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The Fitchen

Pumpkin Pie Tarts

Easy, delicious, and adorable pumpkin pie tarts. A new spin on the traditional dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 5
Course: Dessert
Cuisine: American
Calories: 317
Ingredients Method

Ingredients
  

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

Method
 

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.