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Gluten Free Pumpkin Pie Tartlets Recipe

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Pumpkin. The flavor of fall. An ingredient that occupies lattes, bread, scones, and pie. The latter, pumpkin pie, 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.

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.

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. #Glutenfree #pumpkin #pumpkinpie

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
    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. #Glutenfree #pumpkin #pumpkinpie

    Gluten-Free Pumpkin Pie Tartlets 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 amongst muffin cups.
      • Bake approximately 10-15 minutes or until the center is set.
      • Allow to cool at least 10 minutes before removing from pan.
      bistroMD’s Gluten Free Pumpkin Pie Tartlets #Recipe
       
      Author: bistroMD
      Serves: 15 tartlets
      Ingredients
      • [b] Pie Crust:[/b]
      • 1.5 cups Almond Flour
      • 1 Egg
      • 2 tablespoons Butter, unsalted
      • [b] Pie Filling:[/b]
      • 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. [b]Pie Crust:[/b]
      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. [b]Pie Filling:[/b]
      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.
       

       

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