Pumpkins are pretty magical. Practically synonymous with holiday season, the smell, taste and appearance of this festive squash brings joy to families across the globe. It's a beautiful thing.
Every year around this time, I voluntarily overdose on pumpkins and search for new ways to consume them. In search of a not-too-sweet vegan/GF dessert that calls for all this canned pumpkin I impulsively purchased at Whole Foods, I stumbled upon these adorable pumpkin pie tarts. I made a few adjustments to the original recipe since I'm not a fan of cashews, maple syrup or oil. The result? An incredibly delicious, guilt-free treat that I can enjoy in small doses instead of committing to a full slice of pie. My dessert connoisseur of a husband even loved them, so I'd say they're a win.
Vegan & Gluten-Free Pumpkin Pie Tarts
(Adapted from The Fitchen)
Yields: 6 tarts
1/4 cup pecans
1/2 cup almonds
4 pitted medjool dates
2 tbsp. dried apricots
1/2 tsp. cinnamon
1 cup canned organic pumpkin
1/4 of a medium avocado
1/4 cup almonds
1 tbsp. raw coconut nectar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
1. Add 1/4 cup pecans and 1/2 cup almonds to food processor. Pulse until nuts are broken down.
2. Add dates, apricots and cinnamon. Pulse until well-combined.
3. Prepare tart cups. Take a small scoop of crust mixture and evenly press down into the cups. Place crusts into the fridge while making the filling.
4. For the filling, add 1/4 cup almonds to food processor and pulse until smooth.
5. Add the remaining filling ingredients to the food processor and blend until well-combined.
6. Spoon filling into tart cups and top with pecans. Cover and place in freezer for 1-1.5 hours.
7. Enjoy! Store leftovers in the freezer and eat within one week.
Dig it? Check out more of my vegan and gluten-free recipes here.