Okay, I have to tell you about this Blackberry Pumpkin Pie Nice Cream Tart Recipe that I recently fell head over heels for. It’s the perfect blend of creamy pumpkin goodness with a fresh berry twist, all wrapped up in a naturally sweet, spiced crust. Whether you’re looking for a healthier dessert or just something fun and different to wow your guests, this tart is an absolute showstopper. Seriously, keep reading because this recipe is fan-freaking-tastic!

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Why This Recipe Works

Natural Sweetness: Uses medjool dates and bananas to keep it sweet without any refined sugar.
Creamy Texture: The nice cream base blends pumpkin and frozen bananas for an indulgent yet healthy feel.
Fun Presentation: The blackberry swirl and optional spider decoration make it a perfect conversation starter.
No Bake & Easy Prep: No oven required, just a food processor and freezer – perfect for warm weather or quick fix.

A round pie with two visible layers is shown on a white and gray striped cloth over a white marbled surface. The bottom layer is light brown and crumbly, while the top layer is smooth and bright orange with a creamy texture. The top is decorated with dark purple swirled lines and whole blackberries placed evenly around the pie and on top. One slice is being lifted by a small metal spatula with a wooden handle, showing the even thickness of both layers. In the background, there is a white human skull prop and an orange pumpkin slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This recipe is all about balance—the crust is chewy and spiced, while the nice cream filling is cold, smooth, and deeply flavorful thanks to pumpkin and warming spices. Using frozen fruit, like bananas and pumpkin, creates that ice cream consistency without any dairy. Plus, blackberries bring tartness and beauty to the mix.

Medjool Dates: These sticky sweet dates act as a natural binder and sweetener in the crust; make sure they’re soft and pitted for easy blending.
Almond Flour: Adds a nutty, tender crumb to the crust while keeping it gluten-free.
Shredded Coconut: Gives texture and a subtle tropical flavor that pairs well with pumpkin.
Vanilla Extract: Enhances all the flavors, especially in the crust and nice cream.
Coconut Oil: Melted and cooled, it helps the crust hold together and adds richness.
Maple Syrup: A touch more natural sweetness and moisture to the crust.
Pumpkin Pie Spice: Essential! Delivers that warm, cozy autumn vibe we all crave.
Salt: Balances the sweetness and deepens flavors.
Frozen Bananas: The base of the nice cream—make sure they’re well frozen and chopped for easier blending.
Pumpkin Puree: Adds that luscious pumpkin flavor and creamy texture, plus tons of pumpkin goodness.
Full Fat Coconut Milk: Keeps the mixture creamy without dairy and adds mild coconut undertones.
Blackberries: Both blended into the tart and as fresh toppings, they add a tart pop and gorgeous color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things I love about this Blackberry Pumpkin Pie Nice Cream Tart Recipe is how easy it is to make it your own. Whether you want to play up the blackberry flavor or make it a little less sweet, swapping or adjusting ingredients is a breeze. I’ve tried a few variations, and each one shines.

Extra Spice: I like adding a pinch of cinnamon or nutmeg to deepen the pumpkin pie vibe if I’m feeling cozy.
Berry Swap: You can swap blackberries for raspberries or blueberries if that’s what you have on hand—or mix them in for a colorful swirl.
Dairy-Free Variant: This recipe is already dairy-free, but if you want an extra creamy texture, a splash of cashew cream works wonders too.
Crust Upgrade: For a crunchier crust, sprinkle in some chopped pecans or walnuts with the almond flour.

Step-by-Step: How I Make Blackberry Pumpkin Pie Nice Cream Tart Recipe

Step 1: Prep the Crust

First, throw your pitted medjool dates, almond flour, shredded coconut, vanilla, melted coconut oil, maple syrup, pumpkin pie spice, and a pinch of salt into a food processor. Pulse it until the dates break down and the mixture sticks together when you squeeze it. This is key—if the crust doesn’t hold together, add a little more almond flour or an extra date. Next, grease your springform pan with coconut oil and firmly press the crust into an even layer. Pop it into the freezer for at least 10 minutes to let it set while you prep the nice cream. Pro tip: Press the crust really firmly to avoid crumbling when cutting the tart later.

Step 2: Freeze the Pumpkin Layer

Grab a can of pumpkin puree and spread it evenly on a parchment-lined baking sheet. Freeze it for 30 minutes or until solid. This step is crucial because frozen pumpkin blends beautifully with frozen bananas to create that creamy ice cream texture—without it, you might end up with a more liquid filling.

Step 3: Blend the Nice Cream Base

Now, toss your frozen bananas, the frozen pumpkin slab, coconut milk, vanilla, and pumpkin pie spice into the food processor. Blend until you get a perfectly smooth, creamy mixture with no chunks—like soft serve ice cream. If it’s too thick, add a splash more coconut milk but don’t overdo it. You want scoopable but not soupy.

