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Though it’s technically Fall, it’s too hot around here to turn on the oven.
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!
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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.
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!
No-Bake Pumpkin Tarts (Vegan, Paleo)
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
- 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.
- 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!
Video
Nutrition
Per Serving: Calories: 249, Fat: 19g, Carbohydrates: 19g, Fiber: 3g, Protein: 2g
Hope you enjoy them!
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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.)
Valerie
Should the coconut oil be melted for the crust or filling?
Megan
I don’t think it’s completely necessary, but it does make for smoother blending and measuring.
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.
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?
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.
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?
Patrick McBride
I used almond flour instead of walnuts. Turned out perfectly to me.
Sharon
Did you use one cup of almond flour (instead of the walnuts)? Thanks so much!
Andrea
Yummy! Can I sub maple syrup for the dates in the filling?
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 🙁
Thanks!
BTW- I absolutely LOVE your blog and recipes!!
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.
Kim @ Hungry Healthy Girl
I always have to go for pumpkin and pecan too! These look like a MUST try!
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?
Anneli
Obviously I’m referring to dates not prunes!
Megan
Can you have maple syrup? Another commenter mentioned that it worked for her.
Janice
Made these this morning. Wow! They are fantastic!! Light and tasty and healthy. Thank you.
Meagan
Megan these look awesome! I bet they are very convenient for you to grab in the midst of all those little boy cuddles 🙂
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!!!
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!
Megan
Glad to hear that worked for you! Thanks for sharing!
Laura @ The Green Forks!
These sound WONDERFUL! Can’t wait to make them : )
alyssa
do you have the nutritional breakdown? They are so yummy btw!
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.
Theresa
I can’t wait to make these. I love your recipes- they are so simple and so delicious! I love that there are no eggs in these.
Katie @ Produce on Parade
Oh my goodness, you are a stinkin’ genius! I must have this! 🙂 thanks fo sharing.
Carol niren
I cannot wait to make these. Thx so much for your fab recipes!!!!
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?
Megan
I did use organic pumpkin from a box (rather than a can)– I can’t remember the brand name!
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!
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?
Cassie
My favorite holiday pie is pecan… but I only let myself have a bite or two!
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.
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!
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.
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?
Megan
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!
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!
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!
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!
kristy
Could you tell me what I could substitute for coconut oil? My little one is allergic.
Thanks
Megan
Real butter should work!
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.
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 🙂
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!
Donna
These are delicious!!!! Thank you so much.
Lauren
These are amazing!!! Thank you!
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. 🙂
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.
Mama654
I love these! They are so quick to make and super yummy! Thank you so much!
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 🙂
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!
Ashley
Cant these be made the night before and ready for Thanksgiving brunch at tomorrow?
Megan
Yes! I made mine last night for serving today. 🙂
Melissa
I made these for the first time a couple of days ago and I can’t stop eating them!!! So yummy!!!!
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!
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?