Yummy bite size tarts filled with a warming spiced pumpkin filling – these vegan mini pumpkin spice latte tarts are the perfect lighter autumn treat.

It seems I’m on a pumpkin roll this year. I’ve gone from never using pumpkin in my recipes to sharing 2 recipes in one week! I’m starting to feel I’ve missed out on years of pumpkin joy. It really is such a versatile ingredient that can be used to make so many delicious healthier treats.

Pumpkin puree is so much easier to get hold of now in the UK compared to a few years ago when I first wanted to explore using it in baking. The only place I could find it was online and it wasn’t cheap! Now many major supermarkets stock it. If not, you’re guaranteed to find it in online supermarkets. This has made it so much easier for me (and you!) to start experimenting with it.

I love making mini desserts. Bite size treats like these mini tarts means they’re already portioned out eliminating the faffy process of slicing. Smaller portions mean you can eat as many or as few as you like. There’s less chance you’ll end up with someone leaving half an eaten slice that you’ll inevitably have to throw away.

I’m using ready made pastry to make this recipe easier plus so much quicker. You can make your own, or use an alternative base. Something like the base in this healthier baklava recipe would work well. Made with oats, so you have the option of making them gluten-free (provided you use gluten-free oats!).

What you’ll need to make these vegan mini pumpkin spice latte tarts:

Pumpkin puree – Pumpkin is a great ingredient to use in desserts. It’s a fruit, therefor a source of vitamins, minerals and fibre. It’s also fairly low in calories, making it an easy way to bulk up a recipe whilst keeping the calories low. It’s perfect in baking as it adds loads of moisture meaning you don’t need to use as much oil.

Ready rolled shortcrust pastry – I’m using this for ease and to make the recipe quicker to prepare. Many shop bought shortcrust pastry is vegan/dairy-free. You can also find gluten-free versions if necessary. As I mentioned above, you can use an alternative base if you prefer.

Almond milk – I’m using Califia Farms pumpkin spice cold brew to enhance the pumpkin flavour whilst adding a hint of coffee.

Cornflour – this will work to thicken and set the pumpkin filling.

Spices – cinnamon, ginger and allspice make these tarts much more warming & moreish.

Sugar – I like using coconut or brown sugar as they complement the spices in these tarts.

Why you need to try these vegan mini pumpkin spice latte tarts:

They’re easy to make
Saves time by using ready made pastry
Mini, bite sized and cute!
Vegan & dairy-free
Nut-free
Can be made gluten-free by using an alternative base (as mentioned above)
Only call for a few ingredients
Delicious and perfect for autumn!