No-Bake Pumpkin Tarts Recipe

Name: No-Bake Pumpkin Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups roasted walnuts (or roasted pumpkin & sunflower seeds for a nut-free version, crust) or 3 cups pecans (or roasted pumpkin & sunflower seeds for a nut-free version, crust); ⅔ cup organic unsweetened finely shredded coconut (crust); 1 pinch sea salt (crust); ⅔ cup coconut oil, melted (crust); 1 tablespoon pure maple syrup (crust); 2 teaspoons pure vanilla extract (crust); 2 ¼ teaspoons gelatin (filling); ¼ cup cold water (filling); ¾ cup canned organic pumpkin (filling); ⅓ cup pure maple syrup (filling); ½ teaspoon cinnamon (filling); ⅛ teaspoon nutmeg (filling); 1 pinch sea salt (filling); ¾ cup chilled coconut milk (filling); 1 tablespoon pure vanilla extract (filling); 1 dash cinnamon (optional) or 1 dash nutmeg (optional); 1 cup whipped cream (optional) or 1 cup whipped coconut cream (optional)

Servings: persons

3 cups roasted walnuts (or roasted pumpkin & sunflower seeds for a nut-free version, crust) or 3 cups pecans (or roasted pumpkin & sunflower seeds for a nut-free version, crust)
⅔ cup organic unsweetened finely shredded coconut (crust)
1 pinch sea salt (crust)
⅔ cup coconut oil, melted (crust)
1 tablespoon pure maple syrup (crust)
2 teaspoons pure vanilla extract (crust)
2 ¼ teaspoons gelatin (filling)
¼ cup cold water (filling)
¾ cup canned organic pumpkin (filling)
⅓ cup pure maple syrup (filling)
½ teaspoon cinnamon (filling)
⅛ teaspoon nutmeg (filling)
1 pinch sea salt (filling)
¾ cup chilled coconut milk (filling)
1 tablespoon pure vanilla extract (filling)
1 dash cinnamon (optional) or 1 dash nutmeg (optional)
1 cup whipped cream (optional) or 1 cup whipped coconut cream (optional)

1
Place the walnuts or pecans in a food processor and pulse until a fine meal forms.
2
Place the walnut meal and the remaining crust ingredients in a medium bowl and stir to combine.
3
Divide the mixture evenly among 8 mini-tart pans, pressing firmly on the bottom and up the sides.
4
Place in the fridge to firm up.
5
Meanwhile, make the filling.
6
In a small saucepan, sprinkle the gelatin over the cold water and let it soften 1 minute.
7
Turn the heat to medium and bring the mixture just to a simmer, stirring until the gelatin has dissolved.
8
Remove from heat.
9
Whisk in the remaining filling ingredients until well combined.
10
Divide the pumpkin mixture evenly among the tart shells.
11
Place on a baking sheet and chill until set, about 3 hours.
12
Garnish with a sprinkle of cinnamon or pumpkin pie spice and a spoonful of whipped cream or whipped coconut cream.
13
Keep refrigerated until ready to serve.
14
Store in the refrigerator in an airtight container up to 4 days, or in the freezer up to 3 months: simply thaw in the fridge for a few hours before serving.

1295

kcal

Calories

120

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: 3 cups roasted walnuts (or roasted pumpkin & sunflower seeds for a nut-free version, crust) or 3 cups pecans (or roasted pumpkin & sunflower seeds for a nut-free version, crust), ⅔ cup organic unsweetened finely shredded coconut (crust), 1 pinch sea salt (crust), ⅔ cup coconut oil, melted (crust), and more.

Yes, No-Bake 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.

No-Bake Pumpkin Tarts

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