Dessert, Fall, Recipes

Vegan Pumpkin Pie Tarts


A delicious flaky crust filled with a creamy pumpkin custard, these Vegan Pumpkin Pie Tarts are the perfect fall treat.

We LOVE pumpkin pie so making a version that can fit in the palm of your hand was a no brainer. The super flaky pie crust uses vegan butter to create airy, crispy layers you could only dream of. The velvety smooth pumpkin filling creates the perfect bite with the perfect texture and balance of fall flavours.

Pumpkin pie is a classic for both of our families during the fall and winter seasons. Just the aroma that fills our home is nostalgic is so many ways. Bringing back memories of family dinners past and excitement for the future. While this isn’t a family recipe from either of our childhoods, it’s sure becoming a family favourite now!

Why you’ll love this recipe:

  • Super flaky crust with a buttery flavour.
  • Smooth and creamy pumpkin filling.
  • The ultimate warm and cozy feels.

Top tips for making Vegan Pumpkin Pie Tarts:

Overall this recipe is simple, but there are places that rely on some specific techniques. Make sure you’re reading the recipe carefully and read through our top tips for ensuring you have the best Vegan Pumpkin Pie Tarts you could wish for.

  • Take your time. To get the perfectly flaky crust and a creamy pumpkin filling it’s critical that you take your time and give each step the time it needs.
  • Don’t overwork the dough. With pie crust we want to avoid gluten forming and the key is to not overwork the dough. Mix until it just comes together and fold 2-3 times in order to create layers. You don’t need anything more than that.
  • Keep the dough chill. To work with pie dough and get those signature flaky layers you need to let the dough rest and keep it cold. Flaky layers are achieved will layers of cold butter that melt when they hit the heat of the oven and create pockets of air. If you think the dough is getting a little warm while you are working with it, pop it into the fridge for 10 minutes before working with it again.
  • Careful not to overbake. We’re not going to lie, overbaked pumpkin pie still tastes delicious but it’s best if it’s not overbaked. If you start seeing the filling pull away from the crust thats a clear sign that you’re overcooking the pie.

Ingredient Notes:

  • Vegan Butter – We like to use Becel Plant-Based Unsalted Sticks and recommend using the same if you want as close to a result to ours as you can.
  • All-Purpose Flour – We use No Name Unbleached All-Purpose Flour for nearly all of our recipes. We recommend sticking to all-purpose flour for the best results.
  • Pumpkin Puree – You can make your own or use store bought!
  • Coconut Cream – You specifically want coconut cream for this recipe, but if you can’t find it use coconut milk with the highest fat content.
  • Spices – Pumpkin pie spice is what gives it that signature flavour we all love. We use our own blend detailed in this recipe, but you can alternatively use a pre-made pumpkin pie spice blend.

Recipe FAQ:

My pie dough is too wet, what do I do?

If the dough is too wet and feels sticky, chill it thoroughly and add extra flour when rolling out until it’s no longer sticky. Be careful not to add too much flour which can make the dough dry.

My pie dough is too dry, what do I do?

If your pie dough crumbles when rolling it out, it’s probably dry. Just flick some cold water over the dough and knead it in — gently! — until the dough comes together. Set it back into the fridge to chill and when you go to roll it should be a better consistency.

Other vegan pumpkin recipes you’ll love:

How to make Vegan Pumpkin Pie Tarts:

Vegan Pumpkin Pie Tarts

A delicious flaky crust filled with a creamy pumpkin custard, these Vegan Pumpkin Pie Tarts are the perfect fall treat.
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Course: Dessert
Cuisine: American
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 12 tarts

Ingredients

Pie Dough:

  • 300 g (2½ cups) all purpose flour
  • 226 g (1 cup) vegan butter, cubed
  • 120 mL (½ cup) ice water
  • pinch salt

Pumpkin Pie Filling:

  • 400 g (1¾ cup) pumpkin puree
  • 240 mL (1 cup) coconut milk
  • 100 g (½ cup) brown sugar
  • 32 g (¼ cup) cornstarch
  • 60 mL (¼ cup) maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp cloves
  • pinch cardamom
  • 14 g (2 tbsp) ground flax seed
  • pinch salt

Instructions

Before you start: Put your butter in the fridge or freezer to ensure it’s as cold as possible. Do this with your ice water as well.

  • Add flour and salt to a bowl – mix. Add cubes of very cold butter and using your hands toss until all the butter cubes are evenly coated in flour. Squish each cube of butter between two fingers and toss in flour again. Gently rub the butter into the flour until the butter is about the size of walnut halves or leave as is for an extra flaky pie crust.
  • Create a well in the middle of the flour and pour in about half the cold water and toss until all the water is absorbed into the flour. One tbsp at a time, add more cold water to the bowl and mix until the dough comes together – you want to handle it as little as possible. You may need to add more or less water than stated as different flours hydrate at different percentages.
  • Divide the dough into quarters, form into a disk and wrap in plastic. Chill for at least 30 minutes. If making this recipe across a couple days this is a good place to stop.
  • Flour the work surface and roll chilled dough out to 1/8 “- 1/4″ thickness depending on how thin you want the shell. Using a 4.5” round cookie cutter, cut each rolled out dough disc into 3-4 circles.
  • Grease a muffin tin and gently press the circles into each muffin cup and crinkle the edges, it should be sticking out of the muffin cup. Repeat for remaining dough and chill the muffin tin while you prepare the filling.
  • Preheat oven to 425°F.
  • Combine pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, cardamom, ground flax seed, and a pinch of salt. Stir until smooth.
  • Pour the pumpkin mixture into the tart shells and bake until the crust is a deep brown and the filling appears set around the edges, but still slightly jiggly in the center – about 20 minutes. If the edges of the crust start to get too dark, cover with some tin foil.
  • Let the tarts cool completely before serving or storing in the fridge.

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