No-Bake Pumpkin Tarts (Vegan, Paleo)

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!

5 from 26 votes

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No-Bake Pumpkin Tarts (Vegan, Paleo)

Prep Time

20 mins

Total Time

20 mins

 

Quick and easy mini pumpkin pies, with no need for an oven!

Course: Dessert

Servings: 8

Calories: 249 kcal

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!

Recipe Video

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.)