In case you haven’t noticed, pumpkins are everywhere. We are embracing fall and all things pumpkin with this cleanse-approved creation. If you practice making these tarts now, you’ll be ready to make them for a healthy Thanksgiving!
- Prep Time:20m
- Total Time:20m
- Yield: 12 Tarts
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Pie Crust
- 2 c dried white mulberries
- 1 c soft dates, pitted
- 1/2 c pecans
For the Filling
- 2 c homemade pumpkin puree
- 2 c soft dates
- 1/3 c coconut butter
- 1/4 c homemade almond milk
- 2 tsp. alcohol-free vanilla extract
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. ground ginger
Instructions
For the Pie Crust
- Add the crust ingredients to a food processor and blend until you get a thick, uniform crust texture.
- Line a muffin pan or ramekins with parchment paper. Scoop the pie crust into the molds and place in the freezer while you prepare the filling.
For the Filling
- Add all of your filling ingredients to a high-speed blender of food processor and blend until you get a creamy consistency.
- Remove the muffin pan or ramekins from the freezer and spoon the pumpkin filling into the pie crusts. Then return them to the freezer for another two hours.
- Take the tarts out of the freezer 20-30 minutes before you want to eat them. Enjoy!
