How is the crust for this no-bake tart prepared?

The crust is made by pulsing almonds, dates, and ground flax in a food processor until finely chopped, then pressing the mixture firmly into a pie dish and freezing for 30 minutes.

What gives the pumpkin filling its creamy texture without baking?

The filling achieves its creamy texture from pumpkin puree, maple syrup, melted coconut oil, and chia seeds, which thicken as the tart chills.

Can I make my own pumpkin pie spice blend for this recipe?

Yes, if you don't have pumpkin pie spice, you can substitute a mixture of cinnamon, cardamom, allspice, and ginger.

How long does the No-Bake Pumpkin Pie Tart need to chill before serving?

The tart requires refrigeration for at least an hour before it is ready for slicing and serving to allow it to set properly.

What's the best way to make the candied nut topping for this tart?

To make the candied nut topping, heat coconut oil in a small saucepan, then add pecans, cashews, and maple syrup, cooking for 3-4 minutes while stirring often until caramelized.

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No-Bake Pumpkin Pie Tart With Candied Nut Topping
[Vegan]

Name: No-Bake Pumpkin Pie Tart With Candied Nut Topping [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: For the Crust:; 1 cup almonds; 1 1/4 cups dates; 1 tablespoon ground flax; For the Filling:; 1 1/4 cups pumpkin puree; 1/4 cup maple syrup; 1/2 cup melted coconut oil; 2 tablespoons chia seeds; 2 teaspoons pumpkin pie spice (or sub mixture of cinnamon, cardamom, allspice, and ginger); For the Candied Nuts:; 1/4 cup pecans; 1/4 cup cashews; 1 tablespoon coconut oil; 1 tablespoon maple syrup

SM By: Steph McKercher

Author Bio

Stephanie McKercher, MS RDN, is a Colorado-based integrative registered dietitian nutritionist and creator of the... Read More

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A slice of No-Bake Pumpkin Pie Tart with creamy pumpkin filling, almond-date crust, and candied pecan and cashew topping, on a white plate.

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Discover more recipes with these ingredients

No-Bake Pumpkin Pie Tart With Candied Nut Topping [Vegan]

Dairy Free

This pumpkin tart has all the makings of a rustic no-bake treat. Its creamy pumpkin filling is flavored with maple syrup and then topped with candied pecans and cashews, all on a nutty, flourless crust.

Ingredients You Need for No-Bake Pumpkin Pie Tart With Candied Nut Topping [Vegan]

For the Crust:

1 cup almonds
1 1/4 cups dates
1 tablespoon ground flax

For the Filling:

1 1/4 cups pumpkin puree
1/4 cup maple syrup
1/2 cup melted coconut oil
2 tablespoons chia seeds
2 teaspoons pumpkin pie spice (or sub mixture of cinnamon, cardamom, allspice, and ginger)

For the Candied Nuts:

1/4 cup pecans
1/4 cup cashews
1 tablespoon coconut oil
1 tablespoon maple syrup

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How to Prepare No-Bake Pumpkin Pie Tart With Candied Nut Topping [Vegan]

Add crust ingredients to food processor and pulse until finely chopped. Press mixture firmly into a pie dish and freeze for 30 minutes.
Stir together filling ingredients in a mixing bowl, remove crust from freezer, and spoon filling mixture on top of crust.
To prepare nuts, heat oil in small saucepan over medium heat, add the nuts and maple syrup, and cook for 3-4 minutes, stirring often. Remove from heat and sprinkle nuts on top of tart.
Refrigerate tart for at least an hour before slicing and serving.