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Vegan Pumpkin Tarts (Frozen Dessert!)
5 from 117 votes

Vegan Pumpkin Tarts (Frozen Dessert!)

The Vegan Pumpkin Tarts are individual frozen desserts with a walnut-based crust sweetened with maple syrup and coconut oil, holding a smooth filling of pumpkin puree, Medjool dates, and pumpkin pie spice. The filling is blended silky with almond milk and coconut oil, then frozen in parchment-lined muffin cups to firm up. These tarts provide a creamy, spiced plant-based dessert option chilled for refreshing flavor and texture.

Prep Time
20 mins
Total Time
20 mins
Servings: 9
Calories: 203 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

For the crust:
  • 1 cup walnuts
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil , melted
  • 1/4 teaspoon salt
For the filling:
  • 1 cup pumpkin puree
  • 2 to 4 tablespoons almond milk
  • 1/4 cup coconut oil , melted
  • 3/4 cup Medjool dates , pitted
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice (see notes)

Instructions

    Cup of Yum
  1. Line a standard muffin tin with 9 parchment cups, and set aside.
  2. In a large food processor, combine the walnuts, maple syrup, coconut oil, and salt together. Pulse briefly, until the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 9 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
  3. To prepare the filling, simply combine all of the ingredients in a blender, starting with just 2 tablespoons of almond milk, and blend until completely smooth. Add more almond milk, 1 tablespoon at a time, as needed, to make the filling blend smoothly. (If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.)
  4. Remove the pan of crusts from the fridge, and spoon the batter evenly into the 9 cups. Smooth the tops, then place in the freezer to set completely, about 2 hours.
  5. When the center of the filling is firm to the touch, the tarts are ready to serve! Remove the paper cups while the pumpkin tarts are still frozen. They will get softer as they come to room temperature, so be sure to serve them within 15-20 minutes of pulling them out of the freezer. Leftovers can be stored in an airtight container in the freezer for up to 3 months.

Notes

  • This recipe yields nine tarts, with nutrition calculated per serving.
  • The crust originally included shredded coconut which was removed to better balance crust and filling proportions.
  • Pumpkin pie spice can be replaced with a mixture of cinnamon, ground ginger, and ground cloves if unavailable.
  • If dates are firm, soak them in warm water for 10 minutes to aid blending.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 7g (35%) Sodium 67mg (3%) Potassium 204mg (4%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 4255IU (85%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 15g 5%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 7g 35%
Sodium 67mg 3%
Potassium 204mg 4%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 4255IU 85%
Vitamin C 1mg 1%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.