Raw Pumpkin Pie Tarts. Really?!

pumpkin tart

Indeed, raw pumpkin pie tarts! I may have gone a little pumpkin crazy lately, but when Halloween came and left without any trips to the pumpkin patch or carved pumpkins, I realized I was in a pumpkin deficient (not yet an official medical diagnosis). Plus, I would rather eat pumpkin than decorate with it!

It started one morning with the leftovers from whipping up pumpkin butter from the night before, creating a delicious smoothie. That led to making healthy pumpkin pancakes for Whitney, my involuntary Crouse kitchen test subject. Then pumpkin chia pudding for a snack. My next pumpkin attempt will be Hemp Chickpea Pumpkin Fritters! Really?

pumpkin bowl
pumpkin butter

But by far my favorite pumpkin treats are these raw tarts from RawManda. Her recipe calls for dried white mulberries - which I ordered and tried - but I prefer my crust better and as the ingredients are easier to find.

Here's the recipe with a few tweaks of my own:




1 cup of dates

1 cup of pecans

1/2 cup of unsweetened coconut


2 cups of pumpkin puree

2 cups of soft dates

1/3 cup of coconut butter

1/4 cup of almond milk

2 tsp. pure vanilla extract

1 tsp. of cinnamon, pumpkin pie spice and ground ginger


  1. Blend crust ingredients together in a food processor until you have a crust like texture.
  2. Place crust in bottom of a parchment lined muffin pan creating a bowl shape.
  3. Put crust in freezer while preparing filling.
  4. Blend filling ingredients together in blender or food processor until creamy.
  5. Fill muffin pan with filling and put back in freezer for at least 2 hours.
  6. Take tarts out for 10-20 minutes before serving. (or eat them right out the freezer like me)

I am taking these to our Thanksgiving reunion, hoping amid the chaos of 90 relatives together in a 160 year old house, that along with the traditional fixings, someone will enjoy my raw pumpkin treats... besides me!