Raw Vegan Recipe | Pumpkin Pie Tarts
Raw Manda
Raw Manda
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Ingredients

  • 20 min
  • 20 min
  • Pumpkin Pie Crust
  • 2 cups dried white mulberries
  • 1 cup soft dates
  • ½ cup pecans
  • Pumpkin Pie Filling
  • 2 cups pumpkin puree
  • 2 cups soft dates
  • ⅓ cup coconut butter
  • ¼ cup almond milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground ginger
  • Place coconut butter jar in a bowl of warm (not hot) water for 5 minutes to soften it up.
  • If dates are not soft, soak them in warm water for at least an hour ahead of time.
  • If crust is too sticky to manage, wet your fingers to help shape the tarts into the muffin pans.
  • If you or your guests prefer a warm pie, simply place the frozen pumpkin pie tarts in a preheated oven (350 F) for 30 minutes. Carefully remove tarts from the oven and serve.

Instructions

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