"These Sweet Pumpkin Spice Tarts are easier to make than traditional pumpkin pies. They’re gluten-free and filled with pumpkin purée spiced to perfection with vanilla, cinnamon, nutmeg, and allspice. The whipped cream is made from unsweetened coconut cream and coconut sugar. Enjoy!"
Sweet Pumpkin Spice Tarts
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Prep time: 20mins
Cook time: 22mins
Serves or Makes: 8
Recipe Card
ingredients
- 5 Siete Grain Free Almond Flour Tortillas
- 1 can pumpkin puree
- 1/4 cup raw cashews
- 1/2 cup almond milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 tbsp coconut sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 can unsweetened coconut cream, refrigerated
- 1 tbsp coconut sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Method
Step 1
Preheat the oven to 350°F/180°C. Heat a skillet over medium-high heat. Cut 4-5 tortillas in half and warm each half on the skillet until they become pliable.
Step 2
Spray a muffin tin pan with avocado spray and fold each tortilla half into muffin molds to create a crust. Bake for 10 mins.
Step 3
In a blender, combine pumpkin puree, cashews, spices, salt, sugar, and milk. Blend thoroughly and transfer to baked tortilla crusts, adding about ¼ cup to each tart.
Step 4
Bake for 12 mins. Remove from the oven and let tarts cool to room temperature.
Step 5
In a bowl, combine the white opaque part of the canned coconut cream along with sugar and spices. Whisk until cream becomes thick like whipped cream.
Step 6
Serve over cooled tarts and garnish with a dash of cinnamon.