Gluten-Free Pumpkin Pie Tartlets

Thanksgiving is right around the corner and while we all know that one the best parts of Thanksgiving is the meal! It can be hard to eat healthy and right with so many different and delicious items. This year choose to eat a little bit healthier for Thanksgiving with these gluten-free pumpkin pie tartlets.

This recipe was submitted with the help of the experts at bistroMD who would love for you to celebrate Thanksgiving with the foods you love by making healthy recipes. Looking for more healthy Thanksgiving options check out bistroMD’s Thanksgiving menu!

Thanksgiving Dessert: Pumpkin Pie Tartlets

Ingredients:

• Pie Crust:
  • 1.5 cups Almond Flour
  • 1 Egg
  • 2 tablespoons Butter, unsalted

• Pie Filling:
  • 1 can (15 oz) Pumpkin Puree
  • ½ can Coconut Milk, unsweetened
  • ½ cup Honey
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger, ground
  • ¼ teaspoon Cloves, ground
  • ½ teaspoon Sea Salt

Instructions:

• Pie Crust:
  • Preheat oven to 350 °F.
  • Add all ingredients to a food processor or blender until a smooth dough forms.
  • Spritz muffin pan with non-stick olive oil spray or use muffin liners.
  • Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

• Pie Filling:
  • Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
  • Divide filling amongst muffin cups.
  • Bake approximately 10-15 minutes or until center is set.
  • Allow to cool at least 10 minutes before removing from pan.

Nutrition Per Pumpkin Pie Tartlet (Serves: approximately 15 tartlets):

• Calories: 150
• NET Carbohydrate: 12 grams
• Protein: 4 grams