Healthy Mini Pumpkin Tarts With Pecan Crust
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These Pumpkin Tarts are delicious, better-for-you mini pumpkin pies that are sweetened with maple syrup and are ready in 30 minutes! They are a perfect healthier, gluten-free treat for the Fall, Thanksgiving, or any holiday event.
When I say these Mini Pumpkin Tarts are good, I mean like really good. My whole family could not get enough of them! My two little boys are my number one taste testers, and they highly approve of this recipe.
I love that this recipe combines two Thanksgiving classics, Pumpkin Pie and Pecan Pie, and merges them into one healthier treat. The gluten-free pecan crust is just heavenly, especially when paired with the pumpkin filling.
Here at Supermom Eats, I believe you don’t have to give up desserts to eat well – recipes like these mini pumpkin tarts let you enjoy a treat while still nourishing your body!
Another recipe I love serving at Thanksgiving or Christmas is this Healthier Gluten-Free Apple Cinnamon Loaf!
Recipe Ingredients
You’ll need the following ingredients to make these Pumpkin Tarts:
Ingredient Notes
- Pumpkin Puree: Be sure to use “pumpkin puree” or “pure pumpkin”, not “pumpkin pie filling”. Pumpkin pie filling has added spices and sugar, and we don’t want the added sugar. Be sure to check the ingredient label to make sure pumpkin is the only ingredient.
Additions & Substitutions
- Toppings: These mini pumpkin pies are delicious topped with a dollop of yogurt (dairy-free if needed), whipped cream or whipped coconut cream, chopped pecans, and/or a sprinkle of cinnamon or pumpkin pie spice.
- Coconut Oil: You can use another neutral vegetable oil or olive oil instead of coconut oil, if needed. Just note that the flavor profile will be slightly different.
- Gluten-Free Flour: You may use a regular all-purpose flour if you don’t need the recipe to be gluten-free.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can replace it with cinnamon.
Tools For This Recipe
- Food processor
- Mixing bowl
- Muffin pan
How to Make Mini Pumpkin Tarts: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a food processor, process raw pecans by themselves a few times until they’re broken down fairly well.
Step 2: Next, add maple syrup, coconut oil, salt, and gluten-free flour and process until combined and pecans are chopped finely. Set aside.
Step 3: In a large bowl, add pumpkin puree, egg, maple syrup, vanilla, pumpkin pie spice, and salt, and stir until fully mixed.
Step 4: Use a cookie scoop to scoop pecan crust mixture into non-stick muffin liners in a muffin pan. 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 almost to the brim. 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.
Storage & Reheating
- Fridge: Store tarts in an airtight container in the fridge for 3-4 days.
Frequently Asked Questions
I have not tried making these vegan, so I can’t speak to how they’d turn out without the egg. You could try replacing the egg with a flax egg, though I’m not sure how they 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. Let me know if it works if you try it this way!
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 added sugar and spices already mixed in. In trying to keep this recipe healthier, you’ll want to use pumpkin puree/pure pumpkin.
I love using Bob’s Red Mill Gluten-Free 1:1 Flour Blend.
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! Pecans are really perfect for this recipe in terms of their flavor, though!
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Did you try this recipe?
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Healthier Dessert Recipes You’ll Love!
Healthy Mini 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 1:1 flour blend
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 until they're broken down into small pieces.
- Next, add maple syrup, coconut oil, salt, and gluten-free flour and process until combined. Set aside.
- In a large bowl, add pumpkin puree, egg, maple syrup, vanilla, pumpkin pie spice, and salt and mix until well combined.
- Use a cookie scoop or a spoon and scoop the pecan crust mixture into each muffin liner so it fills up about 40-50% of the 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 almost to the brim.
- Bake in the oven for approximately 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/dairy free yogurt/whipped cream, then sprinkle some cinnamon or pumpkin pie spice on top!
Can you freeze these tarts?
Hi Debbie! Hmmm, I haven’t tried freezing the tarts before. I think it just might work though! If you give it a go, let me know how they turn out. 🙂