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Raw Vegan Pumpkin Pie Tarts

In case you haven’t noticed, pumpkins are everywhere. We are embracing fall and all things pumpkin with this cleanse-approved creation. If you practice making these tarts now, you’ll be ready to make them for a healthy Thanksgiving!

raw-pumpkin-pie-tarts
  • Prep Time: 20m
  • Total Time: 20m

Ingredients

For the Pie Crust

  • 2 c dried white mulberries
  • 1 c soft dates, pitted
  • 1/2 c pecans

For the Filling

;

Instructions

For the Pie Crust

  1. Add the crust ingredients to a food processor and blend until you get a thick, uniform crust texture.
  2. Line a muffin pan or ramekins with parchment paper. Scoop the pie crust into the molds and place in the freezer while you prepare the filling.

For the Filling

  1. Add all of your filling ingredients to a high-speed blender of food processor and blend until you get a creamy consistency.
  2. Remove the muffin pan or ramekins from the freezer and spoon the pumpkin filling into the pie crusts. Then return them to the freezer for another two hours.
  3. Take the tarts out of the freezer 20-30 minutes before you want to eat them. Enjoy!
2018-10-18T15:19:27+00:00