We have over-indulged on this recipe for Mini Pumpkin Tarts about 6 times in the past three weeks. These adorable tarts are nutty, creamy and full of pumpkin happiness. Guess what? No wheat, dairy or processed sugars were used. Now, don’t click off yet, trust me this recipe for mini pumpkin tarts is really good.
Back in September, we decided to limit our intake of wheat, dairy, and processed sugars. The reasoning behind this decision was for a couple reasons, Lenny has high cholesterol as well as diabetes, as well my mother was just diagnosed with the latter. Really, we just felt we could do better with our diets. I mean, I love nothing more than eating cheese five times a week but does my hips and my heart really need it? For the past two and a half months, we have been pretty darn good by being really aware of what is going into our bodies (more so than before). The funny thing? Once you start, you really don’t miss it, and when you do finally have a nibble, crappy food just doesn’t do it for you. Anyhow … this recipe is made with love and heart-healthy good ingredients.
You may remember a vegan apple tart that we shared with you back in September, and you are thinking we are going vegan along with giving up some of the most delicious things in the world. Don’t worry, we aren’t. And this tart is not vegan, I did use an egg. Even though we are giving up the above mentioned or at least trying to cut back, we still crave a little something sweet and special. This tart fills that void. We love it so much!
Don’t forget to pass a bowl of Coconut Milk Maple Whipped Cream!
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- 1 cup gluten-free rolled oats
- 1/2 cup pecans
- 10 pitted dates
- 2 tablespoons coconut oil
- 3/4 cup pumpkin puree
- 1/4 cup coconut milk (light or full fat)
- 1/4 cup maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1 egg
- 1/2 teaspoon vanilla extract
Preheat the oven to 350.
Lightly oil the tart pan or rings. Place on a parchment lined baking sheet.
Place the oats, pecans, dates and coconut oil in the mixing bowl of your food processor. Process until finely chopped.
Evenly divide the oat/nut mixture between the tart pans or rings.
Bake for 8 minutes. Then remove to cool at room temperature.
Wipe out the bowl of the food processor.
Place the pumpkin puree, coconut milk, syrup, pumpkin pie spice, egg, and vanilla. Mix well.
Evenly divide between the baked tart shells.
Bake for 30 minutes at 350. The middles will be slightly jiggly but will firm up.
Cool to room temperature.
Lightly cover and let sit in the refrigerator overnight.