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Mini Pumpkin Pie Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: 8 mini tarts
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Keto

Description

These Mini Pumpkin Pie Tarts are a healthy, no-cook twist on the traditional pumpkin pie, featuring a nutty crust and a creamy, spiced pumpkin filling. Perfectly portioned as individual tarts, they blend classic autumn flavors with natural sweeteners and wholesome ingredients, making them Paleo, Whole30, and Keto friendly. Ideal for a guilt-free dessert that celebrates pumpkin pie season in a convenient, bite-sized form.

Ingredients

Scale

Filling

  • 1 can pumpkin puree (about 15 oz)
  • 1/2 cup chilled coconut milk (thick cream on top)
  • 1 tsp pumpkin pie seasoning
  • 1/3 cup maple syrup (or 1-2 tbsp more depending on desired sweetness)
  • 1 tsp pure vanilla extract

Crust

  • 1 cup almonds
  • 1 1/3 cup pecans
  • 3/4 cup dates, pitted
  • 1/4 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • Dash of cinnamon
  • Pinch of salt

Alternate Sweetener Options

  • 1/4 cup monk fruit maple syrup, or more depending on desired sweetness (or sugar free sweetener of choice – see notes)
  • 5 drops pure stevia extract (optional)
  • 3 tbsp maple monk fruit syrup (brand specifics optional)
  • 1 tbsp honey or maple syrup (optional, for Keto friendly version)

Instructions

  1. Prepare the crust: In a food processor, combine almonds, pecans, dates, vanilla extract, maple syrup, cinnamon, and salt. Pulse until the mixture forms a sticky, coarse dough that holds together when pressed. This will form the nutty crust for the tarts.
  2. Form the tart shells: Divide the crust mixture evenly and press it firmly into the base and edges of mini tart pans or a mini muffin tin to create small shells. Set aside.
  3. Make the filling: In a mixing bowl, whisk together the pumpkin puree, chilled coconut milk cream, pumpkin pie seasoning, maple syrup, and vanilla extract until smooth and creamy. Adjust the sweetness by adding extra maple syrup, monk fruit syrup, or stevia according to taste.
  4. Fill the tart shells: Spoon or pipe the pumpkin filling evenly into each prepared crust shell, filling them almost to the top.
  5. Chill the tarts: Place the filled tarts into the refrigerator to set for at least 1 hour to allow the filling to firm up and the flavors to meld together.
  6. Serve: Once chilled and set, carefully remove the mini tarts from the pans and serve. These tarts are best enjoyed cold and can be garnished with a sprinkle of cinnamon or chopped nuts if desired.

Notes

  • This recipe requires no baking, making it a quick and easy alternative to traditional pumpkin pie.
  • The tarts are naturally Paleo, Whole30, and Keto friendly, featuring natural and low-carb sweeteners.
  • You can customize sweetness by using maple syrup, monk fruit syrup, or stevia according to your dietary preferences.
  • Using chilled coconut milk cream contributes to a rich, creamy filling without dairy.
  • Keep tarts refrigerated until ready to serve for best texture and flavor retention.
  • If you do not have mini tart pans, a mini muffin tin works well to shape the crusts and fillings.

Nutrition

  • Serving Size: 1 mini tart
  • Calories: 210
  • Sugar: 10g
  • Sodium: 40mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://mycopyrecipe.com/mini-pumpkin-pie-tarts-recipe/