There's nothing better than a pumpkin dessert to welcome the fall season. These Vegan Pumpkin Tarts have a crispy crust made with coconut oil and a creamy pumpkin filling that's naturally sweetened with dates. With warm spices each bite is a taste of autumn. This simple, plant-based recipe is perfect for sharing with friends or enjoying on a cozy night in.
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Why you’ll love this recipe
- Rich and creamy filling: Smooth pumpkin puree combined with natural sweeteners for a great taste.
- Perfectly crispy crust: The shortcrust pastry is buttery and crispy, providing the ideal base.
- Healthy ingredients: Uses wholesome components like coconut oil and dates for natural sweetness.
- Make-ahead friendly: Can be prepared in advance, saving you time.
- Gluten-free option: Easily adaptable for gluten-free diets by substituting the flour.
Tools
To create these scrumptious Vegan Pumpkin Tarts, you'll need a few essential tools:
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Mixing Bowls: For combining ingredients.
- Pastry cutter or Fork: To mix the coconut oil into the flour.
- Food processor (Optional): For an easier pastry mixing process.
- Rolling pin: To roll out the shortcrust pastry.
- Tartlet molds: To shape your tartlets perfectly.
- Blender or Food processor: For creating the smooth pumpkin filling.
Substitutes: If you don’t have a pastry cutter, a sturdy fork works just as well. For tartlet molds, you can use muffin tins or small baking dishes.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
For the shortcrust pastry:
- All-Purpose Flour: Forms the base of the crust, providing structure and texture.
- Sugar: Adds sweetness to balance the savory pumpkin filling.
- Coconut Oil: Creates a crispy and tender pastry when mixed with the flour.
- Salt: Enhances the flavors of the other ingredients.
- Ice Water: Binds the dough together without making it too sticky.
For the filling:
- Pumpkin puree: The star ingredient, offering a rich and creamy texture.
- Dates: Natural sweeteners that add depth and a slight caramel flavor.
- Plant-based milk: Adds moisture and helps blend the filling smoothly.
- Cornstarch: Acts as a thickening agent to give the filling the perfect consistency.
- Coconut oil: Adds richness and enhances the overall flavor of the filling.
- Pumpkin spice or Ground cinnamon: Infuses the tartlets with warm, aromatic spices.
- Vanilla extract: Adds a subtle sweetness and enhances the pumpkin flavor.
- Salt: Balances the sweetness and spices in the filling.
How to make this recipe (Visual walkthrough)
SHORTCRUST PASTRY
Preheat the oven: Preheat your oven to 350°F (176°C).
Mix dry ingredients: In a large bowl, combine the flour, sugar, and a pinch of salt.
Add coconut oil: Add the cold coconut oil to the flour mixture. Use a pastry cutter or a fork to mix the oil into the flour until the mixture resembles a sandy texture. Alternatively, you can use a food processor to achieve this consistency.
Add water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Roll out the dough: On a lightly floured surface, roll out the dough and press it into tartlet molds. Prick the base of the dough with a fork to prevent it from puffing up.
Bake: Bake in the preheated oven for 21-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
FILLING
Prepare the filling: Once the tartlets are ready and have cooled, blend all the filling ingredients until smooth.
Fill the tartlets: Pour the filling into the cooled tartlet shells and place them on a baking sheet.
Second baking: Bake at 350°F (176°C) for 35-40 minutes.
Cool and refrigerate: Let the tartlets cool to room temperature, then refrigerate for at least 4 hours or overnight.
Store: Keep the tartlets in an airtight container in the refrigerator.
Substitutions & Variations
- Spice it up: Add different spices like nutmeg, ginger, or cloves to add an extra twist to the filling.
- Cornstarch: Substitute the cornstarch with arrowroot powder or tapioca starch if you want. You’ll get the same result.
- Gluten-free crust: Use a gluten-free all-purpose flour blend to make the crust suitable for gluten-free diets.
- Nutty topping: Add chopped nuts like pecans or walnuts on top of the filling before the second baking for added texture and flavor.
