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If you’re craving something sweet and festive, these mini pumpkin tarts are the perfect fall treat! Made with simple ingredients and a creamy pumpkin filling, these bite-sized mini tarts come together easily and are totally irresistible. Plus, they’re gluten-free, paleo, and refined-sugar-free, making them a healthier option for indulging in the flavors of fall.
Why You’ll Love These Pumpkin Tarts
If you’re looking for a crowd-pleasing, healthier alternative to traditional pumpkin pie, this easy pumpkin tart recipe is the one for you. I love these little tarts because they’re like mini pumpkin pies that don’t need to be baked! They will be a hit at your next holiday gathering or whenever you’re craving a sweet fall dessert. The best way to enjoy pumpkin season!
- Naturally gluten-free and paleo, so everyone can enjoy them.
- Made with a creamy pumpkin filling that’s perfectly spiced.
- Easy to make with minimal prep time and no fuss.
- Perfect for a Thanksgiving dessert table or just a sweet fall snack!
These pumpkin tarts are not only delicious but also packed with nutrient-rich ingredients. The almond flour crust is rich in healthy fats and fiber, while the pumpkin filling is full of vitamins, antioxidants, and warm spices (just like my pumpkin banana bread and pumpkin spice matcha latte!).
Ingredient Notes
Here’s everything you need to make these delicious mini pumpkin pie tarts:
- Almond flour: For a gluten-free and nutty base that forms the perfect crust.
- Coconut oil: Adds healthy fats and a slight sweetness to the crust.
- Flaxseed meal: This acts as a binder in this recipe– like a “flax egg”.
- Pumpkin puree: The star of the show! Be sure to use pure pumpkin puree, not canned pumpkin pie filling. You can easily grab a can of pumpkin puree at your local store.
- Coconut butter: Coconut butter adds a rich, creamy texture and naturally sweet flavor
- Honey or pure maple syrup
- Pumpkin pie spice: The key to those warm, spicy fall flavors we all love.
- Ground cinnamon
- Ground cloves
- Vanilla extract: For an extra layer of depth and sweetness.
- Coconut flakes, for garnish
See the recipe card for exact ingredient amounts.
Step-by-Step Instructions
- Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
- Combine and mix all ingredients for the crust in a large bowl until it becomes a sticky dough.
- Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
- Heat a saucepan on the stovetop at the lowest setting.
- Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
- Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
- Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
- Place back in the fridge for at least 3 hours so the filling hardens and sets.
Recipe Tips
- Use mini tart pans or a muffin pan: This gives the tarts a perfectly bite-sized shape.
- Let the tarts set completely: Allow the filling to set fully before serving for the best texture.
- Store leftovers in an airtight container: These tarts can be stored in the fridge for up to a week. You can also freeze them for a make-ahead dessert!
Recipe FAQs
Yes! These mini pumpkin pie tarts can be made ahead and stored in an airtight container in the fridge for up to 3 days. They taste even better the next day as the flavors meld together.
Absolutely! You can use honey, pure maple syrup, or even agave syrup in this recipe.
Almond flour is ideal for a gluten-free, paleo-friendly crust, but if you prefer, you could try a combination of almond and coconut flour. Keep in mind that coconut flour absorbs more liquid, so you may need to adjust the amount of coconut oil.
As these are “no-bake” treats, I don’t recommend store-bought pie crust.
A dollop of whipped coconut cream or a sprinkle of cinnamon on top of these mini pies adds a lovely finishing touch. You can also serve them with a side of vanilla ice cream.
More Pumpkin Desserts
- Healthy Pumpkin Mug Cake
- Marbled Paleo Chocolate Pumpkin Bread
- Gluten Free Pumpkin Cookies
- Pumpkin Cream Cheese Muffins
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Mini Pumpkin Tarts Recipe
Ingredients
Crust
- 1/3 cup almond flour
- 1/3 cup flaxseed meal
- 3 tbsp coconut oil
- 1/8 tsp salt
Filling
- 1 cup pumpkin puree
- 1/3 cup coconut butter
- 3 tbsp honey, or maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp ground cloves
- Coconut flakes, for garnish
Instructions
- Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
- Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
- Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
- Heat a saucepan on the stovetop at the lowest setting.
- Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
- Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
- Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
- Place back in the fridge for at least 3 hours so the filling hardens and sets.
- Serve chilled.
- Store in the refrigerator for up to a week.
