No-Bake Pumpkin Tarts

No-Bake Pumpkin Tarts

It’s November ~ Thanksgiving season ~ and I’m still cooking a lot with pumpkin.  Last week I found these No-Bake Pumpkin Tarts and they are undoubtedly one of the tastiest desserts I’ve ever made.  The crust is grain-free and the filling is naturally sweetened with Medjool dates.   I love Medjool dates because they are naturally sweet, high in fiber, high in vitamins and minerals, and are protein and amino acid rich.  So combining them with pumpkin for the filling makes these tarts nutritious as well as delicious.

If you love pumpkin pie but don’t want to eat refined sugar and flour give these tarts a try.  It’s hard to tell that it’s not the “real deal.”  When serving, top with a dollop of unsweetened whipped cream {or sweetened with just a bit of pure maple syrup when whipping} to give it a finished and elegant dessert look.  Megan at Detoxinista says this could also be made as a pie, which I might try sometime.  There are two things I liked about making them as tarts, though.  1} The size is perfect for one serving.   2} I kept them in the freezer and we could just pull out one or two when we were ready to eat them.  And by the way, we liked eating them frozen better than out of the refrigerator. They don’t freeze completely solid, just enough to make them really firm and cold and so it’s almost like an ice cream treat.  {In fact, I’m just noticing I can actually see the little ice crystals on the tart in the photo above.  Oops. Oh well.}

No-Bake Pumpkin Tarts

Yield: 8 tarts

No-Bake Pumpkin Tarts


    For the Crust:
  • 1 cup walnuts ~ I used pecans
  • 1/4 cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon salt
  • For the Filling:
  • 1 cup pumpkin puree
  • 1/4 cup milk ~ raw, almond, or any other
  • 1/4 cup coconut oil, melted
  • 3/4 cup Medjool dates, pitted {about 10 or 11}
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


  1. Line a standard muffin tin with 8 paper cups, set aside.
  2. For the Crust:
  3. Pulse the nuts and shredded coconut in a small food processor until ground into a fine meal. {Be careful not to over-process or you'll wind up with nut butter instead!}
  4. Add the maple syrup, coconut oil, and salt and process again until just mixed and the dough sticks together when pinched between your fingers.
  5. Scoop the dough by heaping tablespoons into the 8 paper cups and use your fingers to press down and form a crust for each cup.
  6. Place the pan in the refrigerator to set while you prepare the filling.
  7. For the Filling:
  8. Combine all of the ingredients in a blender {or small food processor} and blend until the mixture is completely smooth and creamy.
  9. Making the Tarts:
  10. Remove the pan of crusts from the refrigerator and pour the batter evenly into the 8 cups.
  11. Smooth the top, then return to the refrigerator to set completely, about 4-6 hours. {Or freeze like I did.}
  12. When the center of the filling is firm to the touch, the tarts are ready to serve.
  13. Top with a dollop of whipped cream, if desired.


If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.

Recipe source: Detoxinista, slightly modified


{Click here to see where I link up.}

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7 Responses to No-Bake Pumpkin Tarts

  1. Jennifer November 8, 2013 at 4:18 pm #

    I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up if you haven’t already. Who knows. You may just get highlighted!

    The party goes on ALL weekend.

    Jennifer @ The Jenny Evolution

  2. Leilani November 11, 2013 at 10:11 am #

    Well whaddya know? I’ve been craving just the pumpkin part of pumpkin pie lately and I LOOOOVVVVEEEEE Medjool dates. Forget chocolate. Those things hit the spot like nothing else. Mmm…I want some now. Will share this with my celiac friends!

    • Lori November 11, 2013 at 10:23 am #

      Give these a try and let me know what you think, Leilani. Since you’re a fellow foodie I value your thoughts and tastes. 🙂

  3. Kim November 14, 2013 at 10:03 am #

    Oh my!!! Finally a dessert just for me!!! I can’t wait to try these. I have a ton of dates in my fridge just waiting to be used. Thanks!

    • Lori November 14, 2013 at 4:18 pm #

      Yes, Kim. Just for you!!! 🙂

  4. Winnie November 19, 2013 at 2:09 pm #

    It’s a very delicious looking tart and quite unique !!
    I like the special crust 🙂

    • Lori November 19, 2013 at 9:02 pm #

      I like that crust, too. I’m having a craving for it again so I think I’ll make some tomorrow.

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