Upgraded Pumpkin Pie Tarts with Coconut Whipped Cream
This pumpkin pie tart recipe is a great way to enjoy a dairy-free, grain-free sweet treat for Thanksgiving.
1 cup Almonds
1 cup Cashews
1/4 cup Coconut Oil (melted and divided)
1/3 cup Maple Syrup (divided)
1 tsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Sea Salt
2 1/4 cups Pureed Pumpkin
1/3 cup Unsweetened Almond Milk
2 1/2 tbsps Arrowroot Powder
2 tsps Pumpkin Pie Spice
1 1/2 cups Organic Coconut Milk (full fat, refrigerated overnight)
Pulse the almonds and cashews in a food processor.
Add egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea salt until a crumbly dough forms.
Preheat oven to 350 and line a muffin tray with parchment cups.
Lay a piece of parchment paper on the counter. Place your dough onto the parchment and pat into a ball.
Place another sheet of parchment 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. Set aside.
Make your 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 pumpkin filling into each tart.
Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerate at least 6 hours or overnight for a firmer filling.
In the meantime, make the coconut whipped cream. Scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.)
When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!