Fall is just around the corner! Soon, we’ll be sniffing in the crisp air, picking pumpkins and baking up a storm!
I just adore fall. As soon as the weather starts changing, a little piece of my heart flutters, and the anticipation of baking makes me giddy. And of course, pumpkin is a classic fall ingredient. Get ready, friends. These Pumpkin Pie Mini Tarts are so good, my kids were begging for seconds!
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
tarts
|
Ingredients
- 15 oz canned pureed pumpkin nothing added
- 1/4 cup honey or pure maple syrup
- 1/4 cup full-fat unsweetened coconut milk
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 dash salt
- For the crust:
- 2 cups almond flour
- 1/4 cup tapioca flour or arrowroot
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup coconut oil melted
- Caramelized topping optional
- 1/2 cup butter room temp
- 1/2 cup coconut sugar
Ingredients
|
Instructions
- Preheat oven to 325 degrees and line a muffin tin with liners. In a medium bowl, mix together all the pumpkin mixture ingredients. Set aside.
- In a large bowl, combine all the crust ingredients. Press about 2 TBSP of crust dough into the muffin cups and spoon the pumpkin mixture on top, filling the muffin cup almost to the top.
- If you want to do the caramelized topping, mix the 1/2 cup butter and 1/2 cup coconut sugar together in a bowl and then drop small pieces on the top of the pumpkin mixture in each muffin cup.
- Bake in oven for about 30 minutes, or until pumpkin is set. Remove and cool a bit, then place in refrigerator and chill for at least an hour. Take off muffin liner and serve!
Recipe Notes
These are meant to be served and stored chilled. **Do not remove the muffin liner until the tart is completely chilled**
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Tessa@TessaDomesticDiva says
These look like some very tasty morsels Shanti! I would love to try them! Featuring your recipe this week!
Life Made Full says
Thank you, Tessa!!
Linda says
How many muffins did this recipe make? The serving size says 4, but I think that must be a mistake.
Shanti Landon says
Hi, Linda! This recipe makes about 9 tarts, I’ve corrected the recipe, thanks!