PUMPKIN PIE TARTLETS

By   November 12, 2014

Pumpkin Pie Tarts (1 of 5)

The holiday season is quickly approaching. The season of good food, delicious desserts, warm feelings, family, friends, and of course, good memories. These Pumpkin Pie Tartlets are guaranteed to please all your family and friends, and leave good memories for the years to come. Not only because they’re so good, but also because this is a guilt-free dessert. You’d really appreciate it during holidays, especially if you’re watching that waist line. If you think that dessert cannot be healthy, you’re wrong. I adapted this recipe from iFoodreal, where an awesome food blogger Olena took on a challenge to create a healthy Pumpkin Pie recipe. Thank you!

My challenge was to substitute almond flour with coconut flour (that’s what I had on hand), and still get the nice and crumbly crust, which would enhance, not compete with the flavor of the filling. In a process of making this substitution of flour, I’ve learned that the coconut flour is “more thirsty”, it absorbs more liquid, and so I had to use more coconut milk than you’ll see in a picture. This recipe makes about 34 Pumpkin Pie Tartlets.

Ingredients for the Pie Crust:

  • 1 cup coconut flour
  • 1+1/2 cup whole wheat flour + more for rolling
  • 1/4 cup coconut oil, melted
  • 1+1/4 coconut milk
  • 1/8 teaspoon salt
  • coconut oil cooking spray

Pumpkin Pie Tarts (1 of 14)

Start with preheating the oven to 425 degrees F. Spray mini tart molds (the original recipe calls for 9″ pie dish, so you can use that to make a round 9″ pumpkin pie instead) with cooking spray, set aside. In a large mixing bowl, combine all the crust ingredients and mix. With hands, shape mixture into a ball.

On lightly floured surface, flatten the dough with your hands, than with floured rolling pin, roll out dough.

Pumpkin Pie Tarts (3 of 14) Pumpkin Pie Tarts (4 of 14)

Using a “cookie cutter” method, ease dough into tartlet mold. With your fingers, press gently onto bottom and sides of tartlet mold.

Pumpkin Pie Tarts (6 of 14) Pumpkin Pie Tarts (7 of 14)

Bake for 15 minutes. Meanwhile, prepare the best Pumpkin Pie Filling.

Pumpkin Pie Tarts (9 of 14)

Ingredients for Pumpkin Pie Filling:

  • 1/2 cup egg whites (I used 3 egg whites, it all depends on the size of the eggs)
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1/2 teaspoon pure vanilla extract
  • 1 + 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Pumpkin Pie Tarts (11 of 14)

In a large bowl, mix all the filling ingredients together. Pour it into pre-baked tartlets. Reduce oven temperature to 350 degrees F, and bake for another 45 minutes.

Pumpkin Pie Tarts (12 of 14) Pumpkin Pie Tarts (13 of 14)

Pumpkin Pie Tarts (14 of 14) Pumpkin Pie Tarts (1 of 2)

You can enjoy these Pumpkin Pie Tartlets as is, or you can top them with whipped cream with caramel, like we did per children’s request. Oh, how much they loved it. This is the best Pumpkin Pie Recipe yet!

Pumpkin Pie Tarts (2 of 5)

Pumpkin Pie Tarts (3 of 5)

Pumpkin Pie Tarts (5 of 5)

Enjoy!

PUMPKIN PIE TARTLETS

  • Servings: this recipe makes 34 tartlets
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Pumpkin Pie Tarts (2 of 5)

Ingredients for the Pie Crust:

  • 1 cup coconut flour
  • 1+1/2 cup whole wheat flour + more for rolling
  • 1/4 cup coconut oil, melted
  • 1+1/4 coconut milk
  • 1/8 teaspoon salt
  • coconut oil cooking spray

Instructions:

  1. Start with preheating the oven to 425 degrees F.
  2. Spray mini tart molds (the original recipe calls for 9″ pie dish, so you can use that to make a round 9″ pumpkin pie instead) with cooking spray, set aside.
  3. In a large mixing bowl, combine all the crust ingredients and mix.
  4. With hands, shape mixture into a ball.
  5. On lightly floured surface, flatten the dough with your hands, than with floured rolling pin, roll out dough.
  6. Using a “cookie cutter” method, ease dough into tartlet mold. With your fingers, press gently onto bottom and sides of tartlet mold.
  7. Bake for 15 minutes. Meanwhile, prepare the best Pumpkin Pie Filling.

Ingredients for Pumpkin Pie Filling:

  • 1/2 cup egg whites (I used 3 egg whites, it all depends on the size of the eggs)
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1/2 teaspoon pure vanilla extract
  • 1 + 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Instructions:

  1. In a large bowl, mix all the filling ingredients together.
  2. Pour it into pre-baked tartlets.
  3. Reduce oven temperature to 350 degrees F, and bake for another 45 minutes.
  4. You can enjoy these Pumpkin Pie Tartlets as is, or you can top them with whipped cream with caramel, like we did per children’s request. Oh, how much they loved it. This is the best Pumpkin Pie Recipe yet!

Enjoy!

4 Comments on “PUMPKIN PIE TARTLETS

  1. Pingback: WHAT’S FOR DINNER? | Vera's Cooking

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