Raw Pumpkin Pie Tarts Recipe {vegan, gluten-free} (2024)
By Amanda Le
Thanksgiving is quickly approaching! This also means pie season is about to officially kick-off. Pumpkin pie is a staple dessert for the holidays around here and as well as a crowd favorite. It’s probably one of the healthier pies (maybe?) but there’s still tons of room for improvement so that’s why I decided to create my own version of this traditional dessert. There’s absolutely no need for baking to be involved, let alone eggs or condensed milk.
The best thing about this pie is that the crust is really hard to mess up. You’d have to really try. I’m pointing out this awesome fact because that’s the part of pie making that seems to really get people flustered. This raw crust is not only extremely delicious with an amazing texture, but it’s also ten times better for you. So pass up on the stressful holiday baking and create something that’s enjoyable to make.
I chose to make pie tarts with a muffin pan instead of creating a full pie to even out the pie to crust ratio and well, they are way cuter this way! Don’t you agree? Using a muffin pan creates the perfect portion and helps avoid the awkward pie fails when cutting up slices. You know what I’m talking about. Pies are always falling apart once it’s time to cut and serve. You can’t go wrong with the presentation here.
I also ditched the refined sugar and sweetened this pie up with delicious fresh dates. I went with khadrawy dates for the pie crust and zahidi dates in the pie filling but as long as you use soft dates, any variety will work out perfectly. I used a small amount of nuts compared to most typical raw desserts to keep the fats low in this dessert, making it a guilt free treat. Mulberries also add awesome texture to the pie crust. The combination of just 3 simple ingredients creates a delicious crust that compliments the creamy rich pie filling that will make you think was sinful. This is definitely not the case.
By simplifying the ingredients used in this filling I increased the nutritional value by taking out all of the processed junk and replaced it all with healthy whole foods. It’s win win all around! The decadent filling is created with pumpkin puree, dates, coconut butter, almond milk and spices. Make sure you use coconut butter and not coconut oil!
Pumpkin puree can be a tricky ingredient when it comes to eating fully raw. However, it’s very possible to create raw pumpkin puree with a little patience. All you need to do is peel, de-seed and chop up your sugar pumpkin into small cubes. Place your chopped pumpkin in a food processor to break down the pieces further then throw the processed pumpkin chunks into a high-speed blender. Blend until you have a very creamy smooth uniform puree.
If you’re short on time or just like to simplify things use canned pumpkin puree. As long as it’s organic, non-GMO and BPA-free canned pumpkin puree. I often use canned pumpkin puree in other desserts and sauces since I usually don’t need too much or pumpkins are not available year round.
If you want to bring something unique to the table this Thanksgiving then impress your friends and family with this homemade raw pumpkin pie. Raw desserts are a great was to introduce others to a raw food diet. Spread the health this holiday season and make these delicious pumpkin pie tarts!
Blend all crust ingredients in a food processor until you have a thick, uniform crust texture.
Scoop dough out and mold to parchment lined muffin pan creating a bowl shape.
Place crust 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.
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. If you or your guests prefer 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.
Pumpkin puree from a can: Make sure you don't buy pumpkin pie filling. Sweet potato: Adds additional flavor and texture. Pumpkin pie spice: (I use my homemade pumpkin pie spice recipe for the absolute best flavor!) Cinnamon: For extra depth of flavor.
Good news: You can freeze pumpkin pies. The rich custard filling (read: high fat content) of pumpkin pies means they freeze beautifully. In fact, the same is true of other pies with custard filling, including sweet potato pies.
Whisk together the dry ingredients: plain all-purpose flour, sugar and salt. and use your fingertips to work it into the dry ingredients until you get a mixture resembling breadcrumbs. Add the frozen, sliced vegan butter.
Rich, dense, and buttery, Trader Joe's Gluten Free Pie Crust comes already formed in its very own tin, so all you have to do is bake it, allow it to cool, and fill it with whatever mouth-watering filling you desire.
Each can of LIBBY'S 100% Pure Pumpkin is all-natural, gluten-free, non-GMO and free of preservatives. Excellent source of Vitamin A and fiber, low in fat.
Costco's pumpkin pies are wildly popular and wildly delicious, and at the unbeatable price of just $5.99, it's not hard to see why they are one of the top holiday items at Costco. In their research for the book, David and Susan did a deep dive into the Costco pumpkin pie.
Pumpkins can be easily frozen in their raw, puréed, or cooked state. They can be stored safely for up to three months, at which point you should make sure you use them up.
The USDA says that pumpkin pie will last safely in the refrigerator for 3 to 4 days. Some store-bought pumpkin pies may have preservatives that could affect this, but in general, pumpkin pies that are homemade or baked fresh at the bakery or store will follow this general rule.
It is free from gluten-containing ingredients, and it is also free from cross-contamination with gluten ingredients during manufacturing. All sizes and types of Cool Whip (Original, Lite, Sugar Free, Extra Creamy, and Fat Free) are gluten-free and safe to eat if you have celiac disease.
Full-fat cream cheese is usually gluten free, as long as it isn't packaged with crackers, pretzels, cheese straws, or other wheat products. Double-check the ingredient list on cream cheese that's labeled low-fat or fat-free. It's important to look at the labels of any processed cheese, as well as cheese products.
Whipped cream is typically gluten-free. Processed whipped cream such as Cool Whip and Reddi-Whip are considered gluten-free. Homemade whipped-cream (made from just cream) is gluten-free. If you're somewhere where they are making their own whipped cream, always ask what ingredients they are using.
Overview. Cooked and puréed pumpkin flesh is mixed with eggs, evaporated milk, sugar, and spices. The pie is then baked in a pie shell and sometimes topped with whipped cream.
At Your Pie, we've made a commitment to ensure everyone can enjoy great-tasting pizza. That's why all of our locations offer Gluten-Free dough, Vegan (Non-Dairy) Cheese, and Non-Dairy Sorbet.
Impossible Coconut Pie is super simple custard pie that forms its own crust as it bakes. With a smooth custard filling, chewy coconut and a dollop of whipped cream on top, this easy dessert is hard to pass up!
Veganizing a Pumpkin Spice Latte is much trickier than you'd expect. The pumpkin spice syrup used in these beverages, whether hot or iced, is made with skim milk, alongside sugar, pumpkin purée, and other flavoring agents.
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