Fall is upon us. Which can only mean one thing... pumpkin errr-thang!
Instead of making traditional pumpkin pie, why not surprise everyone with these equally tasty and fun gluten-free pumpkin treats? Since these tarts are made with almond flour and coconut flour crust, they are lower on the carb count (for all you keto people), higher in fibre, while still maintaining that delicious buttery texture!
Pumpkin puree, like sweet potatoes, is incredibly rich in the plant version of vitamin A called beta-carotene, which helps keep our eyes moist, skin smooth, and immune system strong. Coincidence that pumpkins are in-season during the fall months aka flu season? I think not! ;)
1 cup blanched almond flour
2 TBSP sifted coconut flour
2/3 cup brown rice flour
1 heaping TSP corn starch
1/2 cup butter (cut into small pieces)
1 TBSP sugar or honey
*1/2 TSP fine salt
1/4 TSP baking soda
1 cup pure pumpkin puree
1/3 cup full fat coconut milk blended
1/4 cup brown sugar or coconut sugar
10 drops NOW vanilla liquid stevia
1 TBSP pumpkin spice
1 large egg room temp
1 egg yolk room temp
1. Preheat oven to 350°F. Grease two 6 cup muffin pans with butter.
2. In the bowl of a food processor (or you can do this manually with your hands), pulse all crust ingredients EXCEPT egg to create thick crumbs, then pulse/process in the egg until a dough forms. If doing this by hand, cut the butter up into little pieces and then knead it for about 5-7 minutes. Add egg then knead for another few minutes until dough forms.
3. Create a ball with the dough, wrap in plastic, and chill in the refrigerator at least 20 minutes.
4. Using a teaspoon, drop a ball of dough in each muffin cup and press down with a tart tamper or if you don't have one, you can use a measuring cup that's a similar diameter to the muffin cup.
5. Bake the tarts in the preheated oven for exactly 5 minutes. Remove from the oven. The tarts will have puffed up quite a bit. Let cool for 10 minutes and DO NOT remove the tarts from the pan. In the meantime prepare filling..
6. Whisk all ingredients except eggs, then whisk in egg and egg yolk 1 at a time, don’t overmix.
7. Fill each cooled tart shell all the way to the top with pie pilling.
8. Cook for 12-18 minutes, until only the centers are slightly jiggly.
9. Allow tarts to cool completely
10. Use a small paring knife to separate the tarts from the muffin tin and serve with some whipped cream if you really wanna have some fun.
Lisa Makeeva, RD, MAN