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No-Bake Pumpkin Tarts

Squarebar-Crusted No-Bake Pumpkin Tarts, i.e. our one last pumpkin hurrah of the season (until next year, that is)! As you may know, today is the last Friday of November, otherwise known as the day after Thanksgiving, Black Friday, and, most importantly, National Leftovers Day. So, we ask you, did you happen to make pumpkin pie, pumpkin bread, or maybe even pumpkin muffins for Thanksgiving? If the answer is yes, you probably have some left over pumpkin puree sitting around, or maybe you bought a whole extra can… don’t let it go to waste! Use it to make these super scrumptious, gluten-free, no-bake, no-fuss, vegan pumpkin tarts! Second Thanksgiving anyone? Thanks Kristin (@nom_stop) for these bite-sized, leftover-conscious yummies! 


Chocolate Coated Almond Spice Squarebars

1 cup pumpkin puree

1/4 cup almond milk (or other dairy-free milk)

1/4 cup melted coconut oil

3/4 cup pitted Medjool dates

1 tsp vanilla

1 tsp pumpkin pie spice


  1. Put your two Squarebars in a food processor and blend until finely ground. 
  2. Line a muffin tin with paper muffin cups and place 1 heaping tablespoon of the ground-up Squarebar mixture in each cup; press down with your fingers to form a layer of crust. 
  3. For the filling: combine all other ingredients in a food processor or blender and blend until mixed thoroughly. Add about 2-3 tbsp of filling into the muffin cups on top of the Squarebar crust. 
  4. Refrigerate for 4-6 hours and enjoy! 

let's text!

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