Pumpkin Pie Tarts

Pumpkin Pie Tarts
Pumpkin tends to lend itself towards Thanksgiving but it’s really delicious all year round. These pumpkin pie tarts are quite simple to make and should please any pumpkin lover. You can not only enjoy their deliciousness but the absence of any gluten, dairy or sugar should give you some peace of mind that your enjoyment is guilt-free. Make these part of your healthy Thanksgiving and let us know how your guests enjoy them! Special acknowledgement to Raw Manda for inspiring this recipe.
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Prep Time 1 hr
Course Appetizer, Dessert

Ingredients
  

Pumpkin Pie Crust

  • 2 cups organic dried raisins currants or cranberries
  • 1 cup organic soft dates pitted
  • ½ cup organic pecans or walnuts

Pumpkin Pie Filling

  • 2 cups organic pumpkin puree not pumpkin pie mix which is sweetened
  • 2 cups organic dried dates pitted and soaked in hot water for 15-30 minutes to soften
  • cup organic coconut butter
  • ¼ cup organic unsweetened almond milk
  • 2 teaspoons pure organic vanilla extract
  • 1 teaspoon organic cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon organic ground ginger

Instructions
 

  • Blend all crust ingredients in a food processor until you have a thick, uniform crust texture.
  • Scoop dough out and mold into parchment lined muffin pan creating a bowl shape.
  • Place the muffin pain in the freezer while you prepare the filling.
  • Blend all filling ingredients in a high speed blender or food processor until you have a creamy uniform consistency.
  • Remove muffin pan from the freezer and scoop filling into your crust.
  • Place pumpkin pie tarts in the freezer for at least 2 hours.
  • Take the tarts out of the freezer 20-30 minutes before serving.
  • Top each with a half of a pecan for a decorative touch.

Notes

  • Place coconut butter jar in a bowl of warm (not hot) water for 5 minutes to soften it up.
  • If dates are not soft, soak them in warm water for at least an hour ahead of time.
  • If crust is too sticky to manage, wet your fingers to help shape the tarts into the muffin pans.
  • To serve a warm pie, simply place the frozen pumpkin pie tarts in a preheated oven (350 F) for 30 minutes. Carefully remove tarts from the oven and serve.
Keyword dessert
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