Pumpkin Pie Mini Tarts
| Servings | Prep Time |
| 9tarts | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 15oz canned pureed pumpkinnothing added
- 1/4cup honey or pure maple syrup
- 1/4cup full-fat unsweetened coconut milk
- 1 egg
- 1tsp cinnamon
- 1/2tsp ground nutmeg
- 1 dash salt
- For the crust:
- 2cups almond flour
- 1/4cup tapioca flour or arrowroot
- 1/4tsp salt
- 1/4tsp baking soda
- 1/4cup honey or pure maple syrup
- 1tsp pure vanilla extract
- 1/2cup coconut oilmelted
- Caramelized toppingoptional
- 1/2cup butterroom temp
- 1/2cup coconut sugar
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**