Dairy-Free Pumpkin Tarts Recipe

Name: Dairy-Free Pumpkin Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vegan pastry:; 1 1/8 cups sifted or whole spelt flour; 1/2 teaspoon salt; 1 1/2 tablespoons sugar; 1/2 cup coconut oil or vegan shorting; 1/2 cup Ice Water; 1 tablespoon Apple Cider Vinegar; For the pumpkin filling:; 1 can/ 398 milliliters pumpkin puree; 6 tablespoons maple syrup; 1 tablespoon molasses; 1 teaspoon cinnamon; 1/2 teaspoon sea salt; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 2 eggs; 1 cup milk of choosing (vegan or dairy)

Servings: persons

For the vegan pastry:
1 1/8 cups sifted or whole spelt flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/2 cup coconut oil or vegan shorting
1/2 cup Ice Water
1 tablespoon Apple Cider Vinegar
For the pumpkin filling:
1 can/ 398 milliliters pumpkin puree
6 tablespoons maple syrup
1 tablespoon molasses
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs
1 cup milk of choosing (vegan or dairy)

1
In a food processor, pulse the flour, salt, and sugar to combine.
2
Add the cold coconut oil. Mix the vinegar with the water and slowly add a tablespoon at a time, just until the mixture holds together when lightly squeezed.
3
Flatten the dough into a disk (you may need to knead it a bit), and wrap in cling film, and chill for a couple of hours.
4
Once chilled, take out the dough and let soften up for a couple of minutes. Preheat the oven to 350u00b0 F. I like to work in small batches, so I divided mine in half and rolled each half about an 1/8 inch (.30 centimeter) thick. I used a small bowl to cut out 5-inch (12-centimeter) circles, but anything around that size will do.
5
Press into a muffin pan, and using a fork, poke a few holes in the bottom of the tart. Chill until firm. Bake for 8 to 10 minutes.
6
For the pumpkin filling, mix all the ingredients together with a whisk until smooth.
7
Add pumpkin filling to the pre-baked shells, and bake for another 20 to 30 minutes, or until the filling is set but still jiggles.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the vegan pastry:, 1 1/8 cups sifted or whole spelt flour, 1/2 teaspoon salt, 1 1/2 tablespoons sugar, and more.

Yes, Dairy-Free Pumpkin Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dairy-Free Pumpkin Tarts

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