These vegan pumpkin tarts are easy to make and a silky smooth treat in a delicately spiced chai hazelnut crust.
Pumpkin pie is an American classic. It’s starting to get more popular here in the UK and tins of Libby’s pumpkin puree are becoming more and more common in the supermarkets. Rightly so. Rich, concentrated pumpkin puree is fantastic livened up with autumnal spices.
The traditional recipe calls for heavy ingredients like evaporated milk, but I thought I’d make mine healthier and vegan.
This protein-packed dessert is really quick to make in a high-speed blender, but you can also try it in a standard blender or food processor. You just have to whiz each part up and assemble. No baking, no cooking. If you don’t have time to refrigerate it to firm up slightly (takes about 30 minutes), you could just line the muffin cups with paper liners and eat them right away.
I spiced up the hazelnut crust with chai spices – cardamom, nutmeg, black pepper… It tastes warming next to the earthy, lightly-spiced custardy pumpkin filling. A healthier take on pumpkin pie with loads more flavour.
I’m really struggling to type this post. It was my birthday recently and in a crisis of advancing years I thought I’d get all girly and sort my nails out. Iphones and laptop keyboards are not made for the ladylike life. Please excuse any spelling errors or rogue letters littered about this recipe post.
- 250g (2 cups) raw unsalted hazelnuts
- 200g (2 cups) pitted dates
- ½ cup desiccated coconut
- 2 tablespoons coconut oil, melted
- 2 cardamom pods, ground in a pestle and mortar and shells discarded
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- pinch of freshly ground black pepper
- 1 x 425g (15oz) tin of canned pumpkin
- ½ cup brown sugar
- ⅓ cup coconut cream
- ¾ cup raw unsalted cashews
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of salt
- Blitz all ingredients in a food processor or high-speed blender until crumbly and sticks together when pressed. Press firmly into the cups of a tart tin or muffin tin. Chill in the fridge until ready to use.
- Blitz all pie filling ingredients in a high-speed blender until smooth (you can use a standard blender but it will take a little longer). Pour the filling into the tart crusts, chill in the fridge until ready to serve.
PIN FOR LATER!
Check out some of my other pumpkin recipes!