Vegan No-Bake Pumpkin Pie Tarts

Front view of a pumpkin pie tart with a bit taken of it to show inside. Whipped cream on top.

4.84 from 6 votes

These sweet pumpkin tarts make the perfect ending to a beautiful Thanksgiving meal. They're no-bake, easy to make and just delicious!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Jennifer Trennum

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

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.

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.

Nutrition