These vegan pumpkin tarts are easy to make and a silky smooth treat in a delicately spiced chai hazelnut crust.
vegan pumpkin tarts
Pumpkin pie is an American classic. It's starting to get more popular here and tins of Libby's pumpkin puree are becoming more and more common in the supermarkets.
Rightly so.
Rich, concentrated pumpkin puree is fantastic livened up with autumnal spices.
In these vegan tarts, pumpkin makes a delicious filling to a simple nut-based crust filled with warming chai spices.
These tarts are super quick and easy to make and taste divine!
lightening up pumpkin pie
The traditional pumpkin pie recipe calls for heavy ingredients like evaporated milk, but I thought I'd make mine healthier and vegan.
This protein-packed dessert is really quick to make in a high-speed blender, but you can also try it in a standard blender or food processor.
You just have to whiz each part up and assemble.
No baking, no cooking.
If you don't have time to refrigerate it to firm up slightly (takes about 30 minutes), you could just line the muffin cups with paper liners and eat them right away.
I spiced up the hazelnut crust with chai spices - cardamom, nutmeg, black pepper...
It tastes warming next to the earthy, lightly-spiced custardy pumpkin filling.
A healthier take on pumpkin pie with loads more flavour.
pumpkin recipes
Looking for more tasty pumpkin recipes? Try these!
Baked Pumpkin Donuts
Gingerbread Pumpkin Cupcakes
Vegan Pumpkin Cake with Ginger Frosting
Winter Spiced Pumpkin Cocktail
get the pumpkin tarts with chai hazelnut crust recipe
Did you make this pumpkin tart recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
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📖 Recipe
Pumpkin Tarts with Chai Hazelnut Crust (vegan)
Ingredients
For the crust
- 2 cups (250g) raw unsalted hazelnuts
- 2 cups (200g) pitted dates
- ½ cup shredded coconut
- 2 tablespoons coconut oil melted
- 2 cardamom pods ground in a pestle and mortar and shells discarded
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- pinch of freshly ground black pepper
For the filling
- 1 x 425g / 15oz canned pumpkin pumpkin puree, not pre-sugared pie filling
- ½ cup brown sugar
- ⅓ cup coconut cream
- ¾ cup raw unsalted cashews
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of salt
Instructions
For the crust
- Blitz all ingredients in a food processor or high-speed blender until crumbly and sticks together when pressed. Press firmly into the cups of a tart tin or muffin tin. Chill in the fridge until ready to use.
For the filling:
- Blitz all pie filling ingredients in a high-speed blender until smooth (you can use a standard blender but it will take a little longer). Pour the filling into the tart crusts, chill in the fridge until ready to serve.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sally
These were fantastic - loved the crust.
Margot @ Coffee & Vanilla
I'm going to mention this in our newsletter, Halloween edition 😉
Sara
These are so cute, I could see them for entertaining!
CalifornianMumLondon (@CalifornianMum)
Ooh, that looks delicious. I recently tried making pumpkin cake for my kids as they don't like pumpkin pie. Pumpkin is so nice in sweet treats.
Kate Hackworthy
Pumpkin is an amazing base for sweet treats. Far more versatile than just pumpkin pie, isn't it?!
Cherished By Me
That crust looks amazing, my mouth is watering. Will definitely be using it, thanks very much
Kate Hackworthy
I hope you enjoy it!
Margot C&V (@coffeenvanilla)
Those tarts look so good and they are gluten-free as well, love this recipe! 🙂
Kate Hackworthy
Thanks Margot. They were super-yummy.
Fiver Feeds
Wow, this looks so yummy! How much time you need to make these? Thanks!
Kate Hackworthy
THese are sooo fast to make. Whiz and just leave to chill.
Stuart
So cute, and delicious looking too!
Kate Hackworthy
THanks Stuart. Little adorable treats rock.
kellie anderson
I LOVE this recipe, Kate. The chai spicing really makes it. As an ex-pat American I grew up quietly hating pumpkin pie (shock horror!) but now I am kind of nostalgic for it, and was chuffed to start seeing the familiar Libby's cans in the stores over the past couple of years. I usually have a tin or two kicking around waiting for inspiration. Lately I have been making maple and pumpkin muffins for my nutrition classes but I must try this next time. Thanks for sharing. Lovely photos too.
Kate Hackworthy
Thanks Kellie. Maple and pumpkin muffins sound soooooo good!
Kirsty @ Ever So Sweet
The pie crust sounds particularly delicious! Must give it a try!
Kate Hackworthy
Thanks Kirsty. So many lovely comments about that crust!
tamingtwins
This crust has left me dribbling a bit. Spices? Nuts? Dates? Coconut? All the good stuff. This looks beautiful. There's something so striking about that bright orange of pumpkin isn't there? Thanks for sharing 🙂
Kate Hackworthy
THanks so much. The crust was pretty lush 🙂
Elizabeth
ooooh yum! I'm a big fan of pumpkin pie (although I hated it as a child). Loving the sound of your crust too - all of it.. just yum!
Kate Hackworthy
Aw, thanks Elizabeth. The crust was definitely yum 🙂