I love making these Vegan Pumpkin Pie Tarts for Thanksgiving and other fall gatherings. They’re always a hit with family and friends, and nobody can believe they’re vegan! I also love that they’re portion-controlled, making them great for serving at parties or enjoying as an afternoon snack. Plus, they’re so easy to make that I can whip up a batch in no time whenever I’m craving something sweet.
Number of Servings: 12 tarts
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Cuisine: Vegan Desserts
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 cup cold water
- 1 cup pumpkin puree
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Equipment/Utensils Required:
- Muffin tin
- Mixing bowl
- Rolling pin
- Pastry cutter or fork
- Whisk
Preparation Steps:
- Prepare the Pie Crust:
- In a mixing bowl, combine the flour and coconut oil. Use a pastry cutter or fork to cut the coconut oil into the flour until the mixture resembles coarse crumbs. Add the cold water, 1 tablespoon at a time, until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Filling:
- In a separate mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt. Whisk until smooth.
- Assemble the Tarts:
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cookie cutter or glass to cut out circles of dough slightly larger than the muffin tin openings.
- Press the dough circles into the muffin tin, making sure to cover the bottom and sides.
- Spoon the pumpkin filling into each tart shell, filling each one almost to the top.
- Bake and Serve:
- Bake the tarts in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is set.
- Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Serve the tarts warm or at room temperature, and enjoy!
Nutritional Information (per serving):
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin A: 50%
- Iron: 6%
- Calcium: 2%
- Potassium: 4%
- Magnesium: 4%
Vegan Pumpkin Pie Tarts
I love making these Vegan Pumpkin Pie Tarts for Thanksgiving and other fall gatherings. They're always a hit with family and friends, and nobody can believe they're vegan! I also love that they're portion-controlled, making them great for serving at parties or enjoying as an afternoon snack. Plus, they're so easy to make that I can whip up a batch in no time whenever I'm craving something sweet.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil solid
- 1/4 cup cold water
- 1 cup pumpkin puree
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
Prepare the Pie Crust:
- In a mixing bowl, combine the flour and coconut oil. Use a pastry cutter or fork to cut the coconut oil into the flour until the mixture resembles coarse crumbs. Add the cold water, 1 tablespoon at a time, until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Prepare the Filling:
- In a separate mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt. Whisk until smooth.
Assemble the Tarts:
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cookie cutter or glass to cut out circles of dough slightly larger than the muffin tin openings.
- Press the dough circles into the muffin tin, making sure to cover the bottom and sides.
- Spoon the pumpkin filling into each tart shell, filling each one almost to the top.
Bake and Serve:
- Bake the tarts in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is set.
- Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Serve the tarts warm or at room temperature, and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Vitamin A: 50%
- Iron: 6%
- Calcium: 2%
- Potassium: 4%
- Magnesium: 4%
