I often use canned pumpkin puree in other desserts and sauces since I usually don’t need too much or pumpkins are not available year round. As long as it’s organic, non-GMO and BPA-free canned pumpkin puree. If you’re short on time or just like to simplify things use canned pumpkin puree. Blend until you have a very creamy smooth uniform puree. Place your chopped pumpkin in a food processor to break down the pieces further then throw the processed pumpkin chunks into a high-speed blender. All you need to do is peel, de-seed and chop up your sugar pumpkin into small cubes. However, it’s very possible to create raw pumpkin puree with a little patience. Pumpkin puree can be a tricky ingredient when it comes to eating fully raw.
Make sure you use coconut butter and not coconut oil! It’s win win all around! The decadent filling is created with pumpkin puree, dates, coconut butter, almond milk and spices. This is definitely not the case.īy simplifying the ingredients used in this filling I increased the nutritional value by taking out all of the processed junk and replaced it all with healthy whole foods. The combination of just 3 simple ingredients creates a delicious crust that compliments the creamy rich pie filling that will make you think was sinful. Mulberries also add awesome texture to the pie crust.
PUMPKIN PIE TARTS RECIPE FREE
I used a small amount of nuts compared to most typical raw desserts to keep the fats low in this dessert, making it a guilt free treat. I went with khadrawy dates for the pie crust and zahidi dates in the pie filling but as long as you use soft dates, any variety will work out perfectly.
I also ditched the refined sugar and sweetened this pie up with delicious fresh dates. You can’t go wrong with the presentation here. Pies are always falling apart once it’s time to cut and serve.
PUMPKIN PIE TARTS RECIPE FULL
I chose to make pie tarts with a muffin pan instead of creating a full pie to even out the pie to crust ratio and well, they are way cuter this way! Don’t you agree? Using a muffin pan creates the perfect portion and helps avoid the awkward pie fails when cutting up slices. So pass up on the stressful holiday baking and create something that’s enjoyable to make. This raw crust is not only extremely delicious with an amazing texture, but it’s also ten times better for you. I’m pointing out this awesome fact because that’s the part of pie making that seems to really get people flustered.
The best thing about this pie is that the crust is really hard to mess up. There’s absolutely no need for baking to be involved, let alone eggs or condensed milk. It’s probably one of the healthier pies (maybe?) but there’s still tons of room for improvement so that’s why I decided to create my own version of this traditional dessert. Pumpkin pie is a staple dessert for the holidays around here and as well as a crowd favorite. Use the leftovers to make our No-Bake Pumpkin Cheesecakes for Two.Thanksgiving is quickly approaching! This also means pie season is about to officially kick-off. Tip from The Test Kitchen: This recipe uses all but a small amount of one can of pumpkin purée. Garnish: In bowl, beat cream with icing sugar until stiff peaks form spoon 4 tsp onto each tart. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Divide among pastry shells.īake in 350☏ (180☌) oven until filling is set and slightly puffed, about 30 minutes. Refrigerate until chilled, about 30 minutes.įilling: While dough is chilling, in bowl, beat together pumpkin, cream, brown sugar, eggs, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Press 1 round into each well of 12-count muffin pan. Using 3 3/4-inch (10 cm) round cutter, cut out 12 rounds, rerolling scraps as necessary. On lightly floured work surface, roll out dough to generous 1/8-inch (3 mm) thickness. (Make-ahead: Refrigerate for up to days or freeze for up to 1 month.)
In separate bowl, whisk together egg yolk, ice water and sour cream drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Pastry: In large bowl, whisk flour wit salt.
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