Healthy Pumpkin Tarts With Gluten-Free Pecan Crust
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These Healthy Pumpkin Tarts With Gluten-Free Pecan Crust are such a delicious replacement for traditional pumpkin pie!
This healthy pumpkin pie recipe is great for the whole family (my 2 and 5-year-old boys love these tarts!). The combination of pumpkin puree, pumpkin pie spice, and pecans brings two beautiful holiday desserts together, Pumpkin Pie and Pecan Pie, creating (in my opinion) the best pumpkin pie ever.
Of course, preceding the yummy tarts, we love serving this 30-Minute Skillet Pumpkin Lasagna or Vegetarian Stuffed Delicata Squash as an easy holiday meal around this time of year.
Healthy Pumpkin Tart Recipe
I am absolutely in love with this recipe! When creating these mini pumpkin pies, I really doubted that they would turn out. I had never tried making traditional pumpkin pie, let alone a healthier pumpkin pie.
I was VERY pleasantly surprised with how they turned out and plan to make them for Thanksgiving this year! I mean, you can’t beat homemade pumpkin pie (that you can have seconds…or thirds?? of and still feel okay about it!)!
The Pecan Crust is also sooo much better than store-bought pie crust and not to mention, much more nutrient-dense! This recipe is seriously pumpkin spice and everything nice!
What You’ll Love About These Pumpkin Pie Tarts
- Easy. Simply mix the crust ingredients in a food processor and the pie filling in a bowl, then assemble the pie tarts in a muffin tin.
- Quick. These tarts are ready in just about 30 minutes!
- Healthy(ish). These tarts are much healthier than classic pumpkin pie! They’re made with pure maple syrup, have lower sugar content than the classic recipe, have no heavy cream, and have a simple gluten-free pecan crust.
Healthy Pumpkin Tart Ingredients
- Raw pecans
- Maple syrup
- Coconut oil
- Salt
- Gluten-free flour
- Pumpkin puree
- Egg
- Maple syrup
- Pure vanilla extract
- Pumpkin pie spice
- Salt
How to Make Pumpkin Tarts
STEP 1 – Make gluten-free pie crust
In a food processor, process raw pecans by themselves a few times until they’re broken down fairly well. Next, add maple syrup, coconut oil, salt, and gluten-free flour and process until combined and pecans are chopped finely. Set aside.
STEP 2 – Make pumpkin filling
In a large bowl, add pumpkin puree, egg, maple syrup, vanilla, pumpkin pie spice, and salt and stir to combine well.
STEP 3 – BAKE
Line a muffin pan with non-stick liners and scoop a big spoonful of the pecan crust mixture into each muffin liner. Push the mixture down with your fingers or a spoon so that it’s compact and no longer crumbly. Pour the pumpkin pie filling over each of the pecan crusts to create mini pumpkin pies, filling them up about ¾ of the way full.
Bake in the oven for 20 minutes at 375 degrees Fahrenheit, letting the pumpkin pie filling set. Allow to cool. Serve warm or at room temperature. (Optional) Sprinkle chopped pecans on top of each tart and a dollop of plain yogurt or homemade whipped cream or whipped coconut cream.
How to Store Pumpkin Pie Tarts
Fridge: Store tarts in an airtight container in the fridge for 3-4 days.
Frequently Asked Questions
I have not tried making these vegan, however, you could try replacing the egg with a flax egg, though I’m not sure how this would turn out! To do this, combine 1 tablespoon flaxseed meal with 2.5 tablespoons water and let it sit for a few minutes until it coagulates. Add it to the recipe as you would the egg.
Yes! Simply replace the gluten-free flour with regular all-purpose flour at a 1:1 ratio. Keep in mind that the tarts won’t be gluten-free anymore.
No, use pumpkin puree for the recipe. Pumpkin pie filling comes with sugar and spices already mixed in. In trying to keep this recipe healthier, you’ll want to use pumpkin puree.
I personally love Bob’s Red Mill Gluten-Free 1:1 Flour Blend. I’ve also tried it with the gluten-free flour blend from Trader Joe’s! I haven’t tried making the crust with almond flour, but if you try it let me know how it turns out in the comments below!
Sure! I personally haven’t tried this recipe with a different type of nut, so I can’t speak to how it will taste. However, I imagine swapping the pecans out for something like walnuts or hazelnuts (hazelnuts will be harder to blend) would be yummy!
More Recipes for the Holiday Season!
Healthy Gluten-Free Pumpkin Banana Muffins (Dairy-Free)
Green Bean Bundles With Brie Cheese and Cranberry Jam
Vegetarian Stuffed Delicata Squash With Lentils
Vegan Thumbprint Cookies With Raspberry Chia Jam
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Healthy Pumpkin Tarts
Ingredients
Pecan Crust
- 2 cups raw pecans
- 1 tablespoon maple syrup
- 3 tablespoons coconut oil, melted
- ¼ teaspoon salt
- ¼ cup gluten-free flour
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1 egg
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with non-stick muffin liners and set aside.
- In a food processor, process raw pecans by themselves a few times until they’re broken down fairly well. Next, add maple syrup, coconut oil, salt, and gluten-free flour and process until combined and pecans are chopped finely. Set aside.
- In a large bowl, add pumpkin puree, egg, maple syrup, vanilla, pumpkin pie spice, and salt and stir until combined well.
- Scoop a big spoonful of the pecan crust mixture into each muffin liner. Push the mixture down with your fingers or a spoon so that it’s compact and no longer crumbly. Pour the pumpkin pie filling over each of the pecan crusts to create mini pumpkin pies, filling them up about ¾ of the way full.
- Bake in the oven for 20 minutes, until the pumpkin pie filling has set. Allow the tarts to cool slightly. Serve warm or at room temperature. (Optional) Sprinkle chopped pecans on top of each tart and a dollop of plain yogurt or homemade whipped cream or whipped coconut cream.
Notes
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