Vegan Pumpkin Tarts



Type of Recipe: Breakfast, Desserts


Type of Recipe: Breakfast, Desserts

Tiny pumpkin pies without dairy or eggs. Pecans are a delicious addition, but you can leave them out. Make in muffin tins for easy serving and a shorter bake time than a big pie.



  •  2 3/4 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup Whole Brown Sugar
  • 1/3 cup plain organic oat milk, such as Earth’s Own
  • 1 Tbsp organic vegetable oil
  • 2 1/2 Tbsp organic cornstarch
  • 2 tsp pumpkin pie spice (your own or see below)
  • Organic pecan halves

Pumpkin Pie Spice Mix:

This makes more than the 2 tsp you need. Keep leftovers in a jar for next time.

  • 2 1/2 tsp organic cinnamon
  • 1/2 tsp organic nutmeg
  • 1/2 tsp organic ginger powder


Use your favourite pastry recipe, or purchase pie dough.


  • 1 can Coconut Whipping Cream (Cha’s Organic)
  • 1 Tbsp Powdered organic sugar
  • 2 tsp vanilla
  • Chopped organic pecans
  • Salted caramel sauce


  1. On a floured surface, roll out pastry to 1/8″ thickness. Cut circles large enough to fill muffin tins.
  2. In a blender or food processor, blend all the filling ingredients except for pecans.
  3. Place 1-2 pecans in each tart shell.
  4. Add 1-2 Tbsp pumpkin filling (depending on size of muffin tins) to come to the top of the pastry without overflowing.
  5. Bake in preheated 400 oven for 30 minutes or until the crust is golden.
  6. Let cool on rack.


  1. Spoon coconut cream into bowl of electric mixer.
  2. Beat for 1 -2 minutes.
  3. Add 1 Tbsp powdered sugar and 2 tsp vanilla
  4. Add dollops to top of cooled tarts.
  5. Sprinkle chopped pecans on top.
  6. Drizzle with caramel sauce.

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