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Home » Recipes » Vegan

Pumpkin Tarts with Chai Hazelnut Crust (vegan)

Published: Nov 24, 2014 · Modified: Apr 22, 2020 by Kate Hackworthy · 21 Comments

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These vegan pumpkin tarts are easy to make and a silky smooth treat in a delicately spiced chai hazelnut crust.
Tarts on a wooden table on a tea towel.

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 Tarts with Chai Hazelnut Crust on a white napkin

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

 

A table with mini tarts and a newspaper.

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)

Pumpkin Tarts with Chai Hazelnut Crust (vegan)

Kate Hackworthy | Veggie Desserts
These vegan pumpkin tarts are easy to make and a silky smooth treat in a delicately spiced chai hazelnut crust. Quick and delicious.
5 from 4 votes
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Prep Time 20 minutes mins
Cook Time 0 minutes mins
chilling time 2 hours hrs
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 406 kcal

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

Calories: 406kcalCarbohydrates: 43gProtein: 7gFat: 26gSaturated Fat: 8gSodium: 17mgPotassium: 480mgFiber: 6gSugar: 33gVitamin A: 16IUVitamin C: 2mgCalcium: 55mgIron: 2mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Reader Interactions

Comments

    5 from 4 votes

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    Recipe Rating




  1. Sally

    November 05, 2019 at 1:56 pm

    5 stars
    These were fantastic - loved the crust.

    Reply
  2. Margot @ Coffee & Vanilla

    October 10, 2015 at 12:17 pm

    I'm going to mention this in our newsletter, Halloween edition 😉

    Reply
  3. Sara

    September 14, 2015 at 5:17 am

    These are so cute, I could see them for entertaining!

    Reply
  4. CalifornianMumLondon (@CalifornianMum)

    February 04, 2015 at 2:53 pm

    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.

    Reply
    • Kate Hackworthy

      February 06, 2015 at 10:27 pm

      Pumpkin is an amazing base for sweet treats. Far more versatile than just pumpkin pie, isn't it?!

      Reply
  5. Cherished By Me

    February 03, 2015 at 1:14 pm

    That crust looks amazing, my mouth is watering. Will definitely be using it, thanks very much

    Reply
    • Kate Hackworthy

      February 06, 2015 at 10:26 pm

      I hope you enjoy it!

      Reply
  6. Margot C&V (@coffeenvanilla)

    February 03, 2015 at 12:42 pm

    Those tarts look so good and they are gluten-free as well, love this recipe! 🙂

    Reply
    • Kate Hackworthy

      February 06, 2015 at 10:26 pm

      Thanks Margot. They were super-yummy.

      Reply
  7. Fiver Feeds

    November 30, 2014 at 9:15 am

    Wow, this looks so yummy! How much time you need to make these? Thanks!

    Reply
    • Kate Hackworthy

      February 06, 2015 at 10:26 pm

      THese are sooo fast to make. Whiz and just leave to chill.

      Reply
  8. Stuart

    November 27, 2014 at 6:42 pm

    So cute, and delicious looking too!

    Reply
    • Kate Hackworthy

      February 06, 2015 at 10:25 pm

      THanks Stuart. Little adorable treats rock.

      Reply
  9. kellie anderson

    November 27, 2014 at 1:19 pm

    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.

    Reply
    • Kate Hackworthy

      February 06, 2015 at 10:25 pm

      Thanks Kellie. Maple and pumpkin muffins sound soooooo good!

      Reply
  10. Kirsty @ Ever So Sweet

    November 24, 2014 at 11:01 pm

    The pie crust sounds particularly delicious! Must give it a try!

    Reply
    • Kate Hackworthy

      November 26, 2014 at 9:45 pm

      Thanks Kirsty. So many lovely comments about that crust!

      Reply
  11. tamingtwins

    November 24, 2014 at 9:43 pm

    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 🙂

    Reply
    • Kate Hackworthy

      November 26, 2014 at 9:44 pm

      THanks so much. The crust was pretty lush 🙂

      Reply
  12. Elizabeth

    November 24, 2014 at 8:53 pm

    5 stars
    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!

    Reply
    • Kate Hackworthy

      November 26, 2014 at 9:44 pm

      Aw, thanks Elizabeth. The crust was definitely yum 🙂

      Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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