pumpkin pie tart

Pumpkin season is still upon us and it’s time to try a fresh take on an old classic…that right, pumpkin pie in mini form. These pumpkin pie tarts are surprisingly light and very bright, the flavors are pronounced and very fresh.

raw vegan pumpkin pie tart

Pumpkin Pie Tart

(makes about 6 tarts or 1 9′ pumpkin pie)

 

Crust:

1/4 C Raw Sunflower Seeds

1 3/4 C Pumpkin Seeds, dehydrated

1/2 t. Sea Salt

1 C Medjol Dates

 

Process the sunflower seeds into a fine powder.

Add the pumpkin seeds, and salt until a meal forms. Add the dates slowly and process until the mix comes together.

If using tart shells – *make sure to line the tart shells with plastic wrap first, this will help to pop them out later with ease.

Freeze shells while you are making the filling.

 

Filling:

1 Can of Organic Pumpkin

2 t Pumpkin Pie Spice

1 t Cinnamon

Handful Raw Cashews (thickens the filling up)

2 – 3 Medjol Date Paste (agave nectar and grade b maple syrup will also work, but                  the filling will be more loose)

 

To make date paste: process dates until they form a paste (yes, it’s that easy)

 

Blend pumpkin, spices, and cashews together. Add the date paste and blend until the mix is thicker.

For less sweet, only add 1 or 2 dates.

Pour the filling in the shells and refrigerate about 1 hour.

 

Garnish with shredded coconut & enjoy!

 

 

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