Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pie Tarts


  • Author: The Fitchen
  • Prep Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 5 1x

Description

Easy, delicious, and adorable pumpkin pie tarts. A new spin on the traditional dessert.


Ingredients

Scale

Crust

  • 1/4 c. pecans
  • 1/2 c. cashews
  • 4 pitted medjool dates
  • 2 Tbsp. dried apricots
  • 1/2 tsp. cinnamon

Filling

  • 1 c. canned pumpkin
  • 1/4 of a medium avocado
  • 1/4 c. cashews
  • 2 Tbsp. coconut oil
  • 3 Tbsp. maple syrup
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. vanilla extract

Instructions

Crust

  1. Add 1/4 c. pecans and 1/2 c. cashews to food processor. Pulse until nuts are broken down.
  2. Add dates, apricots, and cinnamon. Pulse until well-combined.
  3. Lightly grease the tart forms. Divide crust equally between and press the mixture down into the forms. Place crusts into the refrigerator while making the filling.

Filling

  1. First, add 1/4 c. cashews to food processor and pulse until smooth.
  2. Add the remaining filling ingredients to the food processor and blend until well-combined.
  3. Spoon the filling into the tart cups. Cover and place in the freezer for 1-1.5 hours.

Nutrition

  • Serving Size: 5
  • Calories: 317
  • Sugar: 20g
  • Sodium: 8mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 5g