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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!



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)
  • 34 tablespoons pure maple syrup, to taste (45 mL)
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ tsp ground cloves
  • ¼ tsp cinnamon


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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