Healthy Mini Pumpkin Tarts
These Healthy Mini Pumpkin Tarts are a delicious refined sugar free and gluten-free holiday dessert that are ready in 30 minutes!
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!
Notes
Fridge: Store tarts in an airtight container in the fridge for 3-4 days.
Calories: 244kcal, Carbohydrates: 16g, Protein: 2g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 153mg, Potassium: 151mg, Fiber: 2g, Sugar: 11g, Vitamin A: 3207IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg
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