raw vegan pumpkin tart



Raw Vegan Pumpkin Tart Recipe

Kelsey Hergott |

By: Maddison Summer (@maddison.summer)

If there's one thing we all do it's indulging over the holidays... and that definitely includes Thanksgiving! Life is all about finding balance and being able to enjoy yourself while maintaining a healthy lifestyle but who says healthy food can't be indulgent. These raw vegan, refined sugar free pumpkin tarts are rich, flavorful and packed with whole food ingredients. We are sharing the recipe for all of your to enjoy this weekend!


The crust of these tarts are dried white mulberries which are naturally sweet in flavour and rich in antioxidants, softened dates which are another amazing natural sweetener high in antioxidants & pecans. The filling is an organic pumpkin puree base which is high in fibre, vitamin E and aids in muscle recovery along with coconut milk, coconut butter, various seasonings, dates and maple syrup.


For this recipe you will need a muffin tin, 12 muffin liners and a food processor/high speed blender!




2 c dried white mulberries

1 c of soft dates (place in boiling water ahead of time)

1/2 c pecans

Pumpkin Filling: 

2 c organic pumpkin puree

1 1/2 c softened dates (place in boiling water ahead of time)

1/4 c pure maple syrup

1/3 c coconut butter

1/4 c coconut milk

1 tsp cinnamon

1 tsp cardamom spice

1 tsp nutmeg


1. Blend crust ingredients in a food processor or high speed blender.

2. Using hands, roll dough into 1/2 tsp size balls and press into the bottom of a lined muffin tin. This will be the base of your tart. Use thumb to press a thumb print into the base creating a bowl like shape. Then place tray into the freezer to chill for approximately 20 minutes 

3. While tart crusts are chilling combine pumpkin filling ingredients into blender. Blend until smooth and set aside.

4. Once tart crusts have chilled, remove from freezer and top with pumpkin filling creating a thick layer. Place back into the freezer for an additional 20 minutes - Serve chilled!


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