Pumpkin Pie Tarts & Coconut Cream

Pumpkin Pie Tarts & Coconut Cream

These mini Pumpkin Pie Tarts & Coconut Cream will be the loveliest and tastiest treat you serve at Thanksgiving.

They are also the perfect handheld two-bite dessert to satisfy your craving for pumpkin pie, but these are much better!

I hope you enjoy these!

Pumpkin Pie Tarts & Coconut Cream

Pumpkin Pie Tarts & Coconut Cream

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Course: Dairy-Free, Dessert, fall, Gluten-Free, Holiday Dessert, thanksgiving
Cuisine: American
Keyword: coconut cream, pumpkin
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 280kcal



  • Preheat the oven to 350 degrees F and line a muffin tray with parchment cups.
  • Add a large stainless mixing bowl and beaters (from a hand-mixer) to the freezer.
  • Pulse the almonds and cashews in a food processor.  Add the egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 of the sea salt until a crumbly dough forms.
  • Lay a piece of parchment paper on the counter. Place the dough onto the parchment and pat into a ball.
  • Place another sheet of parchment paper on top of the dough (this prevents the dough from sticking to the rolling pin).  Gently roll the dough to 2-3 mm thickness and cut using a (3.5-inch) cookie cutter.  Repeat until all the dough is used up.
  • Gently press each cut-out into a parchment cup to form the crust and set aside.
  • Prepare the 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 the pumpkin filling into each tart. 
  • Bake for 45 minutes and remove from oven.  Remove tarts from the muffin tray and allow to cool.  Serve warm or refrigerate at least 6 hours overnight for a firmer filling.

Preparing the Coconut Whipped Cream

  • Punch a hole (using a can opener) in the bottom of the canned coconut milk to allow the coconut water to drain.  Next, open the top of the can with a can opener and scoop the solidified coconut cream from the top into the pre-chilled large mixing bowl from the freezer. 
  • Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes.  Cover and place in the fridge until ready to use.  (Note:  It will not be as stiff as dairy-based whipped cream).
  • When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart.  Enjoy!


Recipe Notes/Suggestions:
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 minutes.  Allow to cool and/or refrigerate 6+ hours.  Slice into squares and top with coconut whipped cream when ready to serve.

Enjoy a couple of these pumpkin pie tarts with a cup of warm homemade pumpkin spice latte or warm coconut milk. #NoGuiltTreat 
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!


Nutrition Facts
Pumpkin Pie Tarts & Coconut Cream
Amount Per Serving (1 g)
Calories 280 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 16mg5%
Sodium 121mg5%
Potassium 319mg9%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 7200IU144%
Vitamin C 1.7mg2%
Calcium 70mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.