Prep time: 15 minutes | Cook time: 8 minutes | Servings: 12 tarts | Difficulty: Medium
These mini pumpkin pie tarts are what happens when your favorite fall granola becomes the crust. The base is made from Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola blended with dates and coconut oil — pressed into muffin cups and baked until just set. The filling is a simple mix of Greek yogurt, pumpkin puree, maple syrup, and warm spices that comes together in minutes. The result is a no-fuss fall dessert that's genuinely impressive to serve but easy enough to make on a weeknight.
These work equally well as a Thanksgiving dessert, a seasonal snack, or a lighter take on pumpkin pie when you want all the flavor without the effort of a full pie crust. Make them ahead and keep them in the fridge — they actually get better as the filling sets overnight.
Ingredients
Crust:
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1 bag Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola
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5 fresh dates, pitted
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3 tbsp coconut oil
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¼ tsp salt
Filling:
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1½ cups Greek yogurt
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¼ cup pumpkin puree
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¼ tsp cinnamon
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¼ tsp pumpkin pie spice
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1 tbsp maple syrup
Topping:
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Coconut whipped cream
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Cinnamon, for dusting
Directions
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Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
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Add the granola to a food processor and pulse until fine crumbles form — about 20–30 seconds.
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Add the pitted dates, coconut oil, and salt. Pulse again until the mixture is well combined and holds together when pressed.
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Divide the mixture evenly between the 12 liners. Use your fingers or the back of a spoon to press the crust firmly into the bottom and up the sides of each cup.
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Bake for 7–8 minutes, until the crust is lightly golden and set. Remove from the oven and let cool completely before filling.
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While the crusts cool, whisk together the Greek yogurt, pumpkin puree, cinnamon, pumpkin pie spice, and maple syrup until smooth.
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Spoon the filling evenly into each cooled crust. Top with a dollop of coconut whipped cream and a dusting of cinnamon. Serve immediately or refrigerate until ready to serve.
Make It with Purely Elizabeth
The granola crust is what makes these tarts — and the Pumpkin Cinnamon Ancient Grain Granola was practically made for this recipe. It's already packed with warm spice flavor, so by the time it's blended and baked into a crust, it tastes like the best graham cracker crust you've ever had — except it's made from whole grains, coconut sugar, and real pumpkin spice rather than processed crackers.
→ Shop Pumpkin Cinnamon Ancient Grain Granola
Tips & Variations
Make them ahead. These tarts are ideal for make-ahead entertaining. Bake the crusts and prepare the filling up to 2 days in advance, store separately in the fridge, and assemble right before serving. They'll keep fully assembled for up to 3 days refrigerated.
Make them dairy-free. Swap the Greek yogurt for a thick coconut yogurt — the filling will be slightly looser but still delicious. Use the same amount.
Add a maple drizzle. A thin drizzle of maple syrup over the whipped cream just before serving adds a little extra sweetness and a beautiful finish.
Try a different granola. The crust works with any Purely Elizabeth granola — Original Ancient Grain or Maple Almond Butter are both great alternatives if you want a more neutral base that lets the pumpkin filling shine.
Go crustless. The filling works beautifully on its own as a pumpkin yogurt dip served alongside granola for scooping — a great option for a casual fall snack.
Frequently Asked Questions
Can I make pumpkin pie tarts ahead of time? Yes — these are a great make-ahead dessert. The baked crusts can be stored at room temperature for up to 2 days, and the filling keeps in the fridge for up to 3 days. Assemble and add the whipped cream topping right before serving for the best texture.
Are these pumpkin pie tarts gluten-free? Yes. Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola is certified gluten-free, and all other ingredients in this recipe (Greek yogurt, pumpkin puree, dates, coconut oil, maple syrup) are naturally gluten-free. Always check your specific protein powder and coconut whipped cream labels if you're serving to someone with a serious gluten sensitivity.
Can I make these dairy-free? Yes — swap the Greek yogurt for a full-fat coconut yogurt. The texture will be slightly softer but the flavor will still be rich and creamy. Make sure your coconut whipped cream is dairy-free as well.
What can I use instead of dates in the crust? Medjool dates work best because they're soft and sticky enough to bind the granola crust together. If you don't have dates, you can try 3–4 tablespoons of almond butter or cashew butter as a binder instead. The texture will be slightly different but it will still hold.
How do I store pumpkin pie tarts? Store assembled tarts in a sealed container in the refrigerator for up to 3 days. Add the coconut whipped cream topping fresh each time if possible, as it can deflate slightly over time.
Can I use canned pumpkin puree? Yes — canned 100% pumpkin puree works perfectly here. Just make sure it's plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices already mixed in.
Topics: Fall Desserts · Pumpkin Recipes · Gluten-Free Desserts · Mini Tarts · Thanksgiving Dessert · Make-Ahead Desserts · Dairy-Free Option
