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 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
How to Make Gluten-Free Pumpkin Pie Tartlets
Pie Crust:
- Preheat oven to 350 °F.
- Add all ingredients to a food processor or blender until a smooth dough forms.
- Spritz muffin pan with non-stick olive oil spray or use muffin liners.
- Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.
Pie Filling:
- 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.
- Divide filling among muffin cups.
- Bake approximately 10-15 minutes or until the center of the tartlet is set.
- Allow the tartlets to cool at least 10 minutes before removing them from the pan.
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:
- Preheat oven to 350 °F.
- Add all ingredients to a food processor or blender until a smooth dough forms.
- Spritz muffin pan with non-stick olive oil spray or use muffin liners.
- Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.
Pie Filling:
- 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.
- Divide filling among muffin cups.
- Bake approximately 10-15 minutes or until the center of the tartlet is set.
- 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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