Samaira Banga makes no-bake pumpkin tarts with an almond-walnut-date crust and a creamy pumpkin-cashew filling sweetened with jaggery. Freeze for 18 hours, then cut into bite-size pieces. The whole thing comes together without an oven.
When one pie lover meets another pie lover, this is what happens. Let's make pumpkin swirl pie. First, prepare the crust. Blend roasted almonds, walnuts, dates, and rock salt, pulsing until the mixture is coarse. Press this evenly into mini tart tins. For the filling, blend steamed pumpkin, cashews, jaggery, cinnamon, nutmeg, and a little rock salt Until it's creamy. Spread it over the crust. Now for the fun part. Add a few drops of swirl paste on top and use a toothpick to gently swirl and create playful patterns. Freeze for 18 hours until perfectly set. Once it's set, we'll demould these. Wow, they look so beautiful. Cut into small pieces and enjoy.
