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.
These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.
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.
Butternut squash! It's more sweet and dense than sugar pumpkins and tastes more bright and fresh than canned. It takes just a few minutes of active time to make and you can use it in your favorite pumpkin recipes, from gluten-free pumpkin pie to creamy pumpkin pudding to super moist gluten-free pumpkin bread!
Don't use pumpkin pie filling in place of pumpkin purée.
Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!
Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.
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).
Because pumpkin pie fillings are a custard, made with a lot of eggs, bakers have to be mindful of not overbaking the pie. Eggs, when cooked, thicken and set the custard, but when overcooked the egg proteins will tighten up quickly and create cracks.
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.
Sure, it's still edible (heck, probably still delicious), but it doesn't have the smooth and seamless top you were hoping for. And when you're the one in charge of bringing pumpkin pie to the family's holiday dinner, the last thing you want is to present them with a cracked pumpkin pie.
You're probably not adding enough water. The dough needs to be moist enough to roll out without cracking. Flour will absorb different amounts of water, depending on the humidity in the air and the age of the flour. So try adding a little more water the next time you make the dough.
Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.
Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.
This winter squash is not only comparable in texture, color, and taste to pumpkin, but it also boasts a host of health benefits. With a low glycemic index, butternut squash can help regulate blood pressure and prevent weight gain.
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Kumara (sweet potato - but not everything called sweet potato is kumara) has a similar taste and texture to pumpkin. Not quite as soft and a bit less sweet. You may use carrot purée in place of pumpkin purée when making cakes,specially that of orange carrots,although the red ones will be okay too.
If the pumpkin in your recipe takes the place of fat, rather than serving as flavor, try replacing it with apple sauce, apple butter or yogurt. The flavor will change, but these substitutes can provide moisture, just as pumpkin does.
First and foremost: what is pumpkin puree? Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.
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