Pumpkin Tarts

As the season changes and fall arrives it begins such an exciting time for the fall harvest. A variety of pumpkins, squashes and gourds become available. It’s the season of warm soups, roasted vegetables, pumpkin juice and a delicious dessert so many of us enjoy, pumpkin pie. Pumpkins can last for up to 2 to three months in your pantry or fridge. Pumpkins are rich in vitamins, minerals and an ex cellist source of antioxidants.


1 small pumpkin ( sugar pie version )

2 tbsp. Myoko vegan butter

1/4 cup plant based milk ( any unsweetened plain variety)

1/2 tsp. ground cinnamon

1/4 tsp. Grated nutmeg

1/4 cup organic cane sugar

Pastry crust ( Reference the pastry crust recipe )


  1. Wash the pumpkin, slice and place in a Dutch oven with 2 cups water at 350 degrees for 30 minutes. Check at about 20 minutes, using a metal fork prick the pumpkin to see if it’s soft. Steam for about 10 more minutes if needed.
  2. Once soft remove from the oven and place on a flat plate to cool.
  3. Remove the skin and measure about 2 cups of the pumpkin, place in a standing mixture and low speed.
  4. Mix until light and fluffy, then add the sugar. Cream together at a low speed for about 15 minutes. Then add the remaining ingredients. Mix until thoroughly blended together.
  5. Flour a flat surface and roll out the crust. Place into the tart tins and bake at 350 degrees for 10 minutes. ( This method is referred to as blind baking)
  6. Add to the blind baked pie tarts. Bake for about 35 minutes at 315 degrees or until the crust and filling are golden brown.
  7. Remove from the oven, place on a cooling rack and allow to rest and cool for about 15 minutes before serving. The tarts can be consumed or stored in the freezer in an air tight container for up to one month.

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