Infuse your morning with some pumpkin pie flavor. You'll feel like Martha Stewart with a platter of these in your kitchen..
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:
¼ cup vegan butter, melted (you could also try with coconut oil + pinch of salt as a vegan butter substitute)
¼ cup vegan butter, diced
1 cup whole wheat flour
⅔ cup white flour
¼ teaspoon cinnamon + a few dashes of nutmeg
¼ teaspoon salt
flour for rolling out dough
cold water as needed to soften mixture into dough (start with 2-3 Tbsp)
Pumpkin Butter Filling:
½ cup pumpkin puree
¼ cup vegan butter
¼ cup brown sugar, organic
1 tablespoon maple syrup
¼ teaspoon pumpkin pie spice
1 teaspoon lemon juice
Vanilla Glaze:
⅓ cup soy creamer or coconut milk
1 cup powdered sugar
optional: 1 teaspoon 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.
Directions:
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 teaspoon 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.
Before glaze..
After glaze..
Katerina Bernleithner says
No, you cannot make these gluten-free. They will taste weird and fall apart. With some yeast could make a decent vegan buttery biscuit, though!
Melissa Wells says
I would like to make these for a holiday party. How would I make them gluten free? Is it a straight sub for gluten free flour?
Mary Ciulla says
I'm not able to print the instructions as with other sites. I'll have to pass or write it out.
Kathy Patalsky says
you can use the addthis button for print-friendly. My newer recipe have an easier button to use. This was an archive recipe.
fabiana says
Your family is so blessed to have you!!! I wish I could eat each one of your goodies:)
Katherine says
I just made these! Used 1/4 c melted coconut oil and 1/4 c diced Earth Balance for the crust. Also used 1 cup spelt and 2/3 cup AP. Realized I didn't have enough pumpkin, so subbed maybe 1/3 of it with applesauce in the filling. I didn't make the glaze because I was lazy, but they were great without it (although I did eat one with melted chocolate on top, which was also awesome!) My (non-vegan) roommate asked me if I was putting them any place special, so she could make sure she could find them tomorrow morning at breakfast time. 🙂
Danny Goodman says
Made these today (October 2013) and my only comment, besides "they're fabulous" and "thanks for the great recipe" is: need to double this. Absolutely.
Thank you!
Libertad924 says
For the filling I think apple could work great also.
Kathy Patalsky says
Hi there, I do not post that info for all my recipes, but caloriecount dot com is a great free tool if you need to calculate. hope that helps!
Leona says
These sound awesome. I need to know the amount of calories,fat, cholesterol and protein in the Vegan Pumpkin pie tarts with vanilla glaze. Does anyone know that information? Dying to make them...just need a little more information.
Julie says
Can I use regular butter? I'm not vegan and don't have vegan butter handy.
Kathy Patalsky says
I believe so
Jessica Ruiz says
Can I use regular butter in place of vegan butter?
Kathy Patalsky says
The vanilla specks I used were a spice "ground vanilla bean" - they have plenty of natural vanilla flavor, but you are welcome to use vanilla extract if you'd like.
Geralyn MacVittie says
Am I missing something? Other than the optional pinch of vanilla bean "specks", I see no vanilla in the vanilla glaze.
keen on Food says
great recipe, they look like pop-tarts! I think I'll try and make a bat h of these, freeze them and pull out as needed and se if they'll toast. Just have to make a slightly less 'short' crust I think. Might try the old classic 'blueberry' too, just to re-live childhood memories of breakfast (not so healthy in my household!).
alix says
can these be done successfully as gluten free? thanks! xo
Christina says
Portable pumpkin pies!! I love this idea!!
John Hartil says
Cool ~ must give them a go!
KT says
I am DEFINITELY making these. I'm thinking about adding chocolate to it somehow though. Would it be ridiculous to add cocoa powder to the pie crust? Or maybe chocolate chips to the filling? What do you think would be best?
Kathy Patalsky says
Good question - updated the post to be more specific. The water is to be used "as needed" until you achieve a soft dough texture. Since flours vary I don't like to give an exact amount. Start with a few spoonfuls and add more if needed. Heartier flours may need more moisture, while white or gluten free flours will soften quickly. Hope that helps.
Jean says
Thank you so much!
Jean says
How much cold water is needed in the crust mix? I don't see it in the list.
Kimberly says
Oh. My. Dear. God.
Kathy Patalsky says
Thanks!
Jess says
These look so good :3 I can't wait to try them!
Warm Vanilla Sugar says
Love the look of these! Delicious!
Taylor says
So cute! I bet they are delicious too.