No-Bake Pumpkin Pie Tartlets
Let's be real, pumpkin pie is a holiday staple. Even though these Pumpkin Pie Tartlets are a deviation from the classic, they still scream next level classy. They're perfect for any special occasion or just a random Tuesday night. The oatmeal graham cracker crust is the star of the show, and the creamy, spiced pumpkin filling is the cherry on top (metaphorically speaking, of course). Plus, they're surprisingly easy to make - no fancy culinary skills required. Trust us, your guests will be begging for the recipe!
Equipment
- Tart or muffin tin
- Food Processor
Ingredients
For the no-bake oatmeal cookie crust:
- 1 1/2 cups rolled oats
- 1/2 cup finely ground graham cracker crumbs
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts pistachios or cashews (optional)
- 1/4 cup melted butter or coconut oil
For the mascarpone banana pumpkin pie filling:
- 1 15-ounce can pumpkin puree
- 1 mashed ripe banana
- 1/2 cup mascarpone cheese softened
- 1/3 cup granulated sugar
- 1-2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Make the no-bake oatmeal cookie crust:
- In the food processor, blend the oats, graham cracker crumbs, brown sugar, and walnuts (if using).
- Drizzle in the melted butter or coconut oil until the mixture is well combined and can be pressed together between fingers.
- Divide the crumb mixture evenly among 12 mini tartlet pans or muffin cups. Press the crumbs firmly into the bottom and sides of the cups to form a crust.
- Refrigerate for at least 30 minutes to set.
Make the mascarpone banana pumpkin pie filling:
- In a large bowl, whisk together the pumpkin puree, mashed banana, mascarpone cheese, sugar, cinnamon, nutmeg, ginger, vanilla and salt until smooth and well combined.
Assemble the tartlets:
- Spoon the pumpkin filling into the chilled no-bake oatmeal cookie crusts. Do not overfill to avoid the crust from breaking.
- Refrigerate for at least 4 hours, or until the filling is set.
Serve:
- Serve the tartlets chilled or at room temperature, topped with whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts, if desired.
Notes
Tips:
- If you don't have graham cracker crumbs, you can use finely ground gingersnap cookies or vanilla wafers.
- You can also make the no-bake oatmeal cookie crust in advance and store it in the refrigerator for up to 3 days.
- Make sure the mascarpone cheese is softened to room temperature before using, or the filling will be lumpy.
- For a richer flavor, you can use dark brown sugar in the no-bake oatmeal cookie crust.