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Healthy Pumpkin Tarts

There is a healthy way to eat pumpkin pie on Thanksgiving!
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12
Author Brewing Happiness


Crust Ingredients

  • 1 1/2 cup raw hazelnuts, soaked for 4-6 hours
  • 1 cup unsweetened shredded coconut
  • 6 pitted mejdool dates
  • 1/4 cup raisins
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Pumpkin Filling Ingredients

  • 15 ounces pumpkin puree
  • 10 pitted mejdool dates
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1 teaspoon salt


Crust Instructions

  1. Separate the ingredients for the crust into two batches.
  2. Put one of the batches in a blender or food processor, and blend.
  3. You will need to occasionally scrape down the sides and mix up the batter.
  4. Blend until the batter is sticky and nearly smooth.
  5. Then do the same thing with the next batch.
  6. Transfer both batches two a bowl when they are finished.
  7. Grease a muffin tin with coconut oil.
  8. Roll the crust batter into a golf ball sized ball.
  9. Flatten that ball into a flat circle.
  10. Put that into a muffin tin, and mold the batter to the edges of the tin.
  11. Do this for all 12 crusts.

Pumpkin Filling Instructions

  1. Blend all ingredients together until the dates are fully mixed into the batter.
  2. Pour the filling into the crusts.
  3. Put the pies into the fridge for 3-4 hours.

Recipe Notes

***OR use raw pecans (and don't soak them at all)