No-Bake Pumpkin Tarts (Vegan, Paleo)

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

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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!

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5 from 21 votes
Print
No-Bake Pumpkin Tarts (Vegan, Paleo)
Prep Time
20 mins
Cook Time
4 hr
Total Time
4 hr 20 mins
 
Quick and easy mini pumpkin pies, with no need for an oven!
Servings: 8
Author: Detoxinista.com
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
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.)

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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 organsβ€” 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. Kim

    These look fabulous – Pinning for Thanksgiving! Do you think they would freeze and thaw well, or are they better served fresh? Just trying to get some prep done ahead of time.

    Reply
  2. Hilarie

    These look great! We have a couple of nut allergies in the family, so I’ll just do coconut milk instead of almond. Any suggestions for a crust alternative? Would subbing with flaxseed meal for the walnuts work?

    Reply
    1. Elaine Gibson

      Hi Hiarie,
      when I work with folks with nut allergies, I eliminate the crust completely and create beautiful parfaits and serve in lovely glasses or dishes. (often champagne glasses)
      Creating layers of fruit, cacao nibs or anthing you love. Top with cinnamon and you will be so happy.

      Reply
  3. CJ

    Hmmm.. Lets say you have a walnut allergy. Have you tried these with another form or a nut? Maybe almonds or something? I see you used almond milk in the filling. Also, I can handle coconut oil, but with the shredded coconut Im wondering. Lol!! I HATE the taste of coconut. Is it a real strong taste in these?

    Reply
    1. April

      I second the question on other sweeteners that might work in this in place of the dates. I love dates, but I just haven’t been able to find any at the stores I shop recently πŸ™

      Thanks!

      BTW- I absolutely LOVE your blog and recipes!!

      Reply
  4. Mandy

    You’re lucky it’s still too hot to turn your oven on. It’s freezing here!! But I’m such a pumpkin addict, I’m willing to eat frozen pumpkin tarts even when it’s chilly. Thanks for another great recipe. They’re fantastic.

    Reply
  5. Anneli

    Thanks for posting the recipe, they look really delicious! I’d love to try making them, however I am on a low FODMAP diet hence wouldn’t be able to take prunes – do you have any suggestions for substitutions?

    Reply
  6. Melissa

    WOW these look wonderful! AND I can find all of these ingredients!!! (we live in Cambodia!) Thanks for posting this- and now I’m going to look at your other recipes! I’m so excited to have this healthy taste of “fall” over here!!!

    Reply
  7. Andrea

    I did end up subbing 4 tbs of maple syrup for the dates. Worked great! I made these in mini muffin tins and made about 20. Perfect bite sized treats!

    Reply
  8. Amy

    I made these yesterday and they were wonderful. I didn’t know what to do with my very hard dried dates. Soaking in hot water worked beautifully. Thanks so much for your delicious recipes. I check your blog daily and love it.

    Reply
  9. Nora

    Just made these last night. Awesome! My color is darker than yours though. Do you use fresh pumpkin or a certain brand? Perhaps organic?

    Reply
  10. Lisa H

    Made these last night using pecans. I think my pumpkin might have been a bit watery as they did not set up properly. No worries as I popped them in the freezer and they were delish! Hubby and son loved them!

    Reply
  11. Lori @ A Bright and Beautiful Life

    I made these yesterday for an evening dessert and my hubby and I both loved them. The crust, though, after being in the refrigerator all day with the filling on top became a bit moist. Did yours do that? In the photos above it looks dry and crumbly which is what I wanted. They were delicious but I’m wondering if I need to make some adjustments the next time I make them?

    Reply
    1. Kathy

      Last year during the holidays I made pecan pie with the normal crust but substituted coconut nectar for the corn syrup. Everyone loved it and they didn’t know it was sugar free. Yogis year I plan to try it the same way except using a grain free crust like this recipe.

      Reply
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  13. Rochelle Anderson

    How do you continue to come up with these recipes? So I don’t have to turn on my oven, I don’t have to cut anything up, it is raw and actually good for me and it tastes like a dessert? WOW! You are amazing! I can’t wait to whip a batch of these up. I was concerned about what I was going to do when everyone else was eating pumpkin pie at Thanksgiving. Now I know. I will have a batch already made in the fridge and pull out my own special indulgence. When the ladies ask what I am eating I can share your site and recipe. You rock my world!

    Reply
  14. Sarah

    Made these today and they are yummy! I didn’t have any walnuts so I used macadamias, which made for a delicious crust. My only issue was that the filling stuck to the paper cups quite a bit. They were in the fridge for 8+ hours before I tried one, and it was just really hard to get it out of the paper. Anyone else have and solve this problem? Thinking I’ll freeze the rest and see if that helps.

    Reply
  15. create4good

    These look great! Two questions: Do you strain your fresh pumpkin puree (like with a coffee filter) before using it in a recipe? Also, do you think you could bake these?

    Reply
    1. Megan Post author

      With my new baby, I haven’t been able to make my own pumpkin puree lately, so I used the boxed kind– which is probably slightly less moist than the homemade version, depending on how you prepare it. I’m not sure how they’d turn out baked, but please let us know if you give it a shot!

      Reply
  16. Hez

    Megan, these treats were amazing! I had a sugar pie pumpkin in my CSA box and this recipe put it to good use after some time in my slow cooker. I’ll be making these at thanksgiving. Thank you!

    Reply
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  18. Robyn

    I made these for a family event and they were AMAZING!!! I liked them more than regular pumpkin pie. I plan to make really mini ones for Christmas in a mini muffin tin. Can’t wait!! Thank you!

