Easy Pumpkin Pie Tarts: Like Pumpkin Pie Only Cuter!
Pumpkin Pie Tarts
Pumpkin Pie Tarts: a super easy flourless pumpkin pie recipe, but made into tarts because they are cuter. 🙂 You can use sugar, coconut sugar, or make them super healthy and sugar-free if you use xylitol or erythritol.
I am going to confess something: I am not huge into pumpkin. I know, I know. I think it is because I am not huge into Starbucks and that is where a lot of people’s pumpkin obsession begins. But I am starting to come around and have been experimenting with some new pumpkin recipes this fall.
These pumpkin tarts use my favourite press-in crust recipe that I have tweaked over the years and I now consider it perfected. I use it for most of my recipes with crusts: dessert pies and tarts (including my killer butter tarts- recipe coming soon!), meat pie, chicken pot pie, and quiche. This recipe uses a double crust recipe and makes 12 cute little tarts. You could cut the recipe in half if you only need 6.
How to Cook a Pumpkin
If your pumpkin wasn’t sitting outside on the porch for too long, then why not cook it up and use it for pies (or baby food) instead of throwing it out! I like to cut my pumpkin in half and place it cut-side down in a pan (or 2 pans, depending on how big it is) with some water in it and bake it for an hour at 300 degrees.
You can also do it in the Instant Pot if it will fit. It takes about 14 minutes at high pressure.
How to Make Homemade Pumpkin Pie Spice
Pumpkin pie spice is a simple blend of five different spices: cinnamon, nutmeg, ginger, allspice and ground cloves. I like mine heavy on the cinnamon, because it’s delicious. I usually make a big batch of pumpkin pie spice and keep it in a mason jar in the pantry. If you are into pumpkin spice lattes, you can probably save yourself 6 bucks and make your own! Plus you can make them year-round! My friend Lara at Dates with Lara has an awesome recipe for homemade Pumpkin Spice Latte here that is going to convert me to a Pumpkin Spice Latte Lover (say that ten times fast!). You should check it out!
- 6 tbsp cinnamon
- 4 tsp ground nutmeg
- 4 tsp ground ginger
- 1 tbsp allspice
- 1 tbsp ground cloves
Pumpkin Pie Tarts: Recipe Tips and Variations
Sometimes instead of whipped cream, I make a meringue for these tarts. I mix 2 egg whites until stiff and slowly add 1/3 cup powdered sweetener like xylitol or erythritol and 1 tsp lemon juice, while still whipping. Then I spoon it onto the cooked tarts and bake them for 5 minutes at 425 degrees.
Instead of butter in the crust, you can use coconut oil. They are a bit crumbly and fragile but so delicious.
If you wanted to switch it up, instead of pumpkin, you could use a different squash like butternut squash or acorn squash.
The Goddess Body Program
If you are losing weight on Erica’s Goddess Body Program, you can enjoy these Pumpkin Pie Tarts during loading and in week 3 of maintenance, if you use xylitol or erythritol as sweetener. I love eating healthy, clean foods during loading, and these pumpkin pie tarts made with either butter or coconut oil fit the bill.
Please Comment Below
Do you love pumpkin? What other fall flavours do you look forward to? Do you make any of your own spice blends? I would love to hear from you. Please comment below!
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- 1 cup coconut flour
- 1/2 cup almond flour
- 1 cup butter, softened
- 2 eggs
- 1 1/4 cups pumpkin
- 1/3 cup sugar or natural sweetener like xylitol or erythritol
- 1 tbsp pumpkin pie spice
- 1 egg
- Mix ingredients together and divide into 12 equal-sized balls.
- Press the dough into the cavities of a muffin pan, making sure there are no holes.
- If you are using fresh pumpkin, puree it in the food processor to make sure it is nice and smooth. If it is from a can, just use it as is.
- Pour the filling into each of the 12 crusts.
- Bake at 350 for 20 minutes.
- Top with toasted pecans or whipped cream.