No Bake Pumpkin Pie Tartlets

{Gluten Free, Paleo, AIP, Vegan}frame1stpumpkinpie802

My No Bake Pumpkin Pie Tartlets are full flavored + super easy: perfect for a low-stress Holiday!

I looooove to cook. But I don’t like to bake. Which is fine because I’d rather have savory than sweet. Forget cookies and cakes; I’m all about that extra dark chocolate, thank you very much. Wonderhubs, on the other hand, has a special fondness for certain baked goods, pumpkin pie being his favorite. Thankfully, my oven-free version is so good I’ll never have to bake a pumpkin pie again! Phew! 

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For those of us healing and managing chronic illness, it’s important to have easy recipes for enjoying the holidays. These tartlets are so simple you can make them while sitting down (I know because I’ve done it.) Just gather your ingredients and pull a chair up to the stove. If you can get out of bed, you can make these. And you’ll be glad you did. The aromatic flavor of toasted spices and silky mouth feel of these “mini pumpkin pies” guarantees they’ll be a hit with friends and family, so double (or triple) this recipe to share it with others!

Ingredients: (makes 4 tartlets as shown)

  • 1/3 cup canned pumpkin
  • 1/4 cup coconut oil
  • 1/4 cup coconut butter (if your coconut butter is solid like mine always is, you can press the chips + chunks you pry out of the jar into a 1/4 cup. It doesn’t have to be perfectly measured)
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon mace powder
  • 1/8 teaspoon ground cloves
  • pinch of salt
  • small amount of liquid oil for greasing silicon molds
  • optional: crumbled toasted coconut flakes to top for a bit of crunch

Notes: You’ll need silicon molds for this recipe. Coconut butter is also sometimes called coconut manna.

Method:

  1. Combine the ingredients in a small pan on the stove.
  2. Turn the heat to low and begin to whisk as the coconut oil and butter melts.
  3. Once melted, continue to whisk until the spices are aromatic (that means yummy smelling, trust me you’ll know) and the mixture has a smooth, glossy sheen. Chef’s Tip: slowly heating the spices over low heat activities their volatile oils for a fuller flavor without over toasting them.
  4. Turn off the heat and remove the pan from the stove.
  5. Use a small amount of neutral flavored oil (MTC or avocado work well) to grease the inside of 4 silicon molds.
  6. Pour the tartlet mixture evenly into the molds and tap them on the counter to smooth out the top of the tartlets.
  7. Place the tartlets in the freezer until fully set, about 25 minutes. Alternatively you can put them in the fridge for longer.
  8. Now this is the important part okay? To get the right texture on these lovely little mini pies you have to let them come back to room temperature after they’ve set. In our home that takes at least 20-30 minutes after being pulled from the freezer.  If you try a bite and it’s more crumbly than creamy you’ll know they need to sit out longer. There’s nothing wrong with leaving these out for an hour or two, so if in doubt leave ’em out.
  9. Once they’re at room temperature, gently peel away the sides of the molds to loosen the tartlets and then turn the molds over to “tap” them out onto plates. Garnish with crumbled toasted coconut (or coconut whipped cream) if you like and serve.
  10. You did it, yay! Do a happy dance and grab a fork!

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Holistic Inspiration:

Sweet treats like the Pumpkin Pie Tartlets remind us of life’s sweetness and of our abundance. Think about it: the coconut and spices in this recipe were grown and gathered from all over our beautiful planet. So before you dig in, take a deep breath in and welcome these truths into your heart: You are abundantly provided for. And Life is sweet.

May you eat well, live well, be well.     Xx Kat

“Not what we have, but what we enjoy constitutes our abundance.” ~ Epicurus

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