No Bake Pumpkin Tarts – Paleo/GF/DF/EF

No Bake Pumpkin Tarts


Since Thanksgiving is fast approaching, I thought for this week, I’d post a few of my favorite recipes for the big day. Today, I’ll start with an easy alternative to your traditional pumpkin pie – No Bake Pumpkin Tarts from my second book, Paleo Indulgences!!

Nothing beats individual desserts at holiday get-togethers. I mean, they’re cute, everyone gets their own (no sharing required!), you don’t have to turn on your oven, and you can make them a day or two before Turkey Day. What’s not to love? And since they’re gluten-free, grain-free, dairy-free, egg-free, soy-free, refined sugar-free AND you can use seeds instead of nuts, if needed, so nut-free too, you can please a whole ‘lotta special-diet guests with one simple dessert. Now that’s something to be thankful for!!



No-Bake Pumpkin Tarts
Yields 8
gluten free, grain free, dairy free, egg free, soy free, paleo
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  1. 3 C roasted walnuts or pecans (or roasted pumpkin & sunflower seeds for a nut-free version)
  2. 2/3 C organic unsweetened finely shredded coconut
  3. Pinch sea salt
  4. 2/3 C coconut oil, melted
  5. 1 TBSP pure maple syrup
  6. 2 tsp pure vanilla extract
  1. 1 envelope gelatin (about 2 ¼ tsp)
  2. ¼ C cold water
  3. ¾ C canned organic pumpkin
  4. 1/3 C pure maple syrup
  5. ½ tsp cinnamon
  6. 1/8 tsp nutmeg
  7. Pinch sea salt
  8. ¾ C chilled coconut milk
  9. 1 TBSP pure vanilla extract
Add on
  1. Sprinkle of cinnamon or nutmeg
  2. Whipped cream or whipped coconut cream
  1. 1. Place the walnuts or pecans in a food processor and pulse until a fine meal forms.
  2. 2. Place the walnut meal and the remaining shell ingredients in a medium bowl and stir to combine.
  3. 3. Divide the mixture evenly among 8 mini-tart pans, pressing firmly on the bottom and up the sides. Place in the fridge to firm up.
  4. 4. Meanwhile, make the filling. In a small saucepan, sprinkle the gelatin over the cold water and let it soften 1 minute.
  5. 5. Turn the heat to medium and bring the mixture just to a simmer, stirring until the gelatin has dissolved. Remove from heat.
  6. 6. Whisk in the remaining filling ingredients until well combined.
  7. 7. Divide the pumpkin mixture evenly among the tart shells. Place on a baking sheet and chill until set, about 3 hours. Garnish with a sprinkle of cinnamon or pumpkin pie spice and a spoonful of whipped cream or whipped coconut cream.
  8. 8. Keep refrigerated until ready to serve. Store in the refrigerator in an airtight container up to 4 days, or in the freezer up to 3 months: simply thaw in the fridge for a few hours before serving.
Adapted from Paleo Indulgences
Adapted from Paleo Indulgences
The Healthy GF Life



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