If you’re anything like me, the holidays bring a craving for all things pumpkin, but sometimes the traditional pies feel a bit heavy or too sweet. That’s why I absolutely love this Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe—it’s like pumpkin pie, reinvented with a wholesome twist! The nutty crust adds a satisfying crunch, and the creamy pumpkin filling feels indulgent without loading on sugar or gluten. Whenever I serve these, friends are always surprised at how fresh and vibrant pumpkin pie can taste.
This recipe is perfect for when you want that cozy pumpkin pie flavor but in a pretty, portable package. Whether you’re hosting a holiday gathering or just craving an afternoon treat with coffee, these mini tarts come together faster than waiting for a whole pie to bake and cool. Plus, they’re Paleo, Whole30, and Keto-friendly, so you can indulge without the guilt—trust me, I’ve made these enough times to know you’ll appreciate how they balance taste and nutrition beautifully.
Why You’ll Love This Recipe
- Nutty Crust Magic: The combo of almonds and pecans gives a deep, toasted flavor that holds together perfectly without added flour.
- Creamy Filling: The coconut milk blended with pumpkin puree creates a luscious, dairy-free filling that feels silky and rich.
- Guilt-Free Indulgence: Paleo, Whole30, and Keto friendly, so you can enjoy a traditional fall favorite without derailing your goals.
- Quick and No-Bake Option: No oven required if you want a raw, no-bake version—perfect for warm climates or last-minute guests.
Ingredients You’ll Need
These ingredients come together in a way that’s both simple and satisfying. Using pantry staples like canned pumpkin and nuts gives the recipe a rustic, homemade feel, while coconut milk adds that luxurious creaminess without all the dairy.
- Pumpkin Puree: Use canned pumpkin for consistent texture and flavor; no need to roast fresh unless you want to make it from scratch.
- Chilled Coconut Milk (Thick Cream on Top): The thick cream portion gives the filling richness—make sure to chill the can overnight.
- Pumpkin Pie Seasoning: This blend of spices is key for that classic warm flavor; you can also mix your own with cinnamon, nutmeg, ginger, and cloves.
- Maple Syrup: Adds gentle sweetness and a rich, caramel note—feel free to adjust amount to suit your taste.
- Vanilla Extract: Enhances all the flavors and makes the pumpkin filling extra fragrant.
- Almonds: Toast them lightly for a deeper nutty taste that supports the crust’s texture.
- Pecans: Pecans add buttery richness and a tender bite to the crust.
- Dates: Natural sweeteners that help bind the crust without refined sugar.
- Cinnamon and Salt: Small touches that balance sweetness and spice perfectly.
Variations
One of the things I enjoy most about this Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe is how easy it is to tweak for different tastes or diets. I often swap out nuts based on what I have on hand or add extra spices if I’m feeling adventurous. You should totally make it your own!
- Keto Friendly: I use monk fruit maple syrup instead of regular maple syrup to keep sugar low, and it still tastes delicious.
- Nut-Free: Try sunflower seeds or pumpkin seeds in the crust if you’re allergic to nuts—I’ve experimented and it still works well.
- Extra Creamy Filling: For a more indulgent tart, add a splash of almond milk or a dollop of coconut yogurt on top after chilling.
- Spice It Up: I sometimes add a pinch of ground ginger or a sprinkle of cardamom for a unique twist that my family loves.
How to Make Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe
Step 1: Prepare the Nutty Crust
Start by pulsing almonds, pecans, and dates in a food processor until the mixture clumps together nicely. I like to toast the nuts lightly first to bring out their flavor—it makes a big difference in the final tart. Add a pinch of cinnamon, salt, vanilla extract, and a touch of maple syrup to sweeten and spice it up. When it holds together like damp sand when squeezed, it’s ready to press into your mini tart pans or muffin tins.
Step 2: Make the Creamy Pumpkin Filling
In a mixing bowl, combine pumpkin puree with the thick cream from chilled coconut milk, pumpkin pie seasoning, maple syrup, vanilla, and a pinch of salt. Whisk everything until smooth and creamy—use a hand whisk or electric mixer to get that perfectly velvety texture. Taste and adjust sweetness if needed; I find that slight sweetness lets the spices shine without overwhelming the pumpkin’s natural earthiness.
Step 3: Assemble and Chill
Spoon the creamy pumpkin filling evenly into each pressed crust shell. A small cookie scoop helps to keep the tart sizes uniform and mess-free. Pop the trays in the fridge (or freezer for faster set) for about an hour until they’re firm and slice cleanly. I always chill them overnight when I have time, which really lets the flavors meld and the texture firm up beautifully.
Pro Tips for Making Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe
- Toast Your Nuts: I learned that lightly toasting the almonds and pecans before pulsing intensifies their flavor, so don’t skip this step!
- Use Thick Coconut Cream: Make sure your coconut milk is well chilled so you can scoop the thick cream, which makes the filling truly creamy and satisfying.
- Don’t Overfill the Crust: Filling the crust just right means each tart holds together well and looks pretty when you plate it—too much filling causes it to spill over.
- Pat Crust Firmly: Press the crust firmly and evenly to avoid crumbly tarts; I use the back of a tablespoon and it works like a charm.
How to Serve Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe
Garnishes
I usually top these mini pumpkin pie tarts with a tiny dollop of whipped coconut cream and a sprinkle of crushed pecans or cinnamon for a pretty finish. Sometimes, a few fresh sage leaves give an unexpected herbal note that really complements the pumpkin spice. These simple touches make them look special enough for company but easy enough for everyday treats.
