Pumpkin Pie Tarts with Coconut Whipped Cream

Pumpkin Pie Tarts

By Dr. Jessica Cardona, H.BSc, ND

For the sweet tooth lovers....
This recipe is vegan, grain-free, gluten & dairy-free. It's also high in Vitamin A, low in carbohydrates &  sugar. Tag me on instagram if you try it! @kleinburg_naturopath
Warm wishes this Holiday season,
Dr. Jessica Cardona ND


INGREDIENTS:

1 cup Almonds
1 cup Cashews
1 Egg
1/4 cup Coconut Oil (melted and divided)
1/3 cup Maple Syrup (divided)
1 tsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Sea Salt
2 1/4 cups Pureed Pumpkin
1/3 cup Unsweetened Almond Milk
2 1/2 tbsps Arrowroot Powder
2 tsps Pumpkin Pie Spice
1 1/2 cups Canned Coconut Milk (full fat, refrigerated overnight)


DIRECTIONS:

  1. Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the
    coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea
    salt until a crumbly dough forms.

  2. Preheat oven to 350ºF (177ºC) and line a muffin tray with parchment cups.

  3. Lay a piece of parchment paper on the counter. Place your dough onto the
    parchment and pat into a ball.

  4. Place another sheet of parchment on top of the dough (this prevents the dough
    from sticking to the rolling pin). Gently roll the dough to 2 to 3 mm thickness
    and cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up.

  5. Gently press each cut-out into a parchment cup to form the crust. Set aside.

  6. Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5
    of maple syrup, almond milk, the remaining 1/4 of melted coconut oil,
    arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt.
    Spoon pumpkin filling into each tart.

  7. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or
    refrigerate at least 6 hours or overnight for a firmer filling.

  8. In the meantime, make the coconut whipped cream. Scrape the coconut cream
    from the top of the can into a large mixing bowl. The cream should have
    separated from the coconut juice after being refrigerated.

  9. Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes.
    Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped
    cream.)

  10. When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!


NOTES:

No Arrowroot Powder: Use tapioca flour instead.
Homemade Pumpkin Pie Spice: Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container.
Pumpkin Pie Squares: Press dough evenly into a parchment-lined rectangular baking dish. Spread pumpkin filling evenly across the crust. Bake for 45 min. Let cool and/or refrigerate 6+ hours. Slice into squares and top with coconut whipped cream when ready to serve.