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.

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

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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


  1. Add crust ingredients to food processor and pulse until finely chopped. Press mixture firmly into a pie dish and freeze for 30 minutes.
  2. Stir together filling ingredients in a mixing bowl, remove crust from freezer, and spoon filling mixture on top of crust.
  3. 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.
  4. Refrigerate tart for at least an hour before slicing and serving.


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