Side Dishes
These tarts pair beautifully with a hot cup of chai tea or coffee for a cozy afternoon snack. I also love serving them alongside a fresh green salad or roasted autumn vegetables when I want to balance out a fall-inspired meal. They work well as a light dessert after a hearty main course too.
Creative Ways to Present
For special occasions, I arrange these mini tarts on a tiered cake stand with fresh cranberries and sprigs of rosemary for a festive look. Another fun idea is to serve them in mini cupcake wrappers decorated with seasonal stickers or ribbons—kids especially love how cute this makes their portion! It’s a small detail that impresses guests and makes the treat feel even more festive.
Make Ahead and Storage
Storing Leftovers
I store these mini pumpkin pie tarts in an airtight container in the fridge, where they stay fresh and creamy for up to 4 days. To keep the crust crunchy, I recommend layering parchment paper between tarts if stacking. They’re great to make a day ahead, which frees you up on party day.
Freezing
I’ve frozen these tarts successfully wrapped individually in plastic wrap and then stored in a freezer bag. When thawed overnight in the fridge, they retain their texture and flavor surprisingly well. Just let them come to room temperature before serving for best taste.
Reheating
These mini tarts are best enjoyed chilled, but if you want to warm them slightly, I recommend a quick zap in the microwave for 10-15 seconds—not longer—or a brief few minutes in a low oven wrapped loosely in foil. The crust is delicate and will crisp up nicely without drying out when reheated carefully.
FAQs
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Can I make these Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe vegan?
Yes! This recipe is naturally vegan since it uses coconut milk instead of dairy and dates and maple syrup instead of refined sugars. Just be sure your maple syrup or sweetener is vegan-certified, and you’re good to go.
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What if I don’t have pumpkin pie seasoning?
No worries! You can create a simple blend with ground cinnamon, ginger, nutmeg, and cloves or allspice. I usually mix about 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves for a homemade pumpkin pie spice.
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Can I make the crust without dates?
While the dates act as a natural binder and sweetener, you could try using a sticky syrup like honey or maple syrup combined with ground nuts, but the texture might be less firm. Dates are best for the classic binding effect, so I’d suggest having some in the pantry if possible.
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How long do these tarts keep in the fridge?
Stored in an airtight container, these mini pumpkin pie tarts stay fresh for up to 4 days. After that, the crust might start to soften, but they’ll still taste great.
Final Thoughts
This Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe is truly a winner in my kitchen, and I can’t recommend it enough if you want a fresh take on pumpkin pie that’s both satisfying and a little lighter. It’s one of those recipes I turn to over and over because it delivers the cozy flavors we crave in autumn without fuss or guilt. I’m confident you’ll love how easy these are to make and even more how your family and friends respond when you set a plate of these on the table—happy baking!
Print
Mini Pumpkin Pie Tarts with Nutty Crust and Creamy Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 mini tarts
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Keto
Description
Delight in these Mini Pumpkin Pie Tarts, a healthy no-bake twist on the traditional pumpkin pie. Featuring a creamy pumpkin spiced filling nestled in a nutty crust made from almonds, pecans, and dates, these tarts provide all the classic fall flavors without the guilt. Perfect as a Paleo, Whole30, and Keto-friendly dessert, they offer satisfying richness with a hint of natural sweetness from maple syrup and monk fruit sweeteners.
Ingredients
Filling
- 1 can pumpkin puree
- 1/2 cup chilled coconut milk (thick cream on top)
- 1 tsp pumpkin pie seasoning
- 1/3 cup maple syrup (or 1-2 tbsp more depending on desired sweetness)
- 1 tsp pure vanilla extract
- 1/4 cup monk fruit maple syrup (optional for sugar-free version)
- 5 drops pure stevia extract (optional for keto version)
- Pinch of salt
- Dash of cinnamon
Crust
- 1 cup almonds
- 1 1/4 to 1 1/3 cup pecans
- 3/4 cup dates
- 1/4 tsp pure vanilla extract
- 1 tbsp maple syrup or honey (or monk fruit maple syrup for keto friendly)
- Pinch of salt
- Dash of cinnamon
Instructions
- Prepare the Crust: In a food processor, combine almonds, pecans, dates, vanilla extract, maple syrup, salt, and cinnamon. Pulse until the mixture becomes crumbly but holds together when pressed. This blend will form the base of the tart shell.
- Form Tart Shells: Press the nut-date mixture evenly into the bottom and sides of mini tart pans or silicone molds to create individual crusts. Ensure an even thickness for consistent baking and texture.
- Make the Filling: In a bowl, mix the pumpkin puree, chilled coconut cream, pumpkin pie seasoning, maple syrup (or alternative sweetener), vanilla extract, salt, and cinnamon until smooth and creamy. Adjust sweetness to taste depending on your preferred sweetener.
- Assemble the Tarts: Spoon the pumpkin filling into each prepared crust, filling them almost to the top. Smooth the surface with a spatula for a polished look.
- Chill to Set: Refrigerate the assembled tarts for at least 1 hour (or longer) to firm up the filling and let flavors meld. These tarts are no-bake and set via chilling.
- Serve: Once chilled and firm, remove the mini tarts from molds or pans carefully. Optionally garnish with a sprinkle of cinnamon or nuts before serving.
Notes
- This is a healthy, no-cook pumpkin pie version delivering traditional flavors and a creamy center with a nutty crust.
- The recipe is Paleo, Whole30, and Keto-friendly when adjusting sweeteners accordingly.
- Use monk fruit or stevia to make the recipe keto compliant.
- Chilling time is essential to set the filling properly since this recipe does not use baking.
- Feel free to substitute honey or maple syrup for sweetness but balance the quantity according to desired carb content.
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 8g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
