In the fall we always seem to have an abundance of pumpkins, and there’s nothing better than pumpkin pie! But since most of us try to eat “grain free“, coming up with a recipe everyone likes is sometimes a difficult task. This recipe has been adapted from is original version, and I am happy to report that our farm “testers” loved these so much, they flew off the plate! Best enjoyed with a cup of tea.


Grain and Sugar Free Pumpkin Tarts

A tasty pumpkin tart that will disappear in seconds!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Paleo
Servings: 12 tarts

Ingredients

Shells

  • 2 cup Almond Flour
  • 2 tablespoons Maple Syrup
  • 1/4 cup Coconut Oil melted
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1 dash Ground Nutmeg
  • 1/8 teaspoon Salt

Filling

  • 1/2 cup Raw Cashews for best results, soak cashews for 4 hours ahead
  • 1/4 cup Maple Syrup
  • 1 teaspoon Vanilla
  • 1 cup Pumpkin Puree Fresh for best results. Canned pumpkin works too!
  • 1/2 package Cream Cheese
  • 2 tablespoons Coconut Oil melted
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 pinch Ground Cloves
  • 1 dash Sea Salt

Chocolate Drizzle

  • 1/4 cup Coconut Oil
  • 1/4 cup Cocoa

Instructions

Tarts

  • Preheat oven to 350ºF. Grease a large muffin tin butter or coconut oil. In a large bowl or food processor, add all of the ingredients and mix very well. If necessary use your hands to insure the ingredients are mixed well! Add the mixture to the muffin tin and press down firmly into the cup using your fingers. Bake for 15-20 minutes until golden brown. Watch closely as it can burn quickly! Allow to cool in the pan while you make the filling

Filling

  • Pour the cashews into a food processor. Process them until they form almost a paste. Add in the maple syrup, vanilla and coconut oil and mix, then add in the remaining ingredients and process until smooth and creamy. Pour filling over the crust. place the tarts in the fridge until cool.

Chocolate Drizzle

  • Once the tarts are cool, carefully take them out of the muffin tin and place on wax paper. Put the coconut oil and cocoa in a pot and place on the stove over a low heat. Stir until the coconut oil is melted and both ingredients are combined. Use a spoon and drizzle the mixture over the tarts. Place the tarts back in the fridge until you're ready to serve.