gluten free pumpkin tarts

The other day I found this fabulous recipe for cupcakes on fantasy author S. J. Wolff’s blog,  Wolff’s Realm. I converted it and the result was awesome – they disappeared before I could even get a photo! So yesterday I made them again, added a ginger cookie and coconut crust, and didn’t tell anyone until I had a picture to post! The ginger and coconut combined beautifully with the pumpkin, added a bit of texture, and the tarts also came out of the pan easier – although the crust does add a few calories.

pumpkin tarts. gf and me 2013.Recipe makes 6 tarts

What you’ll need:

1 cup pumpkin puree

¼ cup sugar

2 tablespoons brown sugar

1 egg

½ teaspoon vanilla

¼ cup + 2 tablespoons evaporated milk

2 tablespoons coconut flour

2 tablespoons rice flour

¼ teaspoon xanthan gum

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon salt

1/8 teaspoon baking powder

1/8 teaspoon baking soda

Whipped cream to taste

OPTIONAL:

¼ cup gluten free ginger cookie crumbs. (We use Patsy Pie cookies and crush them in a plastic bag)

1 ½ tablespoons coconut

1/8 teaspoon cinnamon

1 ½ tablespoons butter or margarine, melted

What you’ll do:

Preheat oven to 350 degrees and lightly grease 6 muffin cups.

If you are using the crust, mix together cookie crumbs, coconut, and cinnamon. Add the melted butter and stir until combined. Divide evenly and press firmly into the bottom of the muffin cups.

For the tarts, mix together the pumpkin, sugars, egg, vanilla and evaporated milk.

In small bowl, combine flours, xanthan gum, spices, baking powder and baking soda.

Add the flour mix to the pumpkin and combine.

Divide pumpkin filling into 6 muffin cups and bake for 25 minutes.

If crustless, let cool for 20 minutes, remove carefully from pan, and chill in fridge for 30 minutes before serving.

If you made the crust, let the tarts cool completely in the fridge before removing from the pan.

Top with whipped cream and serve.

Like this? You might also like our

gluten free peach pie

apple crumble muffins

coconut rhubarb brown betty

Photo credit gf and me 2013

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