Mini Pumpkin Pie Tarts No Bake Naturally Sweetened Recipe

I’m so stoked to share that I whipped up these killer no bake mini pumpkin pie tarts with an almond flour crust and a filling packed with pumpkin, coconut milk, and a mix of spices that makes you feel like you’re diving straight into fall vibes—even if it seems way too good to be true at first glance.

I think these mini pumpkin pie tarts are a nutritious delight. The almond flour joined with soaked dates and coconut oil forms a wholesome crust, paired with unsweetened pumpkin puree, date paste, maple syrup and coconut milk.

My recipe packs vitamins and antioxidants with spices like cinnamon and ginger.

Ingredients

• Almond flour is a nutrient-rich base, offering protein and fiber that keep you full.
• Pitted dates bring natural sweetness and help bind the crust with extra fiber.
• Coconut oil adds moisture and healthy fats for a creamier texture.
• Pumpkin puree is loaded with vitamins and fiber, perfect for fall flavors.
• Maple syrup naturally sweetens the tart while giving a rich, complex taste.
• Coconut milk makes the filling silkier and boosts its creaminess.
• Spices like cinnamon, ginger, nutmeg, cloves and a pinch of salt add warmth.

Ingredient Quantities

• 1 cup almond flour (for the crust)
• 1/2 cup pitted dates, soaked and blended (to help bind the crust)
• 2 tablespoons melted coconut oil (for extra moisture in the crust)
• 1 cup unsweetened pumpkin puree
• 1/3 cup date paste (for that natural sweetness)
• 1/4 cup pure maple syrup
• 1/4 cup full fat coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• A pinch of sea salt

How to Make this

1. In a bowl, mix together the almond flour, soaked and blended dates, and melted coconut oil until you get a thick, sticky dough.

2. Spoon the dough into mini tart pans or lined muffin tins and press firmly to form an even crust layer.

3. In another bowl, combine the unsweetened pumpkin puree, date paste, pure maple syrup, full fat coconut milk, and vanilla extract.

4. Stir in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of sea salt until everything is mixed well.

5. Carefully spoon the pumpkin filling over the crust in each mini tart, smoothing out the top with the back of a spoon.

6. Make sure the filling is evenly distributed in all tarts.

7. Place the tarts in the refrigerator to chill and set for at least 2-3 hours.

8. Once firm, take them out and enjoy your no bake, naturally sweetened mini pumpkin pie tarts!

Equipment Needed

1. Large mixing bowl for combining the crust ingredients
2. Food processor or blender to soak and blend the dates
3. Measuring cups and spoons for all the dry and wet ingredients
4. Mini tart pans or lined muffin tins for forming the crust
5. A second bowl to mix the pumpkin filling
6. A spoon or spatula used to evenly press the dough and smooth out the filling
7. Refrigerator to chill and set the tarties at least 2-3 hours

FAQ

• Q: Can i make these pumpkin pie tarts ahead of time?
  A: Yeah, you can! You just gotta keep them in an airtight container in the fridge for up to 3 days. If they get too firm from the cold, just let them sit out a bit before serving.
• Q: Do i need a special pan for these no bake tarts?
  A: Not really, you can use a mini muffin tin that’s lined with paper or silicone molds. Its just easier to remove them when they set up.
• Q: What if i dont like coconut oil?
  A: You can substitute it with another oil like avocado oil though it might change the flavor a bit. I recommend sticking with coconut oil if you want that extra moisture.
• Q: Can i swap out the almond flour if im allergic to nuts?
  A: Sure thing, you can try using oat flour instead. Just know that it may change the texture of the crust a bit.
• Q: Is this dessert suitable for vegans?
  A: Absolutely, all ingredients are plant based so its a pretty good option for vegans.

Mini Pumpkin Pie Tarts No Bake Naturally Sweetened Recipe Substitutions and Variations

• Almond flour: You can use gluten-free oat flour or even buckwheat flour for the crust if you cant find almond flour.
• Pitted dates: If you dont have dates, try soaked raisins or prunes blended with a little water to help bind the crust.
• Melted coconut oil: You could swap coconut oil with melted butter or a neutral oil like avocado oil for a similar moisture effect.
• Full fat coconut milk: In a pinch, heavy cream or full fat cashew cream works fine to add that rich, creamy texture.
• Pure maple syrup: If maple syrup is hard to come by, honey or agave nectar are good alternatives for natural sweetness.

Pro Tips

1. If your crust dough seems too sticky, try poppin it in the fridge for about 10 minutes before pressin it into your pans. It’ll help firm it up and make it easier to work with.

2. Toast the almond flour lightly in a pan before mixin it with the dates and coconut oil. This little step boosts the nuttiness of your crust and gives it a deeper flavor.

3. When mixin your pumpkin filling, make sure you stir in the spices really well. Otherwise, you might end up with some bites that are way spicier than others.

4. Let your tarts chill longer than the suggested time if you can. A few extra minutes in the fridge helps the filling set more properly and the flavors have more time to blend.