Vegan Pumpkin Pie Tarts Recipe | Easy Fall Baking

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.

Equipment Needed

Spice Level:

Dietary