Gluten Free Pumpkin Pie Tartlets

With Thanksgiving around the corner, everyone is gearing up to cook, bake, and of course enjoy yummy dishes for dinners and desserts. It goes without saying that pumpkin pie is one of the big dogs when it comes to holiday dessert favorites (they don’t call it pumpkin season for nothin’). Although, with all of these mouth-watering savory foods and finger-lickin’ desserts, its hard to stave off the added pounds. But, who says you have to break the (calorie) bank during the holidays? There are tons of recipes that are delicious and can be healthier options for anyone trying to keep their caloric intake in check this season!

Here is a healthier take on the traditional pumpkin pie, Gluten Free Pumpkin Pie Tartlets courtesy of bistroMD.

Enjoy! xx

~Letisha

Gluten Free Pumpkin Pie Tartlets

Nutrition Per Tartlet

(Serves approximately 15 tartlets):

Calories: 150
NET Carbohydrate: 12 grams
Protein: 4 grams

Ingredients

Pie Crust:

  • 1.5 cups Almond Flour
  • 1 Egg
  • 2 tablespoons Butter, unsalted

Pie Filling:

  • 1 can (15 oz) Pumpkin Puree
  • ½ can Coconut Milk, unsweetened
  • ½ cup Honey
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger, ground
  • ¼ teaspoon Cloves, ground
  • ½ teaspoon Sea Salt

Instructions

Pie Crust:

  1. Preheat oven to 350 °F.
  2. Add all ingredients to a food processor or blender until a smooth dough forms.
  3. Spritz muffin pan with non-stick olive oil spray or use muffin liners.
  4. Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

Pie Filling:

  1. Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
  2. Divide filling amongst muffin cups.
  3. Bake approximately 10-15 minutes or until center is set.
  4. Allow to cool at least 10 minutes before removing from pan.

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