Vegan Pumpkin Tarts (Gluten-free!)

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These Vegan Pumpkin Tarts are an easy and delicious dessert, made without eggs or dairy. You can whip up the filling in no time, without turning on your oven!

vegan pumpkin tarts on black plate

Why You’ll Love these Pumpkin Tarts

This healthy dessert comes together in just about 20 minutes of effort, and then they will chill to perfection in your freezer. Keep in mind these vegan tarts won’t have the exact same texture as a tradtional pumpkin pie. This is more of a frozen dessert, that’s totally fruit-sweetened!

If you like the idea of serving perfectly portioned pumpkin pie “ice cream” desserts to your holiday guests, this recipe is for you.

If you would rather have a dessert with the texture of pie, try my Vegan Pumpkin Pie, instead. It’s also sweetened with dates, and has a more traditional, baked texture. In fact, it’s the best pumpkin pie I’ve ever made!

walnut crust pulsed in food processor and in cups

How to Make the Crust

To prepare the crust for these no-bake tarts, you’ll simply need to pulse the walnuts in a food processor, along with maple syrup, coconut oil, and salt. The coconut oil helps to act 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. Just 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.”

dates in blender to make pumpkin filling

The more liquid you have to add, the more icy of a texture these final pumpkin tarts will have. 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.

pumpkin filling in muffin cups

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!

small pumpkin tarts overhead on black plate

small pumpkin tarts overhead on black plate
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5 from 36 votes

Vegan Pumpkin Tarts (Frozen Dessert!)

These Vegan Pumpkin Tarts are a healthy dessert, packed with Fall flavor! Just blend the ingredients together and pop them in your freezer for a fast, perfectly portioned treat.
Course Dessert
Cuisine vegan
Keyword vegan pumpkin tarts
Prep Time 20 minutes
Total Time 20 minutes
Servings 9
Calories 203kcal


For the crust:

For the filling:


  • 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.



Nutrition information is for 1 of 9 servings. This information is automatically calculated, and is just an estimate, not a guarantee.
Note: This recipe used to call for 1/4 cup shredded coconut in the crust, plus 1 more tablespoon of maple syrup. I found this made the crust ratio too large compared to the pumpkin filling, so I've started to omit it. If you've been making these tarts for years, I wanted to let you know about this change, in case you want to keep making the crust the same.
If you don't have pumpkin pie spice at home, you can make your own blend, or swap this with 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.


Calories: 203kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Sodium: 67mg | Potassium: 204mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4255IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Need More Vegan Holiday Dessert Ideas?

Try one of these fan favorites!

If you try these Vegan Pumpkin Tarts, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite holiday pie?

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Should the coconut oil be melted for the crust or filling?


    I don’t think it’s completely necessary, but it does make for smoother blending and measuring.


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.


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.


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.


      Did you use one cup of almond flour (instead of the walnuts)? Thanks so much!


Yummy! Can I sub maple syrup for the dates in the filling?


    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 ๐Ÿ™


    BTW- I absolutely LOVE your blog and recipes!!


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!


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?


    Obviously I’m referring to dates not prunes!


    Can you have maple syrup? Another commenter mentioned that it worked for her.


Made these this morning. Wow! They are fantastic!! Light and tasty and healthy. Thank you.


Megan these look awesome! I bet they are very convenient for you to grab in the midst of all those little boy cuddles ๐Ÿ™‚


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!!!


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!


    Glad to hear that worked for you! Thanks for sharing!

Laura @ The Green Forks!

These sound WONDERFUL! Can’t wait to make them : )


do you have the nutritional breakdown? They are so yummy btw!


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.


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! ๐Ÿ™‚ thanks fo sharing.

Carol niren

I cannot wait to make these. Thx so much for your fab recipes!!!!


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


    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?


My favorite holiday pie is pecan… but I only let myself have a bite or two!


    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!


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.


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?


    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!


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!


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!


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!


Could you tell me what I could substitute for coconut oil? My little one is allergic.


    Real butter should work!


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.


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 ๐Ÿ™‚


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!


These are delicious!!!! Thank you so much.


These are amazing!!! Thank you!


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. ๐Ÿ™‚


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.


I love these! They are so quick to make and super yummy! Thank you so much!


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 ๐Ÿ™‚


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!


Cant these be made the night before and ready for Thanksgiving brunch at tomorrow?


    Yes! I made mine last night for serving today. ๐Ÿ™‚


I made these for the first time a couple of days ago and I can’t stop eating them!!! So yummy!!!!


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!


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?

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.


These are unbelievably delicious!!! I didn’t have walnuts so used almonds and it turned out perfectly!!


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!


    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.


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


    If you attempt baking it, I’d only bake the crust, not the filling.


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.


    Yes, I’d keep them frozen, then let them thaw in the fridge the night before you plan on serving them.


i already have pecan flour. how much do i use?


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!

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