Gluten-free and Vegan Pumpkin Tarts (+ a Thanksgiving Round-Up for Everybody)

Pumpkin Tarts via 80twenty (#Gluten-free #vegan and #refined sugar-free)Thanksgiving is officially only 5 days away, but if you’re anything like me, you’ll be celebrating Thanksgiving/Friendsgiving at least twice over the weekend. I’m not cooking a full dinner this year, a bit unusual for me, but I will be making contributions to the dinners I’ll be attending. These Gluten-free and Vegan Pumpkin Tarts will most certainly be enjoyed as well as this roasted acorn squash. If you’re still finalizing your Thanksgiving menu(s), I have put together a list of  autumnal-themed suggestions to help you along. There is something on this list for everybody. American friends, I’m giving you a head start!



Pumpkin Tarts via 80twenty (#Gluten-free #vegan and #refined sugar-free)Pumpkin Tarts via 80twenty (#Gluten-free #vegan and #refined sugar-free)Sides

Veggie-Focussed Mains

Pumpkin Tarts via 80twenty (#Gluten-free #vegan and #refined sugar-free)

Meat-Centric Mains


If you’re looking for more Thanksgiving inspiration, head over here. I’ll be updating it on an ongoing basis.Pumpkin Tarts via 80twenty (#Gluten-free #vegan and #refined sugar-free)


Gluten-free and Vegan Pumpkin Tarts
Recipe Type: Gluten-free, vegan, refined sugar-free
Author: Kris
Prep time:
Cook time:
Total time:
Serves: 7
These gluten-free, vegan, and refined sugar-free pumpkin tarts are perfect for the holidays. If you like it a little sweeter, feel free to add more maple syrup.
  • 2 cups pecans
  • 1 cup [url href=”” target=”_blank”]gluten-free oatbran[/url]
  • ½ tsp salt
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • Cold water, optional *see instructions
  • 8.5 oz firm tofu
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • ½ cup maple syrup, or more if you like it sweeter
  • ½ tsp molasses
  • 1 tsp vanilla
  • 1 tbsp pumpkin pie spice
  • ¼ tsp cinnamon
  • pinch sea salt
  • 1 tbsp cornstarch or arrowroot, sifted
  • 1 can full-fat coconut milk
  1. -48 hours before you want to eat the tarts, place the coconut milk in the fridge.
  2. On baking day, preheat oven to 350°F.
  3. Place the pecans, oat bran, and salt in a food processor. Process until a fine crumb is formed.
  4. Add coconut oil and syrup and process again until the dough comes together in a moist ball. If the dough does not come together, with the machine running, add cold water, 1 tablespoon at a time, until it does.
  5. Place ¼ cup of the mixture into 7 – 4.5” tart pans. Press the crumb mixture into the pans to form a crust and set aside.
  6. Next, clean out the food processor and process the tofu in it until it is smooth. Scrape down and process again until smooth.
  7. Add in the pumpkin and process again until it is well incorporated.
  8. With the machine running, add the remaining ingredients, one-by-one, until completely incorporated. Taste and adjust for sweetness, if necessary.
  9. Spoon a generous ¼ cup, or more, of the pumpkin mixture on top of the tart crusts and smooth it out with the back of a spoon. You will have remaining filling left over. The pie filling is great eaten as a mousse with crumbled ginger snaps on top, stirred into hot cereal, or on it’s own by the spoonful.
  10. Place the tart pans on the centre rack of the oven and bake for 30-35 minutes, or until lightly browned. Set aside to cool
  11. Once the tarts are cooling, prepare the coconut whipped cream. [url href=”” target=”_blank”]This[/url] is a great tutorial. Of if you prefer runnier cream, like I do (and as is pictured), simply whip it less.
  12. Serve each tart topped with coconut cream (as pictured) or coconut whipped cream.



  • Thanks so much for including me in the delicious round up. I think not gain weight is a loss cause this season because I have to try all of this 🙂

    • Reply October 11, 2013


      Oh I know! I’m almost certain I’m going to make the oreo pumpkin tart AS WELL as these. Eat, drink, and be merry!

  • Reply October 14, 2013

    anisa | whisk and heels

    Thanks for including my carrot and goat cheese tart in your recipe round up! I’m loving all the great ideas you posted. Unrelated – are you using a plugin to get the “pin it” button over each photo? If so, would you mind sharing which one you’re using?

    • Reply October 14, 2013


      Hi Anisa,
      It’s my pleasure to include you. The tart looks fantastic. As for the plugin, it’s jQuery Pin It Button For Images. I just installed it and it seems to be working well. I hope that helps!

  • Reply October 18, 2013

    Jamie Lee

    Great seasonal recipe, I’m definitely going to try this! Thanks for sharing {lovely photos too!}

  • […] Baked Apple Fritter Doughnuts from Happyolks Honey Caramel Apples from Nourished Kitchen Gluten-free, Vegan Pumpkin Tarts from 80Twenty Pumpkin Custard from Nourished Kitchen Red Kuri Squash Pie from Healthy Green Kitchen October 23, […]

Leave a Reply