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Prep time
20 minutes
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Makes
6 small tarts
Author Notes
http://dotandolive.com/no-bake-pumpkin-pie/
These no-bake pumpkin pie tarts are so easy to make and so delicious! They are also vegan and gluten-free.
With Fall in full swing and Halloween and Thanksgiving just around the corner, these pumpkin pie tarts are the perfect way to celebrate the season!
The other day at the grocery store, I bought some sugar pumpkins and decided I was going to try to make something with them. I have never tried roasting my own pumpkins – but I always remember my mom saying they make better pumpkin pies than canned pumpkin. Since I have been vegan and gluten-free, I thought pumpkin pie was out of the question because of the eggs, cream, and wheat. This was my inspiration behind these vegan, gluten-free pumpkin pie tarts! —dotandolive
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Ingredients
- Crust
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2 cups
almonds
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3 tablespoons
coconut sugar
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1/2 teaspoon
cinnamon
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8
dates
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1/4 teaspoon
sea salt
- Pumpkin Pie Filling
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2 cups
raw cashews
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1/2 cup
almond milk
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1 cup
pumpkin purée
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1/2 cup
maple sugar
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3 tablespoons
pumpkin pie spice
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1/2 teaspoon
cinnamon
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1/2 teaspoon
sea salt
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1/4 teaspoon
lemon rind
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1/2 tablespoon
lemon juice
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1/2 teaspoon
vanilla extract
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1/4 cup
coconut cream
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3/4 teaspoon
fresh chopped ginger
Directions
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Add all crust ingredients into a food processor.
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Blend until crumbles begin to stick together.
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Scoop crust into 6 small tart dishes, and press into the sides – you want the thickness of the crust to be about 1/4 to 1/8 inch thick.
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Set aside.
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Combine all pumpkin pie filling ingredients into a food processor and blend until smooth.
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Scoop into crust.
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Chill for about an hour before serving.
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Before serving, top with desired toppings. I used whipped coconut cream, pumpkin seeds, and cinnamon.
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Enjoy!
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