Mini Pumpkin Pie Tarts


Thanksgiving is just a few short weeks away and these cute Mini Pumpkin Pie Tarts will make the perfect addition to your holiday menu. These tarts bring all the flavor and spices of the traditional pumpkin pie without the guilt. Their cream filled center along with the nutty crust will please any taste bud.

Holidays are meant to be enjoyed but that doesn’t mean you can’t substitute the traditional favorites with healthier versions. These tarts are Paleo, Keto and Low Carb compliant and don’t skimp in flavor. The best part is they won’t take up room in your busy oven because they are no bake and can be made up to a week in advance and stored in your freezer.

I absolutely love the crust on these tarts. It has a nutty and sweet flavor that doesn’t overpower the creamy pumpkin pie filling. Not only is it super flavorful, but it is super easy to make. I mix almonds and pecans together in my food processor along with some maple syrup, dates and a pinch of salt to make the perfect Paleo nut crust.

Lately, I have been recreating recipes to fit in the Keto and Low Carb category with healthier sweeteners such as monk fruit sweetener and liquid Stevia.  I have even found a ChocoZero Maple Syrup and Lakanto Maple Syrup that is sweetened with monk fruit syrup and tastes identical to real maple syrup. It has been my go-to sweetener for coffee and baked treats. The results have been amazing and the carb and sugar count stay at a minimum without losing the authenticity of its taste.

The tart pans that I used are really reasonable from Amazon and can be used in many different ways, not just for tarts. I will throw eggs in them and make cute little frittatas, quiches or add them to my lunchbox to store fruit and other food in.

To make these tarts even better I will whip up some fresh coconut cream and serve each one with a heaping scoop sprinkled with some cinnamon. I have been known to throw in a few big spoonfuls of coconut cream in a bowl and eat it like ice cream…’s that good, y’all!

If you are needing a healthy treat for Thanksgiving this year, give these cute little babies a try or check out my other recipes below that are very similar!

Chocolate Pumpkin Bars






Pumpkin Pie Pudding






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Mini Pumpkin Pie Tarts

  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Mini Tarts 1x


A healthy no cook version of the traditional pumpkin pie that has all the traditional flavors and spices along with a cream filled center and nutty crust. This version is Paleo, Whole30 and Keto and will keep you feeling satisfied without all the guilt.



Paleo Filling

  • 1 can pumpkin puree
  • 1/2 cup chilled coconut milk ( thick cream on top)
  • 1 tsp pumpkin pie seasoning
  • 1/3 cup maple syrup (or 12 tbsp more depending on desired sweetness )
  • 1 tsp pure vanilla extract

Paleo Crust

  • 1 cup Almonds
  • 1 1/3 cup pecans
  • 3/4 cup dates
  • 1/4 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • dash of cinnamon
  • pinch of salt

Keto Filling

  • 1 can pumpkin puree
  • 1/2 cup chilled coconut milk (thick cream on top)
  • 1/4 cup monk fruit maple syrup (or more depending on desired sweetness (or sugar free sweetener of choice-see notes))
  • 1 tsp pumpkin pie seasoning
  • 1 tsp vanilla extract

Keto Crust

Coconut Whipped Cream



  1. Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar. (The paleo version will likely stick better. The keto version will be less sticky but still sticky enough to spread on the bottom of the tart pans.
  2. Transfer the crust to each individual tart pan (or one 9 inch pie pan) and spread an even layer to cover the entire pan, including the sides.
  3. Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.
  4. Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer along with the can of pumpkin puree. Mix together on medium speed.
  5. Add the rest of the ingredients to the pumpkin mixture and mix on high until combined.
  6. Once combined, transfer the creamy puree mixture over the nut crust in each tart pan. Fill to the top of the crust.
  7. Transfer each filled tart pan to the freezer to harden between 2-3 hours.
  8. Before serving, remove from freezer and let sit at room temperature for 15-20 minutes. Serve with fresh coconut cream and a dash of cinnamon.

Coconut Whipped Cream

  1. Chill your can of coconut milk in the freezer overnight. Also, pop your mixing bowl and whisk into the freezer 20 mins before starting.
  2. Add the hardened coconut cream from the top of the can and transfer to your mixing bowl. Make sure to leave the water in the bottom of the can.
  3. Mix the coconut cream with the whisk attatchement on medium/high for 1 1/2 to 2 minutes. You will notice the cream become fluffy and have peaks.
  4. Add 1 tbsp of sweetener of choice and whip on high for another 2 minutes or until fluffy.


Note: If you don’t have miniature tarts pans, this recipe will make one- 9-inch pie.

Tart Pans

Stevia Drops

Monk Fruit Sweetener (Paleo)

ChocZero Maple Syrup (Keto)

Lakanto Maple Syrup (Keto)

Maple Syrup (Paleo)

Food Processor


  • Category: Dessert

Comments (2)

  • This looks really good! Thank you for sharing this! Excited to try this.

    • Hope you enjoy! Thank you


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