Happy Thanksgiving Weekend!! In my home, pumpkin pie is a staple at Thanksgiving. Nothing beats a truly good pumpkin pie filling. My dad only ate the best of the best pumpkin pie… and would eat nothing less than the best. He was a bit of a pie connoisseur. He knew when someone got the flavors just right. I’m sure he would agree with my household that these tarts make the list of pumpkin pies to eat. I hope you enjoy them as much as I do.
I love a good tart. Single serving tarts are great for guests when you have a large crowd coming up to the dessert table. Also good when guests want to try a little of everything, a small tart helps prevent overindulging. It’s also especially good now that we are very conscious of contact and exposure to germs and viruses. PLUS, who doesn’t love this beautiful tart spread on their table?
This recipe is CORN-FREE, DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, PALEO, SOY-FREE, & VEGETARIAN
Pumpkin Pie Tart with Coconut Whipped Cream
- 1 cup Almonds
- 1 cup Cashews
- 1 Egg
- 1/4 cup Coconut Oil melted and divided
- 1/3 cup Maple Syrup divided
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/2 tsp Sea Salt
- 2 1/4 cups Pureed Pumpkin
- 1/3 cup Unsweetened Almond Milk
- 2 1/2 tbsps Arrowroot Powder
- 2 tsps Pumpkin Pie Spice
- 1 1/2 cups Canned Coconut Milk full fat, refrigerated overnight
- Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea salt until a crumbly dough forms.
- Preheat oven to 350ºF (177ºC) and line a muffin tray with parchment cups.
- Lay a piece of parchment paper on the counter. Place your dough onto the parchment and pat into a ball.
- Place another sheet of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to 2 to 3 mm thickness and cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up.
- Gently press each cut-out into a parchment cup to form the crust. Set aside.
- Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5 of maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt. Spoon pumpkin filling into each tart.
- Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerate at least 6 hours or overnight for a firmer filling.
- In the meantime, make the coconut whipped cream. Scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
- Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.)
- When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!
- No Arrowroot Powder – Use tapioca flour instead.
- Homemade Pumpkin Pie Spice – Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp. ground allspice. Store in an air-tight container.
- Pumpkin Pie Squares – Press dough evenly into a parchment-lined rectangular baking dish. Spread pumpkin filling evenly across the crust. Bake for 45 min. Let cool and/or refrigerate 6+ hours. Slice into squares and top with coconut whipped cream when ready to serve.
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