Mini Pumpkin Tarts

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These vegan and paleo Mini Pumpkin Tarts are so yummy and easy, and they make an adorable Halloween or holiday treat!

Mini Pumpkin Tarts

It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!

Mini Pumpkin Tarts

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Mini Pumpkin Tarts

Mini Pumpkin Tarts

If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

These vegan and paleo Mini Pumpkin Tarts are so yummy and easy, and they make an adorable Halloween or holiday treat!
5 from 7 votes
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 tarts
Author: Jean Choi

Ingredients

Crust

Filling

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.

 


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10 thoughts on “Mini Pumpkin Tarts”

  3. Renee

    Oh gosh these are just perfect! I have so many little ones around at the holidays that these are just perfect for their little hands and by dessert time they are ready to be on the go and not at the table! THese are so fun!

    Reply ↓
  8. Monique

    Oh my goodness, yum yum! These look awesome and I LOVE that they are ready right out of the fridge. It’s getting warmer and warmer here in Australia but I still want to enjoy some pumpkin treat goodness 🙂

    Reply ↓
  9. Judy Purcell

    I often wish I could just have a small bit of dessert without having to share a slice of pie with someone else. I don’t mind sharing, but it’s so nice to have the choice of just a few bites. Great idea!

    Reply ↓

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