It's the most wonderful time of year! The time of year when pumpkins abound and the world has a golden glow.
You really can't deny the beauty of Fall.
We've had some pretty unusually warm days so far this year, but the mornings are crisp.
Despite the sunny days and undeniable beauty of Fall, this has been an exceptionally hard one for us. Our grandmother (or Nannie as we called her), passed away in August. It's still so hard to believe she isn't here. She's been a constant in our lives, living with us for majority of our lives. We called her our second mom. All of the firsts are hard and this change in seasons has been no exception. So, while I love Fall and all of the pumpkin-y goodness it has to offer, I can't help but feel that bittersweet edge.
It may not be the healthiest thing to do, but when I'm sad...dessert. Who's with me?
These tarts are delicious and the perfect use for pumpkin.
Vegan Pumpkin Pie Tarts
adapted from Peaceful Dumpling
1 cup hazelnuts
1/2 cup whole wheat flour
3 tbsp brown sugar
2 1/2 tbsp coconut oil, melted
1/4 tsp salt
2 tbsp cold water
1 15 oz can pumpkin puree
3 1/2 tbsp brown sugar
1/3 cup silken tofu
1/2 tsp vanilla extract
1/8 tsp ground ginger
1/8 tsp nutmeg
2 tsp cinnamon
Preheat oven to 350 degrees F. Thoroughly grease muffin pan.
In a food processor blend all crust ingredients except the water. Add water and pulse to form dough.
Press dough into the bottom of the muffin pan. About 2 tbsp per section. Make sure to bring the dough up to create a lip around the edge.
Bake for 15 mins.
While the crusts are baking, blend together all the filling ingredients.
When the crusts are finished, take them out of the oven and add the filling.
Place back in the oven and bake for 20-24 mins, until edges are browned.
Once done, remove from oven and let cool.
Top with pumpkin seeds if you so desire.