Mini Vegan Pumpkin Pie Tarts (Gluten Free)

It’s Fall, and you know what that means: it’s pumpkin season and they’re everywhere.

If you’ve been following us, you’ve already seen our pumpkin recipes: lattes, ice cream, pancakes, bread, etc.

But today you’ll learn how to make mini pumpkin pie tarts. They’re a great treat for festive gatherings.

Best of all, they’re vegan and gluten friendly!

Ingredients (for 24 tarts)

Crust

• 4 cups – Almond Flour
• 4 tablespoons – Maple Syrup
• 1/2 cup – Coconut Oil
• 1 teaspoon – Baking Soda
• 1 teaspoon – Ground Cinnamon
• 1/4 teaspoon – Salt
• a hint of Ground Nutmeg

Filling

• 2 cups (1 can) – Organic Canned Pumpkin
• 1/2 cup – Maple Syrup
• 4 tablespoons – Coconut Oil
• 1 cup – Raw Cashews (soaked in water for 4 hours)
• 2 teaspoons – Vanilla
• 2 teaspoons – Ground Cinnamon
• 1 teaspoon – Ground Ginger
• 1 teaspoon – Ground Nutmeg
• a hint of Sea Salt
• a hint of Ground Cloves

Equipment

• Mini Aluminum Foil Cups
• Baking Tray
• Large Mixing Bowl
• Food Processor

Instructions

Crust

1. Grease the 24 foil cups and line them on a baking tray.
2. Add all the ingredients for the crust in a large bowl and mix everything together. Get in there with your hands until you work it into a nice dough.
3. Chill dough in the fridge for 15 minutes until it cools. Chilled dough will hold its form better.
4. Press the dough into each tart cup, pushing it up the sides to form bowl-shaped shells. Press the top edges down with a fork for a decorative touch.
5. Set the cups in the fridge until you have the filling ready.

Filling

1. Take your soaked cashews and drain the water from them.
2. Add the cashews to your food processor and let them break down until you have a semi-pasty cashew texture.
3. Add in the maple syrup, coconut oil, and vanilla, then continue processing the mix until you have a nice and creamy cashew paste.
4. Add in the canned pumpkins, cinnamon, nutmeg, ginger, cloves, and sea salt.
5. Keep processing until everything is blended evenly and your filling becomes smooth and creamy.

Assembly

1. Preheat oven to 350ºF.
2. Remove the tart shells from the fridge.
3. Fill the each shell with pumpkin filling to the brim. Sprinkle a bit of cinnamon on top if desired.
4. Bake the mini pumpkin tarts for 30 minutes, or until pumpkin filling sets in the middle.
5. Remove from heat and allow cool on a rack.

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Pumpkin Tart Images by Calgary Reviews licensed under CC BY 2.0.