No-Bake Pumpkin Tarts (Vegan, Paleo)

Though it’s technically Fall, it’s too hot around here to turn on the oven.

SONY DSC

Which is why I love these no-bake pumpkin tarts!

Featuring a sweet pumpkin filling and a grain-free crust, these mini pumpkin pies are a quick and easy seasonal dessert that are lighter on your waistline. Naturally sweetened with fiber-rich dates, this simple pumpkin filling can be whipped up in a blender in minutes!

I love creating individual tarts for instant portion control, which also makes them set faster when chilled, but feel free to prepare a larger pie, if you prefer. Either way, this is sure to be a hit after any holiday meal!

No-Bake Pumpkin Tarts (Vegan, Paleo)
makes 8 mini tarts

Ingredients:

For the crust:

1 cup walnuts
1/4 cup shredded coconut
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1/4 teaspoon salt

For the filling:

1 cup pumpkin puree
1/4 cup almond milk
1/4 cup coconut oil, melted
3/4 cup Medjool dates, pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

 

Directions:

Line a standard muffin tin with 8 parchment cups, and set aside.

To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.

preparation

To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren’t soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.

When the center of the filling is firm to the touch, the tarts are ready to serve. Top with coconut whipped cream, if you like!

SONY DSC

5.0 from 21 reviews
No-Bake Pumpkin Tarts (Vegan, Paleo)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Quick and easy mini pumpkin pies, with no need for an oven!
Ingredients
For the crust:
  • 1 cup walnuts
  • ¼ cup shredded coconut
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon salt
For the filling:
  • 1 cup pumpkin puree
  • ¼ cup almond milk
  • ¼ cup coconut oil, melted
  • ¾ cup Medjool dates, pitted
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
Instructions
  1. Line a standard muffin tin with 8 parchment cups, and set aside.
  2. To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you'll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
  3. To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.
  4. When the center of the filling is firm to the touch, the tarts are ready to serve!

Hope you enjoy them!

Reader Feedback: What’s your favorite holiday pie? My family always makes both pumpkin and pecan pie each year, and I can’t pick– I have to have a slice of each! (Last year, we had Pumpkin Pie and my No-Bake Pecan Pie Bars.)

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

112 thoughts on “No-Bake Pumpkin Tarts (Vegan, Paleo)

  1. Lynn

    Do you think cashew milk can be used instead of almond milk? I often switch out between the two and was wondering if any of the nut milks would be an acceptable substitution.

    Reply
  2. Shannon

    Wow. These are really, really good. The crust surprised me, it’s so good! Thank you for coming up with excellent recipes – they are so delicious. I don’t have any dietary restrictions, but I keep coming back to your website, because you nail the recipes – every time!! Yum!

    Reply
    1. Megan Gilmore Post author

      Another buttery nut like pecans would work well, though you could probably use a variety of nuts or seeds.

      Reply
  3. Brandy

    Has anyone tried this in a full pie size? I am wondering if it will cut and serve….i love your recipes and your cookbook! Can’t wait for the new one!

    Reply
  4. Lisa

    Hey these taste really good but my filling isn’t getting solid. Any recommendations on how I can firm these up now or for future reference?

    Reply
  5. Laura G

    The crust came out slightly darker than yours, perhaps to much coconut oil?, and the filling was too thick to pour out. (Your filling doesn’t look all that thick)
    I used a Vitamix and my dates were soft as well, so not sure what went wrong there. The dats are medjool but not huge but perhaps I used to many since it’s hard to gauge how many would make 3/4 of a cup. Either way, it set up nicely and the tarts taste so good!

    Reply
    1. Laura G

      Just updating my comment.
      Made these again today and I think I figured out what I did wrong, even though they were still delicious.
      First time: I think I might have pulsed the walnut mixture too long and thereby releasing its natural oil. (Thus the darker & oily look)
      This time I also just used 6 Medjool dates and used close to room temperature almond milk instead of using it straight from the refrigerator as I did the other day. Hopefully this can help out someone else who might have run into a similar situation.

      Reply
  6. Emily

    I made these for myself for Thanksgiving and they were AMAZING. So happy I found a pumpkin pie alternative that I can wat! So easy, too, thank you!

    Reply
  7. anne

    Loved this!!! I subbed macadamia but oil for coconut in the crust, I was wondering if macadamia nut oil would work in the filling as well? I’m following the blood type diet and coconut oil is a no for blood type o….
    Thank u!

    Reply
  8. Deneisha

    I truly love this simple recipe! Just made it a 3rd time. I followed the recipe except I added pecan to the walnuts. I noticed the first time that the crust tasted a tad salty and I wonder if its bc I used Himalayan pink salt or bc the added pecans. Nonetheless, I stopped adding in the salt on subsequent batches. Tonight, I decided to make it one regular round cake pan and plan to let it mold until tmrw afternoon. Great recipe and the fact that it’s so simple is a delicious plus! Happy Holidays!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: