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