These tartlets in cupcake cases bring together all the comfort of a pumpkin pie, in a no-bake version that simply sets in the fridge. The pecan and date base is reminiscent of shortbread pastry, while the carrot and cashew cream brings smoothness and the scent of gentle spices. A seasonal dessert to make with children, completely raw and gluten-free.
Raw pumpkin pie style tartlets with carrot and cashew
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Ingredients
Carrot and cashew cream
- 150 g baby carrots (or carrots cut into chunks)
- 150 g soaked cashews
- 2 tablespoons coconut butter
- 1/4 teaspoon fresh turmeric, peeled and grated (or the equivalent in raw turmeric)
- 2 tablespoons yacon syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
Tart base
- 150 g pecans
- 8 pitted dates
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
Method
- For the base, grind the pecans into a powder in the food processor, add the dates, vanilla and spices, then pulse until the dough holds together.
- Divide it between muffin cases, pressing the bottom down firmly and a little up the sides. Set aside in the fridge.
- Blend all the cream ingredients until perfectly smooth, scraping down the sides if needed.
- Fill the tart bases with the cream and smooth the tops.
- Place in the fridge for about 2 hours, until the cream is slightly firm.
Tip
Just before serving, add a spoonful of whipped coconut cream and a light dusting of cinnamon to each tartlet. If your carrots are a little firm, grate them before blending: the cream will turn smooth more quickly.
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FAQ: your questions about raw pumpkin pie style tartlets
What is the recipe for a perfect pumpkin pie?
The traditional American version combines pumpkin purée, eggs, cream or evaporated milk, sugar and a spice blend, baked in a shortcrust pastry case. For these raw tartlets, the filling is blended from carrot and soaked cashews, with coconut oil and coconut butter to help it set, vanilla, a little fresh turmeric for colour and the same spices. The secret to a good texture: blend for a long time until the cream is really smooth, then leave it to set for about 2 hours in the fridge.
Which spice is most commonly used in pumpkin pie?
Cinnamon almost always dominates, together with ginger, nutmeg and cloves, sometimes allspice. This blend is sold ready-made under the name pumpkin spice, but you can make your own, keeping cinnamon as the main component. In these tartlets, half a teaspoon is enough to flavour both the filling and the base.
What is the recipe for a raw date pie crust?
Grind nuts into a powder in the food processor, here 150 g of pecans, then add about 8 pitted dates and pulse until the mixture sticks between your fingers. A little vanilla and some spices are enough to flavour it. Then press the dough into the bottom of moulds or cases and keep it in the fridge while you make the filling.
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