Move aside toaster tarts. These flaky, warm Pumpkin Pie Tarts are a special morning treat for fall. Vanilla bean glaze on top. These cute heart and rectangle-shaped tarts – with sweet crimped edges – are perfect when paired with your favorite hot beverage. A vegan pumpkin spice latte maybe .. too much pumpkin? Or is that even possible?..
Cozy pumpkin butter filling wrapped in a rustic flaky cinnamon pie crust. Cute heart and rectangle shapes with crimped edges. And I actually whipped these sweet little pocket tarts up in under an hour – and that includes the baking time. Easier than they look.
Vegan Pumpkin Pie Tarts with Vanilla Glaze
makes 7-10 pockets, vegan
Vegan Cinnamon Pie Crust:
1/4 cup vegan butter, melted (you could also try with coconut oil + pinch of salt as a vegan butter substitute)
1/4 cup vegan butter, diced
1 cup whole wheat flour
2/3 cup white flour
1/4 tsp cinnamon + a few dashes of nutmeg
1/4 tsp salt
flour for rolling out dough
cold water as needed to soften mixture into dough (start with 2-3 Tbsp)
Pumpkin Butter Filling:
1/2 cup pumpkin puree
1/4 cup vegan butter
1/4 cup brown sugar, organic
1 tbsp maple syrup
1/4 tsp pumpkin pie spice
1 tsp lemon juice
1/3 cup soy creamer or coconut milk
1 cup powdered sugar
optional: 1 tsp virgin coconut oil (will create a thicker glaze)
optional: pinch vanilla bean specks
*flour note: yes! you can absolutely play around with gluten free or other flour varieties. Easily subbed in.
1. Preheat oven to 400 degrees. Whip up your glaze with a beater and place in fridge so will be chilled and thickened by the time you serve.
2. Add flour for pie crust to large mixing bowl. Stir in the salt, chopped butter and melted butter. Then slowly add in the cold water. Fold with spoon until thick – then add in a few sprinkles of flour and start kneading by hand in bowl until you get a nice fluffy rough. Add more water or flour if needed. Place dough in the freezer for about ten minutes while you do the pumpkin butter. My trick for fast chilling of dough is to have a sturdy steel or freezer-friendly glass platter or bowl already in the freezer so it chills quickly – add dough to that bowl.
3. Add all the pumpkin butter ingredients to a small bowl. Microwave for 1 minute. Stir well. Set aside.
4. Grab your dough from the freezer – it should be slightly chilled now. Roll out on a floured surface as thin as possible.
5. Grease a baking sheet. Cut our cookie cutters of your tarts. Place them floured side surface on the outside (up or down). Add about 1 -2 tsp of filling to each tart. Add a top layer tart cut out (roll out slightly for easier crimping. Then crimp the edges with a fork and poke a hole in center for venting. Continue until all dough is used. You may have leftover filling (or not). Optional: sprinkle with cinnamon and sugar on top – I sprayed a spritz of canola oil to allow sugar to stick to top.
6. Place in oven. Bake at 400 degrees for 5 minutes, then reduce to 350 and bake for an additional 12 minutes. Times may vary based on the thickness of your rolled out dough and size of your tarts. You can the edges to begin to brown while the center stays light and fluffy.
7. Remove from oven. Cool on cooling rack.
8. Pull glaze from fridge and swirl over top tarts. Serve warm.
Craving a more savory breakfast pumpkin bite? Try my Jack-o-Pumpkin Breakfast sandwich.