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Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as
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Festive Pumpkin Pie Tarts ðŸðŸðŸ
These were such a FUN baking project last weekend with my daughter! They turned out so darn cute and even more importantly they are totally DELICIOUS! Absolutely worth the effort and they now have a permanent spot on my annual fall baking list!
I used fresh homemade pureed pumpkin (recipe link below) to make the filling, and the fresh pumpkin flavor was the star of this show. The coconut whipped cream dolloped on top just finished things off so nicely and definitely made our pie tarts taste like a decadent dessert suitable for Thanksgiving.
Be sure to read through the full instructions before making these, especially if you’re planning ahead for the holidays. They require a bit of planning.
Are you a pumpkin fan? I’m not just a fan. I’m completely obsessed. COMPLETELY.
There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.
PLUS … it’s low in calories and tastes great.
Here are just a few of pumpkin’s benefits: it’s good for your vision and immune health, and it may even help reduce your risk of cancer!
Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure and it’s good for your skin.
Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
Next time you’re at the vet ask about possible pumpkin benefits for your furry friends as well! We like to incorporate a bit of pumpkin into our pet’s diets too! Definitely do your research on this before changing your pet’s feeding habits.
REFERENCES
Which Pumpkins are Edible? Can we eat just *any* Pumpkin?
Yes! We can. Every pumpkin is totally edible…but some pumpkins are better than others.
Every part of the pumpkin is edible: young stems, leaves, shoots, and tendrils of pumpkin plants. If you are harvesting your own pumpkin stems, be sure to only use the young bright green shoots. We’re NOT talking about the thick dried-up stem (that would be like eating a tree branch – I’m only guessing here, lol). So try the leaves, shoots, and stems when they are young and still tender enough to eat. You can try adding them to soups, stir-fries, and skillet meals. I even remember my grandmother stuffing pumpkin blossoms for a special harvest meal once when I was young.
You can eat the pumpkin plant leaves, the pumpkin blossoms, the entire pumpkin itself, and the seeds inside any pumpkin.
BUT – just because every pumpkin is edible doesn’t mean they will all equally taste good.
Some pumpkin varieties are truly best for carving or decorating, and then there are others that taste best for eating.
Have fun experimenting with different types of pumpkins if you have a few different ones you want to try cooking with! Hit up those local farm stands for the best variety.
Best Pumpkins for Eating
The VERY BEST tasting pumpkins for roasting and cooking (like this recipe below, soups, and treats) are those labeled as “sugar†or “pie†pumpkins which are smaller and sweeter pumpkins.
There are a few larger pumpkin varieties such as cinderella pumpkins, fairytale pumpkins, and jarrahdale pumpkins that are also pretty good to cook up and use in your recipes!
The pumpkins typically used to make Jack O’ Lanterns are still fine to eat but they are pretty bland. Save the seeds because they are great for roasting though!
One other thing to note: Butternut squash can be substituted for pumpkin in pretty much any pumpkin recipe, which is great because some years pumpkins are more difficult to find.
✅ Canned pumpkin puree can also be a great way to get your pumpkin in. Add it to your oatmeal, desserts, baked goods, chili, smoothies, casseroles – and you can even make delicious pumpkin pancakes.
Just make sure you don’t accidentally pick up a can of pumpkin pie filling instead because they are two completely different things!
Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.
Pumpkin pie filling usually has many ingredients, one of which is SUGAR.
A few more of our favorite CFC Pumpkin Recipes for you:
🎃 Pumpkin Chocolate Chip Blender Muffins
Have you ever made your own whipped coconut cream? You’re in for a treat!
It’s fluffy, all-natural, and dairy-free making it the perfect treat or dessert.
Always chill your coconut cans in the fridge overnight. The coconut cream solids will rise to the top of the can in the fridge, leaving the coconut water on the bottom. You’ll need this
concentrated cream found on top in order to create your fluffy coconut whipped cream. Once your can has chilled in the fridge OVERNIGHT, then you’re ready to make your treat.
🯠The sweetness factor is such a PERSONAL preference, so please consider this when adding in the stevia, honey, or maple syrup. Depending on your taste, you may want a bit more or less.
Makes 12 Tarts
Ingredients:
- 1 cup raw almonds
- 1 cup raw cashews
- 1 large egg
- 1/4 cup unrefined coconut oil (melted and divided)
- 1/3 cup maple syrup or raw honey (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, or milk of choice
- 2 1/2 Tbsps arrowroot powder, or cornstarch
- 2 tsps pumpkin pie spice
- 2 x 13.5 oz canned unsweetened coconut milk (full fat, refrigerated overnight)
- 1 tsp vanilla or almond extract
- 4 drops of liquid stevia, or 1-2 teaspoons of maple syrup, or raw honey
Instructions:
Pulse your almonds and cashews in a food processor. Add in the egg, 3 Tablespoons of coconut oil, 1 Tablespoon of maple syrup, vanilla extract, cinnamon, and 1/4 teaspoon of sea salt until a crumbly dough forms.
