Pumpkin pie must be my favourite dessert. And true confession, I make these all year long because I don’t think there is a dessert I make that is a bigger crowd pleaser than this one. It’s easy peasy to make and comes together in the most adorable little personal-sized pumpkin tart. What’s not to love?
This dessert is similar in style to my Easy No-Bake Vegan Strawberry Cheesecake Recipe but rather than using cashews, I’ve been working on trying to make more of my recipes allergy friendly and nut-free, so this time I used full-fat coconut cream and coconut oil to give the tarts their body and structure and OH! EM! GEE! You guys! This is the pumpkin pie jackpot!
They’re more the texture of rich and creamy mousse than pie really. And they quite literally melt in your mouth. Beyond decadent. I have every confidence that once you make these, you may never want to eat a traditional pumpkin pie again. Especially when served with coconut whip!
This recipe makes 12 tarts in silicone muffin trays. I personally love the ease of making this recipe using silicone muffin trays because they pop right out very easily after they have set in the freezer for a couple of hours and they’re perfectly portioned into individual serving-sized tarts. Since this recipes freezes well, I prefer to make a large batch all at once and freeze half but you can easily scale this recipe in half if desired.
You’ll Love This Easy No-Bake Vegan Pumpkin Pie Tarts Recipe Because It’s:
- Rich and creamy
- Velvety smooth like mousse
- Bursting with pumpkin flavour
- Seasonally delicious
- And beyond decadent
- 2 cups raw pepitas (pumpkin seeds). Feel free to swap with nuts or seeds of choice
- 1 cup packed pitted dates (200g)
- 1 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 teaspoon fine grain sea salt
- 1 can full-fat coconut milk, chilled for 24 hours*
- 2 cups pure pumpkin (not pumpkin pie filling)
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 1 cup packed pitted dates (200g)
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional: Hemp seeds, pepitas and coconut whip for garnishing
- Add pepitas to the bowl of a food processor fitted with an S blade and process for a few seconds until the seeds become crumbly.
- Add dates and process again until everything begins to stick together slightly when pressed between your fingers.
- Drizzle in melted coconut oil, vanilla extract and salt and pulse until combined and then press into the bottom of silicone muffin trays and place in freezer to set while you make the filling.
- Add filling ingredients to a high speed blender or food processor and blend until smooth. You many need to stop and scrape the down the sides or stir the mixture to help it blend through if you’re not using a high speed blender (I used my Vitamix for this recipe). When ready, the mixture will be completely smooth, thick and creamy.
- Evenly scoop mixture into the silicone tart trays and put in the freezer for 2-3 hours to set.
- Garnish with some hulled hemp hearts and a few pepitas. Don’t forget the coconut whip and enjoy!
- * This recipe will not work with light canned coconut milk or coconut milk from a carton. It must be full-fat. The easiest way I’ve found to get the coconut cream from the can is to flip the can upside down once it has been thoroughly chilled, open with a can opener, drain the liquid (I save it for a smoothie) and voila, all that’s left is the thick coconut cream.
- I always keep a few cans of full-fat coconut milk in my fridge so that I have some solid full-fat coconut cream at the ready when the occasional calls.