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.
The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.
Don't use pumpkin pie filling in place of pumpkin purée.
Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!
They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.
PiesTarts – If you've ever thought a tart was pie, you're forgiven because they're incredibly similar. The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.
Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.
After dough has rested, crimp the edges of the dough, and prick the bottom and the sides of your pie shell at least 15 times. Line a piece of aluminum foil around your crust and fill with pie weights. Place your pie crust on the pre-heated sheet pan and bake for 20 minutes.
Good news, pumpkin fans: Pumpkin pie filling is naturally gluten-free! If you crave the classic dessert on Thanksgiving, or just on a chilly autumn day, it's easy to bake a gluten-free pumpkin pie. Our recipe features a flaky, buttery crust and silky smooth filling that's perfect for fall baking.
While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.
In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.
Dogs shouldn't eat pumpkin pie, given that this delicious fall staple contains unsafe ingredients. Along with the spices, the filling contains sugar and condensed milk, which can cause stomach upset. In small amounts, pie crusts won't harm your dog, but sugar and butter aren't good for them.
A pumpkin tart isn't too different from a pumpkin pie when it comes to the filling, but one huge distinction is that the former doesn't require making pie dough - something that a lot of people struggle with since it's not only time consuming, but also difficult to get right (the pie dough can be too dry, too wet, hard ...
Size: The most obvious difference between tarts and tartlets is their size. Tarts are larger, typically around 9-11 inches in diameter, while tartlets are smaller, usually around 2-3 inches in diameter. Crust-to-filling ratio: Because of their size, tarts usually have a higher crust-to-filling ratio than tartlets.
While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart. Pies are served in the same dish they are made in, while tarts are often taken out and molded, if needed.
It's a good idea to use an oven thermometer ($7, Target) to ensure the temperature is accurate. Cooling pumpkin pie too quickly also causes cracks. Once your pie is done (there should be a slight jiggle to the center), allow the pie to fully reach room temperature before serving.
1. Use butter, not shortening. The solidity of unmelted fat is part of what helps pie crust hold its shape as it bakes. Shortening has a higher melting point than butter; thus pastry made with shortening will hold its shape longer than one made with butter.
Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002
Phone: +813077629322
Job: Real-Estate Executive
Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating
Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