Storage & Freezing
Proper storage ensures your Vegan Pumpkin Tarts stay fresh and delicious for days to come. Here's how to store them effectively:
Serving: For the best flavor and texture, serve the tartlets within a few days of making them. If desired, garnish with vegan whipped cream or a dusting of cinnamon before serving.
Refrigeration: Store the tartlets in an airtight container in the refrigerator. They will keep well for up to one week.
Freezing: These tartlets freeze beautifully. Place them in a freezer-safe container or wrap individually in plastic wrap and aluminum foil. They can be frozen for up to three months.
Thawing: To enjoy frozen tartlets, let them thaw in the refrigerator overnight. Serve chilled or at room temperature.
Tips for success
To ensure your Vegan Pumpkin Tarts turn out perfectly every time, keep these top tips in mind:
- Cold ingredients: Make sure the coconut oil and water are cold. This helps create a crunchy crust and prevents the dough from becoming too sticky.
- Don’t overwork the dough: Handle the dough as little as possible to maintain a tender texture.
- Even filling distribution: Pour the filling evenly into each tartlet shell to ensure consistent baking.
- Cooling time: Allow ample time for the tartlets to cool and set. Rushing this step can result in a runny filling.
- Use parchment paper or a silicone mat: When rolling out the dough, using parchment paper or a silicone mat can prevent sticking and make cleanup easier.
FAQ
Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.
When stored in an airtight container, these tartlets can last up to one week in the refrigerator.
Absolutely! These tartlets freeze well. Wrap them individually in plastic wrap and aluminum foil, then store them in a freezer-safe container for up to three months.
If pumpkin puree is unavailable, you can use butternut squash puree or sweet potato puree as a substitute. Ensure it is smooth and well-blended for the best texture.
Yes, chilling the tartlets allows the filling to set properly and ensures even baking during the second round.
Yes, you can substitute dates with brown sugar. Adjust the quantity to achieve your desired sweetness.
Recipe
VEGAN PUMPKIN TARTS
INGREDIENTS
SHORTCRUST PASTRY
- 240 g all-purpose flour, (2 cups)
- 45 g sugar, (3 ½ tbsp)
- 140 g coconut oil*, solid and cold , (10 tbsp)
- Pinch of salt
- 2-4 tablespoon ice water, added one at a time
FILLING
- 450 g pumpkin puree*
- 112 g pitted dates, (½ cup)
- 58 g plant-based milk, (¼ cup)
- 18 g cornstarch, (2 tbsp)
- 1 tablespoon coconut oil, (14 g)
- 2 teaspoon pumpkin spice or ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
INSTRUCTIONS
SHORTCRUST PASTRY
- Preheat the oven: Preheat your oven to 350°F (176°C).
- Mix dry ingredients: In a large bowl, combine the flour, sugar, and a pinch of salt.
- Add coconut oil: Add the cold coconut oil to the flour mixture. Use a pastry cutter or a fork to mix the oil into the flour until the mixture resembles a sandy texture. Alternatively, you can use a food processor to achieve this consistency.
- Add water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Roll out the dough: On a lightly floured surface, roll out the dough and press it into tartlet molds. Prick the base of the dough with a fork to prevent it from puffing up.
- Bake: Bake in the preheated oven for 21-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
FILLING
- Prepare the filling: Once the tartlets are ready and have cooled, blend all the filling ingredients until smooth.
- Fill the tartlets: Pour the filling into the cooled tartlet shells and place them on a baking sheet.
- Second baking: Bake at 350°F (176°C) for 35-40 minutes.
- Cool and refrigerate: Let the tartlets cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Store: Keep the tartlets in an airtight container in the refrigerator.
NOTES
- Coconut oil: Ensure you use coconut oil that is solid at room temperature. If it has melted due to heat, spread it on parchment paper or a silicone mat and freeze until solid before cutting it into small pieces.
- Pumpkin puree: I used homemade pumpkin puree. However, you can use canned pumpkin puree; just make sure it's pumpkin puree and not pumpkin pie filling.
- If you haven't already, make sure to refer to the "How to Make This Recipe" section above for a visual explanation of each step.
- Nutritional information was calculated considering that there are leftover dough pieces for the crust.
NUTRITION
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