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–+ servings
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Mini Pumpkin Pie Tarts (no bake)

Author: Traffic Light Cook
These vegan, gluten-free mini pumpkin pie tarts are a spin on traditional pumpkin pie in an easy no-bake pie shell. Experience the creamy pumpkin pie with warm notes of all the winter spices. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine Global, Holidays, Thanksgiving
Servings 10
Calories 165 kcal

Ingredients
  

For the mini tarts

  • 1/2 cup oat flour* (gluten free, or sub with regular)
  • 1/2 cup almond meal** (or flour)
  • 4 medjool dates (or any other variety)
  • 2 tsp almond butter***
  • 2 tbsp maple syrup (can replace with 2 extra dates + 2 tbsp water)
  • 1/8 tsp pumpkin pie spice****

For the pumpkin filling

  • 1/2 cup pumpkin filling
  • 1/4 cup homemade almond whipped cream*****
  • 1 tbsp maple syrup
  • 1/2 tsp pumpkin pie spice
  • 2 medjool dates
  • 2 tbsp water (warm)

To serve

  • 1/4 cup homemade almond whipped cream
  • 10 pecans (toasted, or sub with almonds)

Instructions
 

To make the mini tarts

  • Process oat flour, almond meal, pumpkin pie spice, and dates in a food processor till the dates and flours have mixed well together. Add all the other ingredients and process till the mixture comes together in a dough-like consistency.
  • Take the mixture out on a flat surface and knead till it becomes a homogenous mass. Divide the dough in 10 equal parts and form balls. 
  • Line a small tart mold with two thin strips of wax (or parchment) paper and press each ball in the mold to form a tart. Repeat with all the ten balls. It takes only 5-6 minutes to mold all the tarts. The tart pan is not necessary, you can also mold each ball by hand into a bowl or basket shape. Store in refrigerator  in an air-tight container for at least 15 minutes before adding the filling. 

To make the pumpkin pie filling

  • Before you start making the tart, warm two tbsp of water and soak the dates (listed in the filling ingredients). Add soaked dates with the other (pie filling) ingredients to a blender and blend till well mixed. If using soaked almonds to make the pie filling, rinse the soaked almonds and add to the filling with 2 tbsp of water. 

To serve

  • To serve, fill the tarts with the pumpkin cream (divided into 10 parts). Top with either toasted pecan or almond and homemade whipped almond cream. Enjoy!

Notes

* or replace with scant 1/2 cup regular oats and process to a fine consistency in a food processor, blender, or spice/coffee mill. 
**can replace with scant 1/2 cup raw almonds grounded to a fine consistency. 
***can replace with equal amount sunflower seed butter, apple sauce, or coconut oil.
***to replace pumpkin pie spice mix 1tsp cinnamon +1/3 tsp ground ginger+1/3 tsp ground nutmeg +1/8 tsp ground cloves 
****or replace with 2tbsp raw almonds soaked for at least 4-6 hours + 3 tbsp water
 

Nutrition

Serving: 1TartCalories: 165kcalCarbohydrates: 25gProtein: 4gFat: 7gSodium: 30mgPotassium: 218mgFiber: 4gSugar: 12gVitamin A: 1150IUCalcium: 60mgIron: 1.1mg
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