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.
* 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