Last year for Thanksgiving, I was new to the Paleo diet and wanted my daughter to get that pumpkin pie that she asked me for, so I did! Danielle Walker and her wonderful recipe saved the day and everyone said they loved it.
This year, I am working and won’t be able to be there but still wanted to do something and had seen a recipe for mini pumpkin tarts. It sounded and looked so good that I had to try it.
Despite having very little time (I am feeling confident enough now) I took the leap and went all in!
Now that I have been cooking this way for awhile it seemed pretty easy.
I found that this tart recipe made double the amount, for me. I would suggest that you keep wetting your fingers, to keep from sticking to the pie shell as you are pressing it into the muffin cups. I was unsure how thick I had to leave the crust for this time and will know better for next. It does raise up a bit, so I would press it a bit thinner than I originally thought it should be.
Next time, I would like to use fresh pumpkins to make up the filling, but this time I used the canned version.
This recipe turned out really good. I am very proud and I am still waiting to hear how the family liked it. Cross my fingers that they like it as much as I did!!
Be healthy and enjoy today.
Beth – Tasty Yummies
SERVES: 12 mini tarts
- 2 cups almond flour
- 2 tablespoons maple syrup*
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- dash of ground nutmeg
- 1/8 teaspoon salt
- 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
- 1/4 cup maple syrup*
- 1 teaspoon vanilla
- 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
- 2 tablespoons coconut oil, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- a pinch of ground cloves
- a dash of sea salt
Whipped Coconut Cream
- 1 can organic full fat coconut milk, refrigerated overnight
- 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
- 1 teaspoon vanilla
*Maple can be substituted 1:1 for honey if you follow SCD
- Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
- In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
- Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
- Bake for 15-20 minutes until golden brown.
- Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)
- Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
- Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
- Add in the remaining ingredients and process until smooth and creamy.
Whipped Coconut Cream:
- Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.
- Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks.
- Mix in your maple syrup and vanilla, if you are using.
- Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.
Assembling the Tarts:
Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.
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