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 tartlet recipe will bring the fall flavor and the feast’s symbol 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
Tartlets Ingredients:
- 1.5 cups Almond Flour
- 1 Egg
- 2 tablespoons Butter, unsalted
- 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 the muffin pan with non-stick olive oil spray or use muffin liners.
- Press approximately one tablespoon of dough into each cup and press to fill the bottom evenly.
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 for approximately 10-15 minutes or until the center of the tartlet is set.
- Allow the tartlets to cool for at least 10 minutes before removing them from the pan.
Gluten Free Pumpkin Pie Tartlets
Discover the charm of Pumpkin Pie Tartlets - a bite-sized twist on a Thanksgiving classic! Perfect for any fall gathering.
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 the tartlets to cool at least 10 minutes before removing them from the pan.