No-Bake Vegan Pumpkin Tarts (GF)

Gluten Free Vegan Pumpkin Tarts

Living in Australia, I’ve never understood the obsession people have with pumpkin desserts, drinks, savoury foods and snacks. Especially around this time of year!

I was browsing my local health food store and came across canned pumpkin puree. I know that it’s such an easy thing to make at home, but thought I’d buy some and try my hand at making some vegan pumpkin tarts with a simple raw crust.

These pumpkin cups are such an easy recipe but require an ingredient that isn’t too easy to find, depending on where you are in the world. Where we live, you can find it in 90% of health food stores and even in some supermarkets.

The ingredient is agar-agar: an edible sea vegetable gelatin that helps firm liquids into a more jelly-like consistency. I use this now and then when I want to use either a tea base in a dessert recipe or more of a liquid infused flavour such as rose for a Turkish delight style dessert.

vegan pumpkin tarts bite

Get creative with your pumpkin tart filling

You’ll find that these tarts aren’t overly sweet but have a delicate balance of the pumpkin filling with the date and almond crust that brings it together.

If you wanted to, you could experiment with adding things like allspice, ginger powder or nutmeg into the mixture. I personally tried to keep it simple.

We don’t have things like pumpkin pie spice here in Aus, so this is why I’ve used the spices I have in my pantry. It can also be served with some whipped coconut cream.

vegan pumpkin tarts - overhead

Other recipes you’ll love:

  1. Vegan Apple Crumble (Gluten-Free)
  2. Super Simple Vegan Peach, Macadamia and Coconut Crumble
  3. Vegan Semolina Cake with Lemon Syrup
  4. No-Bake Ginger Slice (GF and Vegan)
  5. Vegan Chocolate Brownies (Candida Diet Friendly)

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Share with me in the comments below your favourite pumpkin recipe and why you and your family love it. That’s the beautiful thing about food. There’s a story behind every meal. Food brings people together, and great memories are created at the dining table.

Super Simple Vegan Pumpkin Tarts (GF)

Super Simple Vegan Pumpkin Tarts (GF)

Yield: 8 tarts
Total Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes

This is a super easy vegan recipe for pumpkin tarts. I've kept the ingredients and amount of spices to a minimum, but experiment with a few mentioned below.



  • 1.5 cups pitted dates - soaked for 5 minutes and drained
  • 2 cups almonds


  • 200ml water
  • 1/2 tsp agar agar flakes
  • 3 tbsp coconut sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1 clove bud
  • 1 can (15 oz) pumpkin puree or around 425g homemade pumpkin puree


  1. For the crust, place the dates and almonds in a food processor using an S blade and blend until you've reached a consistency where you can pinch the mixture together and it sticks.
  2. Set mixture aside.
  3. For the filling, put the water in a small saucepan and sprinkle over agar agar. Allow it to soak for 10 minutes.
  4. While that is soaking, spoon out equal amounts of filling into each silicone cup mould (8 of them) and spread evenly to make a nice cup for the pumpkin puree. Set aside.
  5. Once the agar-agar has finished soaking, bring the mixture to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 5 minutes until flakes have completely dissolved.
  6. Add in the coconut sugar, vanilla, cinnamon and clove bud and let it simmer until the sugar dissolves, stirring.
  7. Add in the pumpkin puree and stir until mixture is well combined. Simmer for a further 5 minutes. The mixture will be quite thick once the pumpkin puree has been added. Taste mixture and check if it is sweet enough for you. If not, add some more sugar and stir until it dissolves. I like it not too sweet as there are dates in the crust to sweeten it up.
  8. Pour mixture into all cups and let it sit for about 15 minutes. Place in the fridge and wait for the pumpkin mixture to firm up. It should take about 30-45 minutes.
  9. Pop out of silicone cups and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 178mgCarbohydrates: 38gFiber: 8gSugar: 25gProtein: 9g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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Gluten-Free Vegan Pumpkin Tarts

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4 thoughts on “No-Bake Vegan Pumpkin Tarts (GF)”

  1. Priya Gupta

    Not a good recipe. Its not clearly mentioned what kind of agar agar to use. Powder or flakes. I tried with agar agar powder but it didn’t come out very well.

  2. These look lovely! I have never tried mini pumpkin tarts that did not need to be baked. I love the idea, and the fact that they can be ready to eat after 45 minutes in the refrigerator. Yum. I can’t wait to try these this week. Thank you!

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