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Pumpkin Pie Tartlets

Name: Pumpkin Pie Tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 dates, soaked and pitted; ¼ cup raw almonds; ¼ cup gluten-free rolled oats*; 2 tsp shredded coconut; 2 tbsp vrgin MCT coconut or almond oil, room temperature; ½ tsp pur vanilla extract**; Himalayan pink salt, a pinch; 1 cup pumpkin puree; ¼ cup unsweetened almond milk; ½ banana; ¾ cup Medjool dates, pitted; 1 tsp pure vanilla extract (for topping); a pinch ground cloves; 1 tsp pumpkin spice; ½ cup coconut cream, optional for topping

While a classic pumpkin pie is always a crowd-pleaser, there's something irresistible about personal-sized treats. Enter the pumpkin pie tartlet, an adorable and mouth-watering dessert. These petite pies boast all of the rich pumpkin flavor you crave, paired perfectly with a buttery crust. Whether you're hosting a holiday gathering or just looking for a cozy night in, these sweet treats are sure to be a hit. Whether you're hosting a holiday gathering or just looking for a cozy night in, these sweet treats are sure to be a hit.

Pumpkin Pie Tartlets

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

6 dates, soaked and pitted
¼ cup raw almonds
¼ cup gluten-free rolled oats*
2 tsp shredded coconut
2 tbsp vrgin MCT coconut or almond oil, room temperature
½ tsp pur vanilla extract**
Himalayan pink salt, a pinch
1 cup pumpkin puree
¼ cup unsweetened almond milk
½ banana
¾ cup Medjool dates, pitted
1 tsp pure vanilla extract (for topping)
a pinch ground cloves
1 tsp pumpkin spice
½ cup coconut cream, optional for topping

Directions

In a food processor or blender with a tamper, blend all crust ingredients, dates, raw almonds, rolled oats, shredded coconut, virgin MCT coconut, vanilla extract and Himalayan pink sea salt, until mostly smooth. It will be slightly sticky
In a cupcake pan, with paper liners, add about 1 ½ Tbsp of crust mixture to each cupcake liner. This recipe will make 4 to 5 cupcake sized pumpkin pie tartlets. Set cupcake pan in the freezer
In a medium bowl, Blend all filling ingredients, pumpkin puree, unsweetened almond milk. banana, Medjool dates, pure vanilla extract, ground cloves and pumpkin pie spice
Remove the crusts from the freezer and filling to each one. Pop back in the freezer for 10 to 15 minutes
As a fun option, you can top these with coconut cream from a can. Enjoy!