    Reply
  19. Alison

    Make these over the weekend. Used pecans because I didn’t have walnuts. Doubled the recipe to use entire can of pumpkin. Absolutely delicious. Better than traditional pumpkin pie!

    Reply
  20. kristy

    Thanks for the quick response! I figured that would work but I had already hit send. Lol
    Haven’t used butter in so long almost forgot about it. Hoping to find a better alternative. Just found out a couple weeks ago he’s allergic to dairy and nuts.

    Reply
  21. Alyssa

    These look so delicious! Do you mind if I feature them on an upcoming unique healthy pumpkin recipe blog post? I would love to use your photo and then link back to your page and recipe, giving you all credit of course πŸ™‚

    Reply
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  23. Tracey

    I made these last night and my husband and I *loved* them. I was out of walnuts so I used pumpkin seeds for the crust, and that worked great. Also, that would work for those with nut allergies. Thanks for the recipes!

    Reply
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  26. Anna

    These were awesome. I was afraid they would take alot of work but they were simple fast! And, you only have to eat one or barely one and you cure the pumpkin flavor you were dying for and don’t have to keep getting another slice of pie. I am not sure about the nutrition facts on these but I am hoping they are good for you. πŸ™‚

    Reply
  27. Judy

    I made these. These are heaven. My husband and I loved them. They are so satisfying. The nut crust is much better than a pie crust. And it’s such an easy recipe to make. My husband was so hungry for pumpkin pie and is very particular with pie crust (will only eat home made) and I will only make something if it is healthy so I was really happy to be sent this recipe.
    Thank you so much for sharing.

    Reply
  28. Theresa

    Delicious!!! I made this using a 9 inch pie plate and brought it to a Thanksgiving lunch. I don’t know how you come up with these recipes but am so glad you do πŸ™‚

    Reply
  29. Stephanie

    Made these yesterday and loved them! Tweaked the recipe a little using pecans instead of walnuts and pumpkin pie spice for all the spices. I also put them in a mini muffin pan for bite size desserts! Thanks for the recipe!

    Reply
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  31. Brianna

    I’m a little late commenting on this recipe. I made this for thanksgiving and they were so delicious! Especially w/ the coconut whipped cream (i don’t know why i never thought of doing that before) Anyway, all of your recipes look so amazing! I can’t wait to try more!

    Reply
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  33. Arielle

    These were AMAZBALLS!!! I made 24 mini ones and My entire family loved them and were making them for our nex party! Two questions: can you freeze them? And also, do you know roughly how many calories are in each?

    Reply
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  35. L Niesen

    Thank you for posting this. It is one of our favorites and everyone asks me for the recipe. After making it a few times, I’ve modified it so it uses a whole can of organic pumpkin, which is 1-3/4 cups. I also added nutmeg in the same quantity as the ginger and cloves. It was great as written, but we like it this way as well.

    Reply
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  39. Erin

    Making this right now but as a full pie. Used walnuts, almond and cashews since I only had one cup of walnuts and had to double the recipe. Right now the crust is very watery and I’m not sure why!

    Reply
    1. Erin

      I drained the water and it worked just fine, just not quite as tasty as the pure walnut was. This recipe is absolutely delicious, works fine in a full pie form, and is nice and thick. Will be making over and over again! Although, I may choose to use something less sweet than Maple Syrup for the crust.

      Reply
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  41. Lisa

    Has anyone tried baking these? I’ve read so much about the crust being too moist… Just curious. Want to try these for thanksgiving!

    Reply
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  43. Rachel

    Can you make these a day ahead or two and freeze? or a day ahead and keep them in fridge? Want to make them tonight for Thursday and keep in freezer or fridge. what will work best? thanks.

    Reply
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  48. Mia

    I just bought a Vitamix, it came with the 64oz container. Will this recipe work in that or will it not be enough to blend well? Just wondering if I should buy the smaller container to use for recipes like this. This is one of my all time favorite recipes but I am too scared to try it in the Vitamix incase it wont work.
    Thank you!

    Reply
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  50. Rhonda

    OMG…..made these tonight in preparation for Canadian Thanksgiving tomorrow….was just going to taste one and ended up eating the whole tart! We have Celiac and many other allergies in the family and these were a huge hit! Thank you so much for bringing an amazing pumpkin recipe back into our lives!!!!

    Reply
  51. laura

    I’m having a super hard time coming up with something i can serve to my entire family. With the variety of allergies represented, i would need to make some changes to be able to serve this to everyone. It needs to be gluten free, egg free, dairy free, no coconut, no almond and no soy.
    are there substitutions i could make for the:
    shredded coconut
    coconut oil
    walnuts (a different nut, like Pecan?)
    almond milk (perhaps rice milk?)

    Reply
  52. Liz

    I just made these but, everything came out a bit soggy after refrigerating – I wonder if I baked the crust if that would help.
    Put the tray in the freezer just now to hopefully solidify the filling.
    Like pudding – redo!
    They taste delish by the way – somewhere it went wrong for me.

    Reply
  53. Terry

    Loved some of the receipt that I found on here,hope you have alot more to share. Just wish it told the fat grams and calories, so I have an idea of my consumption because I’m borderline dietetic! !!

    Reply
  54. Daryl

    I made these for our Thanksgiving dessert. Wow! they were fantastic. It tasted just like the regular pumpkin pie, but without the sugars and glutens. This will be my staple for every Thanksgiving meal. I loved it so much I made a second batch after Thanksgiving.

    Reply
  55. 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
  56. 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
  57. 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
  58. 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
  59. 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
  60. 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
  61. 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
  62. 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

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