweetened kick-off to your week. Naturally sweetened that is.
This recipe comes together pretty easily and it doesn’t even require an oven. I assembled these no-bake pumpkin pies in mini tart pans and silicone muffin cups because that seemed like the easy way to go. Not to mention they look so perfect for photographing.
You could also make them in a regular muffin tin or even mini muffin tins for that matter. The silicone muffin cups are great because they are less messy and they make these tarts easy to mold and remove.
The great thing about these pumpkin pie tarts is that they’re small so it helps to keep your portion sizes in control. Of course, the worst part about pumpkin pie is waiting for it to chill. I can’t help you there.
Naturally sweetened with fibre rich dates and maple syrup, these are sure to be a hit after any holiday meal!
Thanks again to Deryn for having me over on her blog today! I hope you all enjoy these delicious healthy pumpkin pie tarts!
More Pumpkin Desserts
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For the Base
- 1 cup walnuts
- 1 cup pitted soft dates, medjool are best
- 1/8 teaspoons sea salt
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- ¼ teaspoons nutmeg
For the Filling
- 1/3 cup coconut butter, softened
- 1/3 cup pumpkin puree
- 3–4 tablespoons pure maple syrup, or *maple butter
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ tsp ground cloves
- ¼ tsp cinnamon
- In a food processor, process the walnuts into fine 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.
- Divide and form the date and walnut mixture into mini tart pans, muffin pan tins, or mini muffin pans. Use your fingers to press the dough down into the pans to tightly fit. Place in the fridge to chill while you make the top layer filling.
- In a small mixing bowl, combine coconut butter, pumpkin puree, maple syrup, allspice, nutmeg, clove, and cinnamon. Stir until everything is incorporated.
- 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 whipped cream. Keep bars stored in the fridge or freezer.
Pure maple butter is a smooth, creamy maple spread made with nothing but pure maple syrup that has been boiled to a certain temperature and then whipped. I used a mix of maple syrup and maple butter to sweeten the pumpkin top but you can use either one.
Keywords: pumpkin pie tarts, gluten-free