Easy Pumpkin Spice Tarts (GF |Low Fat)

Easy Pumpkin Spice Tarts (GF |Low Fat)

Recipe by mrsslimonplantsCourse: Dessert


Prep time


Cooking time


Total time



Easy Pumpkin Spice Dessert
These are my easy go to low calories and fat pumpkin spice pie tarts. It’s an easier way to eat your pumpkin pie but without all the extra work and calories. This recipe is super easy to make and these tarts turn out delicious! I hope you’ll give these one a try.

Macros for each Tart (about 52g serving):
Calories: 96, Fat: 2.9g, Protein: 2.6g, Carbs: 15.6g


  • For Base Layer:
  • 1/2 cup quick cooking oats (I used gluten free)

  • 4 (80g) pitted Medjool dates

  • 1/3 (60g) cup nut butter of your choice (I used mixed seeds/nut butter)

  • 1/2 tsp pumpkin spice seasoning

  • For Filling:
  • 200g (about 1 cup) pumpkin puree

  • *150g Extra firm silken tofu

  • 1.5 tbsp arrowroot powder

  • 1/2 tsp pumpkin spice

  • 1/2 tsp ground cinnamon

  • 1 tsp vanilla extract

  • 1/3 cup maple syrup (+/- adjust per your taste, but be careful not to add too much liquid otherwise Tarts won’t set, use coconut brown sugar or an extra medjool date for sweetness instead)

  • Additional Toppings
  • Coconut whip cream

  • Chopped toasted pecans


  • Preheat oven to 350 F.
  • Pulse all base ingredients in a food processor. Use a silicon muffin tray, add equal parts mixture one by one to each compartment. Press down the mixture to create the bottom layer. This recipe should make about 12 tarts.
  • In another blender or the same food processor, toss all the filling ingredients, blend till completely smooth. Equally scoop out the filling mixture on top of each base layer one by one. Smooth out the top with a spatula or spoon. Bake at 350F for about 20-25 minutes.
  • Once baked, remove from the oven. Make sure to let them cool completely before removing them from the silicon tray otherwise they’ll break. Add coconut whipped cream and a sprinkle of cinnamon on top right before serving. Feel free to add crushed toasted pecans on top. Store the rest in the refrigerator (without any whip cream) to use throughout the week.

Recipe Video


  • *You can make these tarts without tofu but I highly recommend silken tofu for extra protein and richness.

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