Preheat your oven to 350 degrees f. (177ºC) 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 it 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 to 3 mm thickness and cut using a (3.5-inch) round 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 maple syrup, almond milk, the remaining 1 Tablespoon of melted coconut oil, arrowroot powder, pumpkin pie spice, and the remaining 1/4 teaspoon of sea salt.
Spoon your pumpkin filling evenly into each tart.
Bake for 45 minutes. Remove tarts from the muffin tray and let cool.
Serve warm or refrigerate for at least 6 hours or overnight for a firmer filling.
In the meantime, make your coconut whipped cream: For best results set your bowl in the freezer for a while before preparing your whipped cream in it. Using a chilled bowl helps the coconut cream whip up better.
Scrape the coconut cream from the very top of the can into a large mixing bowl and add in the vanilla/almond extract and a few drops of sweetener of your choice. The cream should have separated from the coconut milk after being refrigerated overnight. We’re only using the cream, so you can use the remaining milk for something else like smoothies or soup.
Whip the coconut cream with a hand mixer until fluffy, about 5 to 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 cold coconut whipped cream to each pumpkin pie tart.
Enjoy!
🧡Rachel
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 1 large egg
- 1/4 cup unrefined coconut oil (melted and divided)
- 1/3 cup maple syrup or raw honey (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, or milk of choice
- 2 1/2 Tbsps arrowroot powder, or cornstarch
- 2 tsps pumpkin pie spice
- 2 x 13.5 oz canned unsweetened coconut milk (full fat, refrigerated overnight)
- 1 tsp vanilla or almond extract
- 4 drops of liquid stevia, or 1-2 teaspoons of maple syrup, or raw honey
Instructions
- Pulse your almonds and cashews in a food processor. Add in the egg, 3 Tablespoons of coconut oil, 1 Tablespoon of maple syrup, vanilla extract, cinnamon, and 1/4 teaspoon of sea salt until a crumbly dough forms.
- Preheat your oven to 350 degrees f. (177ºC) 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 it 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 to 3 mm thickness and cut using a (3.5-inch) round 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 maple syrup, almond milk, the remaining 1 Tablespoon of melted coconut oil, arrowroot powder, pumpkin pie spice, and the remaining 1/4 teaspoon of sea salt.
- Spoon your pumpkin filling evenly into each tart.
- Bake for 45 minutes. Remove tarts from the muffin tray and let cool.
- Serve warm or refrigerate for at least 6 hours or overnight for a firmer filling.
- In the meantime, make your coconut whipped cream: For best results set your bowl in the freezer for a while before preparing your whipped cream in it. Using a chilled bowl helps the coconut cream whip up better.
- Scrape the coconut cream from the very top of the can into a large mixing bowl and add in the vanilla/almond extract and a few drops of sweetener of your choice. The cream should have separated from the coconut milk after being refrigerated overnight. We're only using the cream, so you can use the remaining milk for something else like smoothies or soup.
- Whip the coconut cream with a hand mixer until fluffy, about 5 to 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 cold coconut whipped cream to each pumpkin pie tart.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 1 large egg
- 1/4 cup unrefined coconut oil (melted and divided)
- 1/3 cup maple syrup or raw honey (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, or milk of choice
- 2 1/2 Tbsps arrowroot powder, or cornstarch
- 2 tsps pumpkin pie spice
- 2 x 13.5 oz canned unsweetened coconut milk (full fat, refrigerated overnight)
- 1 tsp vanilla or almond extract
- 4 drops of liquid stevia, or 1-2 teaspoons of maple syrup, or raw honey
Instructions
- Pulse your almonds and cashews in a food processor. Add in the egg, 3 Tablespoons of coconut oil, 1 Tablespoon of maple syrup, vanilla extract, cinnamon, and 1/4 teaspoon of sea salt until a crumbly dough forms.
- Preheat your oven to 350 degrees f. (177ºC) 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 it 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 to 3 mm thickness and cut using a (3.5-inch) round 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 maple syrup, almond milk, the remaining 1 Tablespoon of melted coconut oil, arrowroot powder, pumpkin pie spice, and the remaining 1/4 teaspoon of sea salt.
- Spoon your pumpkin filling evenly into each tart.
- Bake for 45 minutes. Remove tarts from the muffin tray and let cool.
- Serve warm or refrigerate for at least 6 hours or overnight for a firmer filling.
- In the meantime, make your coconut whipped cream: For best results set your bowl in the freezer for a while before preparing your whipped cream in it. Using a chilled bowl helps the coconut cream whip up better.
- Scrape the coconut cream from the very top of the can into a large mixing bowl and add in the vanilla/almond extract and a few drops of sweetener of your choice. The cream should have separated from the coconut milk after being refrigerated overnight. We're only using the cream, so you can use the remaining milk for something else like smoothies or soup.
- Whip the coconut cream with a hand mixer until fluffy, about 5 to 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 cold coconut whipped cream to each pumpkin pie tart.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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