Mini Pumpkin Pie Smores Tarts are the ultimate fusion of your favorite Fall treats…did I mention they’re no-bake…and gluten-free…and vegan?! Holy smokes! They’re pie-meets-cookies and you’ll totally fall in love with them!
So here we are, smack dab in the middle of September. I am wearing a yoga tank top and some running shorts (my usual uniform these days), my hair is frizzed out to Frankfurt because of the humidity, and I’m ordering my first Pumpkin Spice Latte. Well, to be honest, I made the drink order quite a bit more complicated than that, but that’s just my Starbucks style.
Anyhoodle. I’m forcing Fall. I bought sparkly pumpkins to go with my glass pumpkins from TJ Maxx and a couple strands of fake Autumn leaves garland because I was feeling super cheesy. Décor, check.
And now, pumpkin pie. Oh, and s’mores. Because, duh, smores. I swear, people call them a Summer food, but don’t you start throwing up more fires in the Fall and needing sustenance in the form of charred mallow in the Fall? I think so. It’s a year-round food.
This is probably the most simple pumpkin pie I’ve pulled off because I didn’t have to bake it. And, totally vegan (until you top it with a marshmallow…but they make those in “vegan” too so you should totally hunt those down if that’s your game!), because I creamed up some cashews and a date for sweetness, then blended it with my day-glow orange veggie-from-a-can. Tah-dah!
I used the base from my no-bake S’mores Bars as the crust here too, because you shouldn’t fix what ain’t broke. {getting’ all Southern on ya because I mentioned bonfires earlier…} Except! I added some nutmeg and cinnamon, because in the Fall, we take pumpkin spice shots. Hiyah!
When it’s all done, not only did I quickly toast the mallow under the broiler, but then I drizzled it in whatever chocolate sauce I had in my fridge (but you can totally make your own or melt chocolate to do the same thing). So easy.
Annnnddd…here ya go!
- 2/3 cup raw cashews
- 1 tsp. vanilla
- 1 Tbs. coconut oil
- 1 tsp. water
- pinch of sea salt
- ½ cup oats
- dash of cinnamon and nutmeg
- ¼ cup cashews, soaked at least 20 min
- 1 date (I would soak it with the cashews)
- 2/3 cup pumpkin (I used Libby’s pumpkin)
- ¼ tsp. allspice*
- ¼ tsp. cinnamon*
- 1/8 tsp. nutmeg*
- 3 standard sized marshmallows
- chocolate sauce, for drizzling
- In a food processor (I used a mini food prep for the entire recipe), combine all of the crust ingredients except for the oats and spices. Blend until it becomes a thick, almost past-like consistency (there can be a few grainy nutty pieces throughout, but you want it pretty thick and pasty). Add the oats and spices then blend for a few seconds, until the oats are broken down but not completely blended away.
- Scoop 1-2 Tbs. of filling into each of your mini tart pans (6). Use your fingers to press the filling up and around the pans, making sure it’s even, adding more filling as needed. Place in the fridge to set as you prepare the filling.
- Drain your cashews and date from the water. Place them in your food processor (which you have cleaned quickly after making the crust in it). Start blending, and blend until well broken down. Add the pumpkin and blend until completely smooth, stopping to scrape down the sides as needed. Once it’s smooth, add the spices, and blend. Taste your filling, and if you like more spices, add them now. If your filling isn’t smooth enough for you (I blended for quite awhile), you can press it through a wire mesh strainer.
- Add 1.5 Tbs. of filling to each tart pan, smoothing the top and making sure each tart is full (nobody likes a skimpy little pie!).
- Cut each of your marshmallows in half. Add a half of marshmallow to each tart. Broil until golden brown (I placed all of the filled tarts on a large cookie sheet, then into the oven under the broiler). This happens quickly, so keep a close eye on them!
- Drizzle them with chocolate sauce!
- Enjoy!
- *taste and adjust to your liking after it’s all mixed together
- Keep prepared tarts in the fridge for up to a week (though I’d eat them after 2…but that’s just me) or in the freezer to eat whenever your pumpkin pie whim strikes you.
(((adddddds cashews to grocery list)))
CARLA recently posted…Tricep dips in a wheelchair.
Haha! Do it!!
These are gorgeous! I love that they are no-bake too because even though everyone else is turning on their ovens for all the fall pumpkin recipes it’s still pretty hot in TN!
Erin @ The Spiffy Cookie recently posted…Slow Cooker Minestrone Soup & Giveaway
SO true! I find it so hard to turn on my oven lately!
YUM two of my favorite things together! xo jillian – cornflake dreams
Omg amazing! And so cute looking!
Erin @ Her Heartland Soul recently posted…Coffee Talk: On living a life of meaning and drinking moscato with an 80-year-old
I think smores are fall and winter food for sure – it seems odd for the summer. And I love fall, so these look fantastic!
Heather @ FITaspire recently posted…Adventures in France: Bordeaux + Saint Macaire
Right?? If it needs to be made by a fire, then its a FALL food, for sure! 🙂
drooling over here!! all of our favorites 😉
Thanks ladies!
genius?! YES I THINK SO! that’s you!! so talented and creative!!
Linz @ Itz Linz recently posted…Breastfeeding Nutrition
Eek! Thank you Linz! Love you!
I bought somecreamy Pumpkin spice liquor the other day when I was at the liqour store. I had to…it was practically screaming at me on the shelf. I haven’t opened it yet. How about you come for a visit, bring these bad boys and we’ll do some REAL pumpkin spice shots? 😉
Heather @ Kiss My Broccoli recently posted…Thinking Out Loud: I’m a Sly Ninja Cheesemonger
Yummy! Pumpkin pie and s’mores go perfect together!
Marye recently posted…Dinner in 10 with Farm Rich® Smokehouse and Birdseye
I totally agree with you that Fall is the time for smores–not summer. Who wants a bonfire in 100 degree weather?! And combining smores with pumpkin is just genius.
Kristen @ A Mind Full Mom recently posted…5 Ways to Make Your Breakfast Healthy #BrewYourBreakfast + GIVEAWAY
My hair frizzes out to Frankfurt too, boooo!!! It’s in the 80s all week here.. where is fall?!!
Beth recently posted…Apple Spice Cake with Caramel Drizzle
Yes yes yes, I sooo need to make these!
Brianne @ Cupcakes & Kale Chips recently posted…Coconut Chia Granola Clusters