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Mini Pumpkin Pie Tarts
Mini Pumpkin Pie Tarts (no bake)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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. 

Course: Dessert
Cuisine: Global, Holidays, Thanksgiving
Difficulty:: Easy
Servings: 10
Calories: 165 kcal
Author: Traffic Light Cook
For the mini tarts
  • 1/2 cup oat flour* (gluten free, or sub with regular)
  • 1/2 cup almond meal** (or flour)
  • 4 medjool dates (or any other variety)
  • 2 tsp almond butter***
  • 2 tbsp maple syrup (can replace with 2 extra dates + 2 tbsp water)
  • 1/8 tsp pumpkin pie spice****
For the pumpkin filling
To serve
To make the mini tarts
  1. 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.

  2. 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. 

  3. 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. 

To make the pumpkin pie filling
  1. 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
  1. 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!

Recipe Notes

* 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


Nutrition Facts
Mini Pumpkin Pie Tarts (no bake)
Amount Per Serving (1 Tart)
Calories 165 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 30mg 1%
Potassium 218mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 12g
Protein 4g 8%
Vitamin A 23%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.