Ingredients

The following ingredients have 9 Servings
  • 1 cup walnuts
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil (, melted)
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 to 4 tablespoons almond milk
  • 1/4 cup coconut oil (, melted)
  • 3/4 cup Medjool dates (, pitted)
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice ((see notes))

Instruction

  • Line a standard muffin tin with 9 parchment cups, and set aside.
  • In a large food processor, combine the walnuts, maple syrup, coconut oil, and salt together. Pulse briefly, until the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 9 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
  • To prepare the filling, simply combine all of the ingredients in a blender, starting with just 2 tablespoons of almond milk, and blend until completely smooth. Add more almond milk, 1 tablespoon at a time, as needed, to make the filling blend smoothly. (If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.)
  • Remove the pan of crusts from the fridge, and spoon the batter evenly into the 9 cups. Smooth the tops, then place in the freezer to set completely, about 2 hours.
  • When the center of the filling is firm to the touch, the tarts are ready to serve! Remove the paper cups while the pumpkin tarts are still frozen. They will get softer as they come to room temperature, so be sure to serve them within 15-20 minutes of pulling them out of the freezer. Leftovers can be stored in an airtight container in the freezer for up to 3 months.