Raw Pumpkin Pie Tarts – A Delightful No-Bake Treat

Tasty Pumpkin Tart Bliss

From a young age, I cherished the smell of spiced pumpkin wafting through my home during the fall. My grandmother would prepare her signature pumpkin pie every Thanksgiving, filling the air with warmth and nostalgia. Fast forward to today, as I continue that tradition, I’ve created a healthier spin by making these delightful raw pumpkin pie tarts. These tarts retain all the comforting flavors of pumpkin pie but come together in a wholesome, no-bake format. Trust me, they’re just as tasty and far more nutritious than any traditional pie. Your taste buds are in for a treat!

Quick Recipe Overview

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 2 hours 25 minutes (including freezing)
Servings: 12 tarts
Difficulty: Easy
Cuisine Type: American
Best Season to Serve: Fall

What Makes This Dish Special

No Baking Required: These tarts are entirely raw, making them a simple, hassle-free dessert option.
Nutrient-Dense Ingredients: Packed with wholesome ingredients like pumpkin puree and nuts, these tarts are nutritious and delicious.
Rich, Creamy Filling: The pumpkin pie filling is creamy without the need for dairy, blending beautifully with the raw crust.
Perfectly Portable: These mini tarts are easy to transport, making them a great addition to gatherings or potlucks.
Great for All Diets: They cater to various dietary preferences, being vegan, gluten-free, and raw-friendly.

Delicious Ingredients for Raw Pumpkin Pie Tarts

Pumpkin Pie Crust

2 cups dried white mulberries
1 cup soft dates
½ cup pecans

Pumpkin Pie Filling

2 cups pumpkin puree
2 cups soft dates
⅓ cup coconut butter
¼ cup almond milk
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger

Ingredient Tips Table

Easy Steps to Make Raw Pumpkin Pie Tarts

Blend the Crust: Combine all crust ingredients in a food processor. Blend until the mixture reaches a thick, uniform texture, resembling damp sand.
Shape the Dough: Scoop the crust mixture into a parchment-lined muffin pan. Press the dough firmly into the bottom and up the sides, creating little bowls to hold the filling.
Chill the Crust: Place the crust in the freezer while preparing the filling. This helps it firm up, making it easier to handle.
Prepare the Filling: In a high-speed blender or food processor, blend all filling ingredients until creamy and smooth. The mixture should be velvety and well-combined.
Fill the Crusts: Remove the muffin pan from the freezer and scoop the pumpkin filling into each crust. Fill them generously for a satisfying treat.
Freeze the Tarts: Place the filled tarts back in the freezer for a minimum of 2 hours. This will allow them to set and be easy to serve.
Serve and Enjoy: Take the tarts out of the freezer 20-30 minutes before serving. This lets them soften slightly for a perfect bite!

Expert Tips for the Best Results

Choosing the Right Dates: Make sure you pick soft, fresh dates. They lend natural sweetness and help hold everything together.
Freezing Time: Let them freeze long enough to set; 2 hours is optimal but feel free to store them longer if you’re prepping ahead of time.
Taste Test: Before filling the tarts, give the pumpkin mixture a taste and adjust spices if needed. This way, you can customize them to your liking.
Serving Presentation: Dust the tarts with a sprinkle of cinnamon for an appealing look. It adds a cozy, festive touch that’s perfect for guests.

Flavorful Variations

Nut-Free Option: Swap pecans with sunflower seeds for the crust. They provide a nice crunch without nuts, making it a school-friendly treat.
Choco-Pumpkin Delight: Add cocoa powder to the filling for a chocolate twist that enhances the flavors of pumpkin pie. This variation is a delicious surprise.
Maple Sweetness: Replace some dates with maple syrup in the filling for a richer sweetness. It pairs beautifully with the spices.
Spiced Up Version: Experiment with additional spices such as nutmeg or cloves for a more complex flavor profile. This adds depth to the traditional taste.

Pairing Ideas

These raw pumpkin pie tarts can be paired wonderfully with a warm cup of spiced chai or a smooth latte. For those who enjoy a little more zing, a sparkling apple cider complements the flavors nicely. On the side, consider serving fresh fruit, such as crisp apple slices or berries, to add a fresh contrast.

Make Ahead & Freezer Tips

You can prepare the crust and filling ahead of time. Store the crust in an airtight container in the fridge for up to three days, or freeze it for longer. If freezing, make sure to wrap it tightly to prevent freezer burn. The filling can also be made in advance—just keep it in the fridge until you’re ready to assemble.

Serving Suggestions

For serving, place the tarts on a beautiful platter topped with a sprinkle of crushed nuts or shredded coconut. This creates a lovely presentation and adds an inviting texture. You can also drizzle a little maple syrup on top for an extra touch of sweetness.

Helpful Kitchen Wisdom

Food Processor Essential: A good food processor is crucial for achieving the perfect crust. Ensure it’s powerful enough to blend nuts and dried fruit seamlessly.
Taste as You Go: Always taste your filling before freezing. Tweaking spices or sweetness can elevate your dessert to new heights.
Keep it Cool: The tarts are best served chilled, so store them in the fridge before serving for the best texture and flavor.
Experiment with Toppings: Consider adding toppings like coconut whipped cream or extra cinnamon. They enhance both flavor and presentation.

Storage and Reheating Tips

The tarts can be kept in an airtight container in the freezer for up to a month. When you’re ready to enjoy them, simply take them out and let them thaw in the fridge for a few hours. If you want to enjoy them slightly frozen, that also works wonderfully for a refreshing dessert.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin puree offers a vibrant flavor. Just steam and puree it until smooth before using it in the recipe.

How can I make these tarts less sweet?
You can adjust the amount of dates in the filling. Simply add less, and taste until you reach your desired level of sweetness.

Can I substitute coconut butter?
Yes, you can use cashew or almond butter for a different flavor profile. Each option brings a unique twist to the tarts.

Is it possible to use different nuts for the crust?
Definitely! Walnuts or almonds can be great alternatives to pecans, helping to create a different flavor that still supports the pie’s overall taste.

What’s the best way to serve these tarts?
They’re most delicious when chilled. Serve them with a sprinkle of cinnamon and perhaps a dollop of coconut whipped cream for added indulgence.

Are these suitable for kids?
Absolutely! The raw pumpkin pie tarts are nutrient-dense and free from refined sugars, making them a healthier treat for children.

How long do leftovers last?
If stored properly in an airtight container in the freezer, they can last up to a month. Just remember to let them thaw before eating!

Nutrition Info

Serving Size: 1 tart
Calories: 180
Protein: 3g
Carbs: 28g
Fat: 7g
Fiber: 4g
Sugar: 14g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

About The Author

Growing up in a family where food was a language of love, I learned the importance of nurturing ourselves with wholesome, delicious meals. Cooking has always been my way to connect with the people I love, and sharing recipes allows me to keep that tradition alive. I hope my raw pumpkin pie tarts bring you the same warmth and comfort they bring to my family.

A Sweet Conclusion

I encourage you to give these raw pumpkin pie tarts a try. They’re an exciting twist on a classic favorite, keeping the joy of pumpkin pie alive! Don’t forget to share your experience; your feedback means the world to me. Happy baking!