Very veganish

Mini Plant-Based Pumpkin Pie Tarts

Make these mini pumpkin tarts for vegan afternoon tea parties, baby showers, wedding showers or special family dinners.

Let’s get started!

We're making a low-fat, low-sugar plant-based pumpkin pie filling for this recipe. It makes 12 single serving mini tartlets.

Ingredients

Thaw mini pie crusts, then poke holes with a fork in all of them.

01

Blind bake the mini pie crusts first. Then, transfer to a rack and let cool completely.

02

Add all filling ingredients to blender or food processor

03

Blend or process until completely smooth, scraping down sides, as needed

04

Pour 1/4 cup of filling into each pre-baked tart shell. Bake until firm and set.

05

Let cool completely on a rack. 

06

Serve with dairy-free whipped cream and hot tea or coffee.

07

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