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Pumpkin Pie Tarts (Gluten-Free)

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Pumpkin Pie Tarts… okay, we’ve got your attention. These little bites of joy will be the perfect addition to your Thanksgiving spread this year. Plus, you can make them in under an hour! They will surely impress, but also be devoured because they’re so delicious.

Pumpkin desserts are always a staple on the Thanksgiving table, but sometimes, let’s be honest, pumpkin pie can get a little old! Variety is always appreciated, especially at a meal that’s pretty much the same every single year.

Shake things up this year with these Pumpkin Pie Tarts! Still all the classic flavors of the Thanksgiving favorite, but with an upgraded look… plus, they’re gluten free! You’ll be thankful you made these!

Further Food Nutritionist Commentary:

Coconut flour is a gluten-free flour made solely from coconuts. Rich in fiber and MCTs, it may promote stable blood sugar, good digestion, and heart health. It may also boost weight loss and fight some infections. Plus, it's delicious and versatile, making it a smart choice when choosing flour alternatives.

By Anna Lee

Pumpkin Pie Tarts (Gluten-Free)

  • Prep Time:15 Minutes
  • Cook Time:30 Minutes
  • Servings: 4 Tarts

Ingredients

Crust:

3/4 cup almond flour

3 tablespoon coconut flour

1 egg white (reserve yolk for egg wash)

1/4 cup coconut oil, melted

Filling:

1 cup pumpkin puree

1/2 cup full fat coconut cream

1 egg

1/4 cup unsweetened almond milk (can sub with any other non-dairy variety)

1/4 cup brown sugar

2 teaspoon pumpkin pie spice

Pinch of sea salt

Instructions

  1. Preheat oven to 350F. Lightly spray or grease 4 mini tart pans and set aside.
  2. In a food processor, combine all of the crust ingredients and pulse until a dough forms.
  3. Roll the dough into a ball and then divide into 5 equal pieces.
  4. Between 2 pieces of parchment paper, roll out one of the small dough balls to about 1/4 inch in thickness. Carefully lay the flattened dough into one of the tart pans and gently press to mold it around the edges. Trim off any excess dough that may fall over the edge. Repeat for the remaining 3 pans then set aside.
  5. In a medium sized mixing bowl, combine the filling ingredients and mix until thoroughly combined.
  6. Spoon the pumpkin mixture into each tart pan and fill to the top without letting it spill over.
  7. Roll out the last remaining dough ball between the parchment and cut out shapes using a cookie cutter(s) of choice. Gently place the cut-outs over the tarts as desired. Brush the cut-outs lightly with the reserved egg yolk.
  8. Bake the tarts for about 30 minutes or until the crust is lightly golden and the filling in the center is firm.
  9. Allow to cool before serving.
Preheat oven to 350F. Lightly spray or grease 4 mini tart pans and set aside. In a food processor, combine all of the crust ingredients and pulse until a dough forms. Roll the dough into a ball and then divide into 5 equal pieces. Between 2 pieces of parchment paper, roll out one of the small dough balls to about 1/4 inch in thickness. Carefully lay the flattened dough into one of the tart pans and gently press to mold it around the edges. Trim off any excess dough that may fall over the edge. Repeat for the remaining 3 pans then set aside. In a medium sized mixing bowl, combine the filling ingredients and mix until thoroughly combined. Spoon the pumpkin mixture into each tart pan and fill to the top without letting it spill over. Roll out the last remaining dough ball between the parchment and cut out shapes using a cookie cutter(s) of choice. Gently place the cut-outs over the tarts as desired. Brush the cut-outs lightly with the reserved egg yolk. Bake the tarts for about 30 minutes or until the crust is lightly golden and the filling in the center is firm. Allow to cool before serving.

Nutrition Information

Per Serving: Calories: 331; Total Fat: 25 g; Saturated Fat: 18 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 47 mg; Sodium: 68 mg; Potassium: 60 mg; Carbohydrate: 22 g; Fiber: 4 g; Sugar: 17 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 127%; Iron: 9%; Calcium: 18%;

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