Step 4: Assemble the Tart

Take the crust out of the freezer and carefully spread all—but ¼ cup—of the nice cream over it in an even, smooth layer. Then, leave that remaining ¼ cup in the food processor along with ½ cup of blackberries and blend again until the blackberries are fully pureed. Pour this blackberry mixture into a small ziplock bag, snip off a tiny corner, and pipe a spiral pattern from the center outward on the tart.

To get that cool spider-web pattern, drag a knife or skewer gently from the center to the edge of the tart in straight lines, crossing the spiral. It’s easier than it sounds, and so satisfying to see! Finally, decorate the edge with halved blackberries. If you’re in a Halloween spirit, I love turning some into little blackberry spiders by adding piped chocolate legs and nut butter eyes. Freeze the tart again for at least 30 minutes to firm up completely.

Pro Tips for Making Blackberry Pumpkin Pie Nice Cream Tart Recipe

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Perfect Freezing: Always freeze your pumpkin puree in a thin layer—it blends more evenly and gives your nice cream that dreamy texture.
Date Quality Matters: Use fresh, soft medjool dates for the crust, or soak firmer dates in warm water for 10 minutes beforehand.
Scoop & Soften: When serving, let the tart sit for 5-10 minutes at room temp so it softens just enough to cut easily without melting.
Smooth Swirls: For neater blackberry spirals, pipe slowly and steadily, and don’t overload the zucchini bag opening.

How to Serve Blackberry Pumpkin Pie Nice Cream Tart Recipe

The image shows a round, orange pumpkin pie with a smooth surface and a slightly rough golden crust. On top of the pie, there is a dark purple spider web pattern made with a thick sauce that stretches from the center to the edges in concentric circles. Fresh blackberries are placed evenly on the web, some with a few drips of the same dark sauce, creating the look of spiders. The pie is on a white cloth with thin black stripes, and the background has a large orange pumpkin sitting on a white marbled surface. A few blackberries are scattered around the pie. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love keeping the garnishes simple to let the tart shine. Fresh halved blackberries around the edge give a burst of color and freshness. Sometimes I sprinkle a tiny pinch of cinnamon or a dusting of powdered sugar on top just before serving. And for a festive touch, little chocolate “spider legs” piped on blackberries are fun and delightful for holiday treats.

Side Dishes

This tart stands beautifully on its own, but I like pairing it with a warm chai latte or a cup of spiced herbal tea to complement the pumpkin pie spice flavors. For brunch, it works wonderfully alongside a light fruit salad or a spiced nut mix. It’s that perfect sweet finish that won’t overwhelm your meal.

Creative Ways to Present

For special occasions, I’ve served this tart on a rustic wooden board with mini pumpkin decorations and little autumn leaves around. You can also pipe whipped coconut cream rosettes on the sides for a fancy look. If you’re feeling extra, dust some edible gold glitter on the berry swirl for sparkle that wows at dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), cover the tart tightly with plastic wrap or an airtight lid and keep it in the freezer. I usually keep mine for up to a week without any noticeable loss of flavor or texture. When you want to enjoy more later, just let it sit out for about 10 minutes before slicing.

Freezing

This tart freezes beautifully and is perfect to make in advance for parties or busy weeks. The crust and nice cream can both be frozen together. Just make sure to wrap the tart securely to avoid any freezer odors sneaking in.

Reheating

Since this is a no-bake frozen dessert, reheating isn’t ideal. Instead, let it thaw a bit at room temperature until soft enough to scoop and slice. This way, you keep that lovely creamy texture without melting it into a mess.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Great question! Fresh pumpkin can be used but you’ll need to cook and puree it first to get the smooth texture of canned pumpkin. Also, fresh pumpkin tends to have a higher moisture content, so you might want to freeze it in a thinner layer before blending to achieve the right consistency for the nice cream.
How sweet is the tart? Do I need to add sugar?

This Blackberry Pumpkin Pie Nice Cream Tart Recipe is naturally sweet from the dates, bananas, and maple syrup. It has a cozy, mildly sweet flavor—not overly sugary. If you prefer sweeter desserts, you can add a bit more maple syrup to the nice cream or crumble some sweetened coconut on top.
Can I make this tart nut-free?

Absolutely! Swap almond flour in the crust for oat flour or sunflower seed flour to keep things nut-free. Just keep in mind the texture might be a little different but still delicious and holding together nicely with the dates.
Is the tart gluten-free?

Yes! Since the crust uses almond flour and shredded coconut instead of any wheat flour, this tart is naturally gluten-free. Just check your pantry staples to ensure they’re certified gluten-free if you’re cooking for someone with celiac disease.

Final Thoughts

This Blackberry Pumpkin Pie Nice Cream Tart Recipe has become one of my all-time favorite ways to enjoy fall flavors without turning on the oven or adding refined sugars. It’s a dessert that feels indulgent but still light and healthy, and that’s a win-win in my book. I’ve made it for family dinners, potlucks, and even casual weekends, and it always gets rave reviews. I can’t wait for you to try it—trust me, it’s a total keeper and will quickly become a dessert you reach for again and again.