Raw Pumpkin Pie Tarts Recipe {vegan, gluten-free} (2024)
By Amanda Le
Thanksgiving is quickly approaching! This also means pie season is about to officially kick-off. Pumpkin pie is a staple dessert for the holidays around here and as well as a crowd favorite. It’s probably one of the healthier pies (maybe?) but there’s still tons of room for improvement so that’s why I decided to create my own version of this traditional dessert. There’s absolutely no need for baking to be involved, let alone eggs or condensed milk.
The best thing about this pie is that the crust is really hard to mess up. You’d have to really try. I’m pointing out this awesome fact because that’s the part of pie making that seems to really get people flustered. This raw crust is not only extremely delicious with an amazing texture, but it’s also ten times better for you. So pass up on the stressful holiday baking and create something that’s enjoyable to make.
I chose to make pie tarts with a muffin pan instead of creating a full pie to even out the pie to crust ratio and well, they are way cuter this way! Don’t you agree? Using a muffin pan creates the perfect portion and helps avoid the awkward pie fails when cutting up slices. You know what I’m talking about. Pies are always falling apart once it’s time to cut and serve. You can’t go wrong with the presentation here.
I also ditched the refined sugar and sweetened this pie up with delicious fresh dates. I went with khadrawy dates for the pie crust and zahidi dates in the pie filling but as long as you use soft dates, any variety will work out perfectly. I used a small amount of nuts compared to most typical raw desserts to keep the fats low in this dessert, making it a guilt free treat. Mulberries also add awesome texture to the pie crust. The combination of just 3 simple ingredients creates a delicious crust that compliments the creamy rich pie filling that will make you think was sinful. This is definitely not the case.
By simplifying the ingredients used in this filling I increased the nutritional value by taking out all of the processed junk and replaced it all with healthy whole foods. It’s win win all around! The decadent filling is created with pumpkin puree, dates, coconut butter, almond milk and spices. Make sure you use coconut butter and not coconut oil!
Pumpkin puree can be a tricky ingredient when it comes to eating fully raw. However, it’s very possible to create raw pumpkin puree with a little patience. All you need to do is peel, de-seed and chop up your sugar pumpkin into small cubes. Place your chopped pumpkin in a food processor to break down the pieces further then throw the processed pumpkin chunks into a high-speed blender. Blend until you have a very creamy smooth uniform puree.
If you’re short on time or just like to simplify things use canned pumpkin puree. As long as it’s organic, non-GMO and BPA-free canned pumpkin puree. I often use canned pumpkin puree in other desserts and sauces since I usually don’t need too much or pumpkins are not available year round.
If you want to bring something unique to the table this Thanksgiving then impress your friends and family with this homemade raw pumpkin pie. Raw desserts are a great was to introduce others to a raw food diet. Spread the health this holiday season and make these delicious pumpkin pie tarts!
Blend all crust ingredients in a food processor until you have a thick, uniform crust texture.
Scoop dough out and mold to parchment lined muffin pan creating a bowl shape.
Place crust in the freezer while you prepare the filling.
Blend all filling ingredients in a high speed blender or food processor until you have a creamy uniform consistency.
Remove muffin pan from the freezer and scoop filling into your crust.
Place pumpkin pie tarts in the freezer for at least 2 hours.
Take the tarts out of the freezer 20-30 minutes before serving.
Notes
Place coconut butter jar in a bowl of warm (not hot) water for 5 minutes to soften it up. If dates are not soft, soak them in warm water for at least an hour ahead of time. If crust is too sticky to manage, wet your fingers to help shape the tarts into the muffin pans. If you or your guests prefer a warm pie, simply place the frozen pumpkin pie tarts in a preheated oven (350 F) for 30 minutes. Carefully remove tarts from the oven and serve.
Pumpkin puree from a can: Make sure you don't buy pumpkin pie filling. Sweet potato: Adds additional flavor and texture. Pumpkin pie spice: (I use my homemade pumpkin pie spice recipe for the absolute best flavor!) Cinnamon: For extra depth of flavor.
The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.
Whisk together the dry ingredients: plain all-purpose flour, sugar and salt. and use your fingertips to work it into the dry ingredients until you get a mixture resembling breadcrumbs. Add the frozen, sliced vegan butter.
Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.
Is Pumpkin Puree the Same as Pure Pumpkin? Yes, canned pumpkin can be labeled as 100% pure pumpkin or just as pumpkin puree. They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time.
It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend. The pumpkin was so sweet tasting that I was able to reduce the sugar in the recipe by one third.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
Two possible problems here: First, it could be that you aren't processing your pumpkin filling sufficiently. I recommend spinning it in a food processor until it's completely smooth, or even using a standing blender with a plunger for more blending power (just make sure it doesn't overheat while blending).
For better pumpkin pie, refrigerate the filling overnight
To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.
But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.
If the center of the pie registers below 175°F, then stick it back into the oven and check on it every 5-10 minutes until baked through. If the custard in the center isn't done yet but the crust is starting to get crispy, you can protect it using a pie shield while it finishes baking.
Overview. Cooked and puréed pumpkin flesh is mixed with eggs, evaporated milk, sugar, and spices. The pie is then baked in a pie shell and sometimes topped with whipped cream.
At Your Pie, we've made a commitment to ensure everyone can enjoy great-tasting pizza. That's why all of our locations offer Gluten-Free dough, Vegan (Non-Dairy) Cheese, and Non-Dairy Sorbet.
Place milk, coconut, eggs, butter, sugar, flour, and vanilla in a blender; blend until well mixed. Pour into prepared pie plate. Sprinkle nutmeg on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Veganizing a Pumpkin Spice Latte is much trickier than you'd expect. The pumpkin spice syrup used in these beverages, whether hot or iced, is made with skim milk, alongside sugar, pumpkin purée, and other flavoring agents.
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