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These Vegan Pumpkin Tarts are an easy holiday dessert made without eggs or dairy. You can whip up the filling in no time, without turning on your oven! They are 100% fruit-sweetened, but you’d never guess just by tasting them.
Inspired by my date-sweetened pumpkin pie and my vegan pumpkin pie, these tarts don’t take up oven space and come in individual portions for easy serving.
Why You’ll Love these Pumpkin Tarts
This healthy dessert comes together in about 20 minutes, then chills to perfection in your freezer. Keep in mind these vegan tarts won’t have the exact same texture as a traditional pumpkin pie. This is more of a frozen dessert that’s sweetened entirely with fruit!
If you like the idea of serving perfectly portioned pumpkin pie “ice cream” desserts to your holiday guests, this recipe is for you.
For more dairy-free desserts, try vegan pecan pie or vegan sweet potato pie.
How to Make the Crust
To prepare the crust for these no-bake tarts, pulse the walnuts in a food processor with maple syrup, coconut oil, and salt. The coconut oil acts as a binder, so the crust will solidify when chilled.
Note: If you would rather use dates to help bind the crust, you can do that, too! I’d use about 6-8 dates as a substitute for the maple syrup, and pulse them with the walnuts until the mixture is sticky.
When the mixture looks relatively uniform and crumbly, you can press it into the bottom of 9 paper liners in a muffin pan. Place it in the freezer to chill while you make the pumpkin filling.
How to Make the Filling
This no-bake vegan pumpkin pie filling couldn’t be easier. Toss everything in the blender and blend until smooth! I tried to use as little liquid as possible in this recipe to keep the texture creamy, rather than “icy.”
The more liquid you add, the icier the final pumpkin tarts will be. So, start with just 2 tablespoons of almond milk, then add 1 tablespoon at a time until the filling blends smoothly.
Spoon the filling evenly over the 9 crusts, then smooth the top. Pop them in the freezer to set, which should take about 2 hours.
These frozen pumpkin tarts can be stored in the freezer for up to 3 months, but be sure to keep them in an airtight container. I like to make them no more than a week in advance, if I plan on serving these for a holiday meal, just to make sure the flavor is as fresh as possible.
Serve topped with coconut whipped cream and a sprinkle of pumpkin pie spice for an extra-pretty presentation!
More Pumpkin Recipes
If you try these vegan pumpkin tarts, please leave a comment and star rating below to let me know what you think. Thanks for visiting!
Ingredients
For the crust:
- 1 cup walnuts
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil , melted
- 1/4 teaspoon salt
For the filling:
- 1 cup pumpkin puree
- 2 to 4 tablespoons almond milk
- 1/4 cup coconut oil , melted
- 3/4 cup Medjool dates , pitted
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice (see notes)
Instructions
- Line a standard muffin tin with 9 parchment cups, and set aside.
- In a large food processor, combine the walnuts, maple syrup, coconut oil, and salt together. Pulse briefly, until the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 9 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, starting with just 2 tablespoons of almond milk, and blend until completely smooth. Add more almond milk, 1 tablespoon at a time, as needed, to make the filling blend smoothly. (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 spoon the batter evenly into the 9 cups. Smooth the tops, then place in the freezer to set completely, about 2 hours.
- When the center of the filling is firm to the touch, the tarts are ready to serve! Remove the paper cups while the pumpkin tarts are still frozen. They will get softer as they come to room temperature, so be sure to serve them within 15-20 minutes of pulling them out of the freezer. Leftovers can be stored in an airtight container in the freezer for up to 3 months.
My daughter introduced us to this recipe and we really love it. Thank you very much for posting this we are grateful