Pumpkin Pie Tartlets




  • 6 dates Soaked and pitted.
  • ¼ cup raw almonds
  • ¼ cup gluten-free rolled oats Substitute soaked cashews.
  • 2 Tbsp shredded coconut
  • 2 Tbsp virgin MCT coconut or almond oil Room temperature.
  • ½ tsp pure vanilla extract Substitute 3 drops vanilla creme liquid stevia.
  • ⅛ tsp Himalayan pink sea salt

Tartlet Filling

  • 1 cup pumpkin puree
  • ¼ cup unsweetened almond milk
  • ½ banana
  • ¾ cup Medjool dates Pitted.
  • 1 tsp pure vanilla extract Substitute 3 drops vanilla creme liquid stevia.
  • ⅛ tsp ground cloves
  • 1 tsp pumpkin pie spice

Optional Topping

  • ½ cup coconut cream


  • In a food processor or blender with a tamper, blend all crust ingredients, until mostly smooth. It will be slightly sticky.
  • in a cupcake pan, with paper liners, add about 1 ½ Tbsp of crust mixture to each cupcake liner. This recipe will make 4 to 5 cupcake sized pumpkin pie tartlets.
  • Set cupcake pan in the freezer.
  • In a medium bowl, Blend all filling ingredients.
  • Remove the crusts from the freezer and filling to each one.
  • Pop back in the freezer for 10 to 15 minutes.
  • As a fun option, you can top these with coconut cream from a can – Enjoy!


Notes from Chef Kimberly:

The most optimal amount of time to soak dates, cashews & almonds is overnight or for 4 hours- although not necessary for these to be AMAZING. What happens when you soak them, is that it makes it easier for your body to digest and will make them smoother and creamier.

There will also be left over filling- so you can either double the crust recipe or… OR! You can make pumpkin nice-cream.  I did actually do a very thorough taste test of this particular method – just add 2 additional bananas to the puree and freeze overnight, giving it a quick stir before you go to sleep.

Miraculously, there is no evidence of this as I did quite enjoy the nice-cream with a cup of coffee in the morning.

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