These vegan, gluten-free mini pumpkin pie tarts are a spin on traditional pumpkin pie in an easy no-bake pie shell. Experience the creamy pumpkin pie with warm notes of all the winter spices.
Process oat flour, almond meal, pumpkin pie spice, and dates in a food processor till the dates and flours have mixed well together. Add all the other ingredients and process till the mixture comes together in a dough-like consistency.
Take the mixture out on a flat surface and knead till it becomes a homogenous mass. Divide the dough in 10 equal parts and form balls.
Line a small tart mold with two thin strips of wax (or parchment) paper and press each ball in the mold to form a tart. Repeat with all the ten balls. It takes only 5-6 minutes to mold all the tarts. The tart pan is not necessary, you can also mold each ball by hand into a bowl or basket shape. Store in refrigerator in an air-tight container for at least 15 minutes before adding the filling.
Before you start making the tart, warm two tbsp of water and soak the dates (listed in the filling ingredients). Add soaked dates with the other (pie filling) ingredients to a blender and blend till well mixed. If using soaked almonds to make the pie filling, rinse the soaked almonds and add to the filling with 2 tbsp of water.
To serve, fill the tarts with the pumpkin cream (divided into 10 parts). Top with either toasted pecan or almond and homemade whipped almond cream. Enjoy!
* or replace with scant 1/2 cup regular oats and process to a fine consistency in a food processor, blender, or spice/coffee mill.
**can replace with scant 1/2 cup raw almonds grounded to a fine consistency.
***can replace with equal amount sunflower seed butter, apple sauce, or coconut oil.
***to replace pumpkin pie spice mix 1tsp cinnamon +1/3 tsp ground ginger+1/3 tsp ground nutmeg +1/8 tsp ground cloves
****or replace with 2tbsp raw almonds soaked for at least 4-6 hours + 3 tbsp water