Recipe

Pumpkin Pie Tarts

Prep time: 15 minutes

Cook time: 8 minutes

Serving size: 12 servings

Difficulty: Medium

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Already love our Pumpkin Cinnamon Ancient Grain Granola? Then these pumpkin pie tarts will be your new fall dessert obsession. Whether you’re hosting a Thanksgiving feast or just craving a little autumn indulgence, these mini tarts are the best way to celebrate the cozy fall season.

In this recipe

Ingredients

Crust:

1 Bag Purely Elizabeth Pumpkin Cinnamon Granola

5 dates, fresh

3 tbsp coconut oil

¼ tsp salt

Filling:

1 ½ cups Greek yogurt

¼ cup pumpkin puree

¼ tsp cinnamon

¼ tsp pumpkin pie spice

1 tbsp maple syrup

Topping:

Coconut whipped cream

Cinnamon

Directions:

Preheat the oven to 350 F and prepare a muffin pan with 12 liners.
Place the granola into a food processor and pulse until fine crumbles form.
Add in the dates, oil, and salt and pulse until well combined.
Distribute the mixture between the 12 liners and press the crust into the bottom and up the sides of the liners.
Bake the crust for 7-8 minutes. Let cool.
Mix together the filling ingredients and distribute between the cups. Top with coconut whipped cream and a sprinkle of cinnamon. Enjoy!