This flavorful No Bake Pumpkin Tart Recipe with Chocolate Ganache is vegan and paleo, whips up in just 30 minutes, and makes an elegant addition to your holiday dessert spread.
I admit, I’m not much of a pie-eater except for my mom’s crumble-topped apple.
Maybe it’s because pie is one of those things that’s usually an all-day affair to make. Or maybe it’s because it’s one of those things that’s so easy to mess up one of the components of. In any event, pie just usually isn’t my thing.
But no one seems to want to get on board with my pie-averse ways. And as we all know, if you can’t beat them, join them.
This year I decided that the best way to tackle my pie problems was to come up with something we would all be happy with. Something easy to whip together, full of fall flavor, and, dare I say it, healthy as well.
This little number takes the cake, or the pie, so to speak.
Pumpkin Tart Recipe with Chocolate Ganache
Let’s start with the filling because it’s usually the star of the pie show, and most often the make-or-break component.
Here I used the magic of cashews to lend their rich, creamy texture and keep this tart vegan. Cashews blend perfectly with the flavors of pumpkin, maple, and warm spices.
Not only is the filling smooth and velvety, but it’s perfectly sweet without being overly so, and the spice level is on-point.
This crust is not only no-bake, but it comes together in a matter of about 10 minutes from start to finish in the food processor. It has a hint of vanilla aroma and a nutty/coconut flavor. Dates add the perfect amount of sweetness and bring it together into a cohesive “dough”.
The chocolate ganache speaks for itself. It’s the icing on the pie and adds a little bit of glam too.
If you like the dark chocolate/spiced pumpkin flavor profile, this will be right up your alley. If not, you can always forgo the chocolate ganache in favor of a thicker layer of coconut whipped “cream” on top (or regular whipped cream, if keeping this paleo and vegan isn’t a concern).
Gluten Free Tart Crust
Let’s talk about the crust. Because really, although a pie is named after the filling, if the crust isn’t good, I’m hard-pressed to want to finish a slice.
To keep this tart gluten free and paleo, I used a blend of hazelnut flour and shredded coconut. Bob’s Red Mill Finely Ground Hazelnut Meal/Flour is a nutritious source of fiber and vitamin E and adds a lovely nutty flavor. Bob’s Red Mill Unsweetened Shredded Coconut adds a bit of coconut flavor (and I love that their product is unsulphured!), which I think makes the crust taste somewhat reminiscent of raw coconut macaroons.
Pro Tip: If you want, you can bump up the festive factor in the crust and add 1 teaspoon pumpkin pie spice mix.
An Easy Thanksgiving or Holiday Dessert Recipe
This non-traditional pie takes just 30 minutes to whip up! Just make sure you remember to soak the cashews an hour ahead of time, and you’ll also need to let the pumpkin layer set for an hour before topping with the ganache layer.
And bonus, you can make this beauty up to five days in advance! Because we all know the struggle is real when it comes to finding oven time for the turkey, side dishes, and dessert in the day or so leading up to Thanksgiving.
Pro Tip: To make this Pumpkin Tart Recipe up to 5 days ahead, just cover it, keep it in the fridge, and hold off on adding the whipped cream until right before serving.
More Pumpkin Baked Goods Recipes to Try:
- Low Carb Pumpkin Cheesecake Recipe
- Individual Pumpkin Cheesecakes
- Keto Pumpkin Spice Snickerdoodle Cookies
- Pumpkin Mousse
- Gluten Free Pumpkin Bread Recipe
- Pumpkin Spice Gluten Free Granola
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
No Bake Pumpkin Tart Recipe with Chocolate Ganache
- 1 cup raw cashews soaked in warm water for 1 hour and then drained
- 3/4 cup pumpkin puree canned is fine, but not pumpkin pie filling
- 1/4 cup pure maple syrup
- 2 ounces Medjool dates about 3 to 4 dates, pitted
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice mix
- 1/8 teaspoon sea salt
- 2 tablespoons coconut oil melted
- Whipped coconut “cream”
- Whole nutmeg freshly-grated
For the Crust:
- Add the hazelnut flour, coconut, vanilla, and salt to a food processor and then pulse a few times to combine. Pulse in the dates and then process until it forms a crumbly dough. Drizzle in the coconut oil with the motor running, and continue processing until it comes together to form a dough that holds together when you squeeze it in your hands.
- Press the dough into the bottom and about 1 1/2 inches up the sides of an 8 or 9-inch springform pan or a tart pan.
- For the Filling. Add all ingredients to a high-speed blender and process until smooth and creamy, about 2 to 3 minutes, tamping down as necessary.
- Spread the pumpkin filling out in the prepared crust. Cover and refrigerate until set, about 1 hour.
For the Ganache:
- Once the pumpkin filling is set, make the ganache.
- Heat the coconut milk to simmering in a small saucepan over medium heat. Add the chocolate to a medium heat-safe bowl and pour the hot coconut milk over it. Let it sit 10 minutes and then whisk the mixture until smooth.
- Spread the chocolate on top of the pumpkin filling.
- Cool to room temperature, and then cover and refrigerate until the chocolate is set, about 1 hour.
- If desired, top with whipped coconut “cream” and freshly-grated nutmeg; serve.
- If the dates aren’t soft, soak them in hot water for 3 minutes and then drain before using.
- For the chocolate for the ganache, look for stevia-sweetened, dairy-free, sugar-free, soy-free, and gluten-free chocolate to keep this paleo.
- To make this Pumpkin Tart Recipe up to 5 days ahead, just cover it, keep it in the fridge, and hold off on adding the whipped cream until right before serving.
This post was first published on An Edible Mosaic on November 18, 2016. I updated it with more information on August 13, 2020.
Disclosure: I’m thrilled to partner with Bob’s Red Mill as a brand ambassador. I received the Bob’s Red Mill product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!