Gluten Free Pumpkin Pie Tartlets
Author: 
Recipe type: Dessert
Serves: 15
 
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
  1. Pie Crust:
  2. Preheat oven to 350 °F.
  3. Add all ingredients to a food processor or blender until a smooth dough forms.
  4. Spritz muffin pan with non-stick olive oil spray or use muffin liners.
  5. Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.
  6. Pie Filling:
  7. 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.
  8. Divide filling amongst muffin cups.
  9. Bake approximately 10-15 minutes or until center is set.
  10. Allow to cool at least 10 minutes before removing from pan.
Recipe by Three Different Directions at https://www.threedifferentdirections.com/gluten-free-pumpkin-pie-tartlets-healthy-thanksgiving-recipe.html