No-Bake Pumpkin Tarts (Vegan, Paleo)

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

no-bake pumpkin tarts with whipped topping on top

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.

making pumpkin tarts

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!

pupmkin tart with whipped topping

4.96 from 22 votes
Print
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:
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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Comments

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.

    Megan

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

tara

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

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!

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!!!!

Emily @ Robust Recipes

These look delicious. I love the mini versions!

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?)

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.

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! !!

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.

    Megan Gilmore

    I’m glad you loved them!

Megan

Do you think these could be made ahead of time and frozen?

    Megan Gilmore

    Yes, they freeze well!

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.

Tina

Lovely recipe. I love Pumpkin Tarts.

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!

Diana Garcia

I can’t wait to try these! Especially since it’s fall time now

Bella

What can be used instead of walnuts for the crust?

    Megan Gilmore

    Another buttery nut like pecans would work well, though you could probably use a variety of nuts or seeds.

Doreen

Made these a couple days ago. They are delicious!

Josia

These look really good! Could I use coconut milk instead of almond milk?

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!

    Frances McKay

    I usually make this in a pie pan because it is easier. Works fine. My husband and I love this recipe!

Michelle T

These are the Best!!!

Steph

So good! Can’t wait until they set! Bringing them to our Thanksgiving celebration.

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?

    Megan Gilmore

    To firm them up quickly, I’d throw them in the freezer!

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!

    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.

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!

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!

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!

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