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Pumpkin Cream Tart

Pumpkin Cream Tart

Pumpkin Cream Tart

Can be made in a mini muffin tin, regular muffin tin, or springform pan. Use muffin liners so they don’t stick!


1 can full-fat coconut milk
1/3 + 1 Tbsp pumpkin puree
1 Tbsp maple syrup
1/4 tsp each cinnamon, ginger, & nutmeg
Dash of cloves

Dash of salt
Unwrapp’d nutrition bar dough (we recommend Chai!)


1) Shake can of coconut milk & refrigerate overnight
2) Scoop out 2/3 cup from the top of the can into a mixing bowl
3) Add pumpkin, maple syrup & spices and mix. Adjust spices to taste.
4)┬áPress Unwrapp’d into muffin liners or pan
5) Top with pumpkin cream
6) Freeze for 1 hour*

*If frozen for longer, let them sit at room temperature until they are soft enough to remove the liners and eat

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