No-Bake Pumpkin Tarts

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!

• Ready In: 3 hrs 40 mins
• Yields: 8 Tarts

Ingredients

• 3  cups roasted walnuts (or roasted pumpkin & sunflower seeds for a nut-free version, crust) or 3  cups pecans (or roasted pumpkin & sunflower seeds for a nut-free version, crust)
• 2⁄3 cup  organic unsweetened finely shredded coconut (crust)
• 1  pinch sea salt (crust)
• 2⁄3 cup coconut oil, melted (crust)
• 1  tablespoon pure maple syrup (crust)
• 2  teaspoons pure vanilla extract (crust)
• 2 1⁄4 teaspoons gelatin (filling)
• 1⁄4 cup cold water (filling)
• 3⁄4 cup  canned organic pumpkin (filling)
• 1⁄3 cup pure maple syrup (filling)
• 1⁄2 teaspoon cinnamon (filling)
• 1⁄8 teaspoon nutmeg (filling)
• 1  pinch sea salt (filling)
• 3⁄4 cup  chilled coconut milk (filling)
• 1  tablespoon pure vanilla extract (filling)
• 1  dash cinnamon (optional) or 1  dash nutmeg (optional)
• 1  cup  whipped cream (optional) or 1  cup  whipped coconut cream (optional)

Directions

1. Place the walnuts or pecans in a food processor and pulse until a fine meal forms.
2. Place the walnut meal and the remaining crust ingredients in a medium bowl and stir to combine.
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. Meanwhile, make the filling. In a small saucepan, sprinkle the gelatin over the cold water and let it soften 1 minute.
5. Turn the heat to medium and bring the mixture just to a simmer, stirring until the gelatin has dissolved. Remove from heat.
6. Whisk in the remaining filling ingredients until well combined.
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. 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.