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

Ingredients

For the crust:

For the filling:

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.

Video

Notes

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.

Nutrition

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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Comments

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?

    StEve

    I used canned coconut milk (the thick and creamy stuff that is from Thai kitchen) and it came out amazing and super creamy.

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!

Rs

Just made these last night. Followed the directions as is and they came out perfect.

Thanks for the awesome recipe Megan!

Nathalie Marie Wood

these look amazing but i am fighting off candida so dates are not allowed. Is there any way to make this recipe candida friendly?

    Megan Gilmore

    You could try using stevia and experiment as you go! My body doesn’t tolerate zero-calorie sweeteners, so I’m afraid I can’t experiment for you. Please let us know if you have any success! 🙂

Jean

These are amazing, my kiddo’s gobbled them up!! So easy and so delicious. Have you tried making the crust with cashews instead of walnuts? I saw that someone used almond flour, which I might have here. But seriously, these are fantastic!!!

Steve

Has anyone subbed pecans for all walnuts?

Jen

I made this…excellent. I forgot the shredded coconut and instead just added almonds as well as walnuts in the crust and it came out great. Used maple syrup instead of dates and added a little coconut cream and more pumpkin and it came out great. Made them twice already.

Sarah

Wow!!!! These are incredible! I don’t have to miss having pumpkin pie this year! I made a double batch (1 can pumpkin, one 8oz pkg of dates, coconut milk instead of almond milk, used pecans instead of walnuts, and tried baking half of the crusts for a toasted nut flavor. Baked the nut crust at 350 for 13 min…they turned out even more delicious, and hold the muffin shape better). Thank you for helping me enjoy favorite seasonal foods while working on healing my body.

Megan Joy

Weird…I had to soak the dates. Drained them well. Blended all ingredients and as it tried to blend, it created a yellowish White “paste“ is the only way I can explain it. Could the coconut oil and dates have interacted poorly? Does temperature have a lot to do with this? My pumpkin ended up being speckled and not looking good. Almost like it curdled

Jorie

Love your recipes! Do you have any suggestions for replacing the coconut oil (besides butter) for coconut and dairy allergies? Thank you!

    Megan Gilmore

    Miyoko’s brand makes a vegan butter that is made of fermented nuts– maybe that would work? I’ve seen it at Trader Joe’s and Whole Foods.

Pete Stopanski

Can no bake vegan pumpkin tarts be frozen?

Kimberly Sue Warchol-Smith

I needed a fast easy healthy recipe for a holiday gathering. SO Fast & Easy! SO Healthy! SO DELICIOUS!!! Everyone asked for the recipe! After the gathering, I came home to make another batch!

michelle

Would you think you could substitute almonds for walnuts? I am making for a party and have a friend who is allergic to walnuts.

    Megan Gilmore

    I think so! Cashews might be easier to blend, if that’s an option. Almonds are the hardest to blend, in my experience, so you’ll need a good blender!

Heidi Ordelheide

These taste great!!! I toasted pecans and coconut for the bottom and my crust turned out quite oily. Next time I might try a bit of applesauce instead to moisten. Or a few dates instead of oil and maple syrup.
I have made crusts I love in other recipes that are just the nuts/coconut, soaked dates, and vanilla and might try one of those next time. But all in all, super recipe. (Oh, and I added nutmeg because I love nutmeg!)

mary

I was so skeptical to make “natural” date sweetened pumpkin anything but these were so, so good. Thank you so much for the recipe!!! We are believers of date anything now.

    Megan Gilmore

    Yay! I’m so glad you enjoyed them, and thank for coming back to let me know.

Amber Ramirez

Made these last night and they were so yummy today! I believe I could leave out 1 tbs of the maple syrup next time too. I’ll definitely be making this again. Thanks!!! 🙂

Colleen

These are so delicious and decadent tasting. I substituted olive oil for the coconut oil and they still turned out fine.

Nicole

Absolutely LOVE your recipes and was so excited when you posted this one on IG! How many grams do you think the 3/4 cup of dates you used was? I never seem to get the ratio right unless it’s listed in grams. Thanks!

Amanda K. Carpenter

Thank you for including the note about the change in recipe. I’ve been making this for years and was comparing this to my written copy, I was so confused, haha. This is a favorite recipe in our home!

JULIE

I would love to make this but I cannot eat nuts. Is there anything else I could use for the crust? Thank you.

    Megan Gilmore

    You could try making a smaller batch of my oat flour pie crust for this. I would probably bake the crust for 10-15 minutes in that case, though, so that it gets crisp!

Megan Roberts

Does this work okay with silicone liners?

BakernberNer

These are hands down a top favorite dessert. I make them at least twice a year and everyone loves them. Sooo good! I may prefer the original crust with the coconut but enjoyed the all walnut version as well. I typically roast and purée my own pumpkin as I think that makes the flavor better than canned. And always serve with coconut whipped cream!! I make them in mini cheesecake pans so they are single serve for parties. Makes 12.

Mary

Delicious! I made these for Thanksgiving, and my son is hard to please when it comes to desserts. We both loved them. The two modifications I made was to use coconut milk (heavier canned kind) in place of almond milk and avocado oil in place of coconut oil. Delicious!

    Mary

    Mary again. I used pecans instead of walnuts (due to walnut allergy).

ELLEn

Delicious, and the kitchen smelled so good while this was baking Doubled the recipe, but only did 1 1/2 the amount of maple syrup, and it was still sweet enough.

    Ellen

    Sorry I posted on the recipe! Hoping to try this one today though, with the pumpkin I roasted yesterday!

LInda Enger

I have make variations of this recipe several times starting in 2013 when the recipe ( Istill have the prined copy) was not discussing Freezer. My variation yesterday for thanksgiving was a batch of 19 ( some how my calculating did not make 24 to fill both 12 muffin tins … and as always huge success. I brought 2 pumpkin pies ( not seen your recipe yet ) and 12 tarts with whipped coconut cream.Hosts and family ALL appreciated. I was just tying up my recipe instead of my scribbles and decided to check back on your site… thank you! Nice to see so many suggestions thank you !

Nora McLennan

These are the best! I’ve been making them for quite a few years and they are always a hit! Just making them today and realized I didn’t have any dates so I subbed 4 tbsp. of maple syrup and omitted the almond milk. Worked out beautifully!

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