Happy Friday Friends!!!
we are so excited that it is finally Friday. for a few reasons.
one being that it is almost Thanksgiving time, which means spending time with our family. and two, we have an amazing recipe to share today with you that is going to be a must make Thanksgiving recipe for us. we hope you all enjoy it as much as we did!
when thinking of recreating a pumpkin pie recipe we browsed through some of our older post that we shared pumpkin pie recipes like our baked vegan pumpkin pie, layered cranberry pumpkin mini kremcakes, and our pumpkin mousse.
with so many ideas running through our heads we finally decided on a recipe to make. and it turned out amazing!
creating the crust we took our raw mallomar cookie recipe and tweaked the recipe some. one being that we wanted the crust to be chocolate. we have been enjoying mixing chocolate and pumpkin together. for the filling we used our beloved irish moss paste to make it creamy yet with no nuts. plus why not have a healthy pumpkin pie recipe that is filled with vitamins and minerals! and we wanted a dessert that made us feel great eating. no food coma after enjoying these pumpkin pie tarts.
this recipe is mostly raw. we used canned pumpkin instead of using raw pureed pumpkin. we did this because we had canned pumpkin to use up before heading out of town. this recipe can be made with raw pureed pumpkin if that is what you would like to do.
also instead of the irish moss paste you can use coconut butter and omit the coconut oil. these unbaked mostly raw gluten free mini pumpkin pie tarts are so easy to make too!
the filling is a perfect light creamy texture with pumpkin pie spice shining through. and the crust is not overly sweet nor chocolate. to us it was just the right amount of chocolate flavor.
with so many great pumpkin pie recipes out there we wanted to recreate one this year using some of our favorite ingredients. and we wanted it to be easy to make, low in sugar, and simple. this is one of the main reasons why we created this recipe. both of us are going to be celebrating the holiday separately and wanted a recipe that both of us could whip up quickly.
pure2raw recipe: Unbaked Mini Pumpkin Pie Tarts with Chocolate Crust
prep-time: 5 -10 minutes
tools needed: blender, food processor, mini tart shells (or any pie shell would work too)
makes 2 mini tarts
- 1/2 cup coconut flakes
- 1/2 cup sesame seeds flour ( from grinding whole sesames into flour in blender)
- 3 tablespoons cacao powder (cocoa powder)
- 1 tablespoons coconut oil
- 1 tablespoons vanilla
- 1 tablespoon yacon syrup (or maple syrup, honey, or agave)
- 2 tablespoons coconut sugar ( or any sugar of choice)
- 1 tablespoon flax meal
Pumpkin pie filling-
- 1 cup canned or fresh pumpkin puree
- 1/4 cup irish moss paste (or cashews or any nut)
- 2 tablespoons coconut oil
- 1/4 teaspoons liquid stevia (may do 1-2 tablespoon of maple syrup)
- 1 teaspoon pumpkin pie spice
- splash of vanilla
to make crust- place all crust ingredients into a food processor (or it can be done in a blender too). pulse till it sticks together. crust batter should be soft, slightly sticky, but easy to work with.
place crust batter into tart shells and press into pan. our crust filled 2 mini tart shells, you may do it in one big pie shell or tart pan. once tart shells are filled set aside to start making your filling.
to make filling: grab your pumpkin puree, irish moss paste (or cashews), coconut oil, sweetener of choice, vanilla and pumpkin pie spice and place into blender. blend till smooth and creamy. pour pumpkin pie filling into your tart shells.
set tarts in fridge for a few about 3-4 hours to set. remove from fridge and take pumpkin pie tarts out of their tart shell.
enjoy at room temperature or cold. adding some whip cream of choice is a nice idea to do as well to jazz up this yummy pumpkin pie.
for more substitution ideas:
- for the crust can be all nut flour based instead of coconut and sesame seeds, we just love the flavor combo from those two together. a total of 1 cup of ‘flour’ of choice.
- for the irish moss paste you can use cashews or almonds. you could even use coconut butter and omit the coconut oil and replace the coconut oil with a nut milk.
- if you do not have coconut butter nor irish moss nor cashews, we suggest doing 1/4 cup coconut oil total
- for the sweeteners you can use any liquid sweetener of choice.
press crust into pie tart shells
devour! well that is what we did.
now those pumpkin pie tarts scream Thanksgiving…what do you think?
we were not really planning on creating a raw pumpkin pie necessarily we just were looking for an easy pie recipe that was filled with ingredients that we love. this recipe is easy to make and is perfect for those looking for a nice healthy alternative to traditional pumpkin pie recipes. plus we like our pumpkin pies cold, so it made sense for us to make an unbaked version.
go now and make these easy unbaked pumpkin pie tarts for yourself this holiday season. we promise you will be glad you did!
Twins Question: What are you looking forward to making for Thanksgiving dinner? any new recipes you are trying out? do you like your pumpkin pie cold or warm?
till next time,