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
Scale
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
