Gluten Free Pumpkin Pie Tartlets

Pumpkin. The flavor of fall. An ingredient that occupies lattes, bread, scones, and pie. The latter, pumpkin pie, is a traditional staple to celebrate Thanksgiving.
A symbol of the Thanksgiving Feast and a favorite by many.
bistroMD has created a delicious recipe that takes the standard pumpkin pie and recreates into with flare into gluten-free pumpkin pie tartlets.
At just 150 calories per tartlet and 4 grams of protein, this gluten-free pumpkin pie tartlets recipe will bring the flavor of fall and the symbol of the feast to your table as a healthier option than the traditional pie.

Pumpkin Pie Origin:

The origin of pumpkin pie dates back to early American settlers of the Plymouth Colony in southern New England (1620-1692).

It is believed they may have made pumpkin pies without crusts.

Their version involved stewing pumpkins or filling a hollowed-out pumpkin shell with milk, honey, and spices and then baking it in hot ashes.

Gluten Free Pumpkin Pie Tartlets Recipe

 

Gluten-Free Pumpkin Pie Tartlets Ingredients:

Pie Crust:

  • 1.5 cups Almond Flour
  • 1 Egg
  • 2 tablespoons Butter, unsalted
Pie Filling:

  • 1 can (15 oz) Pumpkin Puree
  • ½ can Coconut Milk, unsweetened
  • ½ cup Honey
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger, ground
  • ¼ teaspoon Cloves, ground
  • ½ teaspoon Sea Salt

collage of tartlets

How to Make Gluten-Free Pumpkin Pie Tartlets

Pie Crust:

  1. Preheat oven to 350 °F.
  2. Add all ingredients to a food processor or blender until a smooth dough forms.
  3. Spritz muffin pan with non-stick olive oil spray or use muffin liners.
  4. Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.
 

Pie Filling:

  1. Add all ingredients to a medium-sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
  2. Divide filling among muffin cups.
  3. Bake approximately 10-15 minutes or until the center of the tartlet is set.
  4. Allow the tartlets to cool at least 10 minutes before removing them from the pan.
gluten free pumpkin tartlets

Gluten Free Pumpkin Pie Tartlets

Yield: 15 tartlets
Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes
Additional Time: 10 minutes
Total Time: 2 hours 20 minutes

Today's Best Recipe is gluten-free pumpkin tartlets. At just 150 calories per tartlet and 4 grams of protein, pumpkin pie is recreated.

Ingredients

Pie Crust:

  • 1.5 cups Almond Flour
  • 1 Egg
  • 2 tablespoons Butter, unsalted

Pie Filling:

  • 1 can (15 oz) Pumpkin Puree
  • ½ can Coconut Milk, unsweetened
  • ½ cup Honey
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger, ground
  • ¼ teaspoon Cloves, ground
  • ½ teaspoon Sea Salt

Instructions

Pie Crust:

  1. Preheat oven to 350 °F.
  2. Add all ingredients to a food processor or blender until a smooth dough forms.
  3. Spritz muffin pan with non-stick olive oil spray or use muffin liners.
  4. Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom. 

Pie Filling:

  1. Add all ingredients to a medium-sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
  2. Divide filling among muffin cups.
  3. Bake approximately 10-15 minutes or until the center of the tartlet is set.
  4. Allow to cool at least 10 minutes before removing from tartlets from pan.
Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 86mgCarbohydrates: 12gFiber: 2gSugar: 10gProtein: 4g

Nutritional Information may not be accurate

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