Gluten Free Pumpkin Pie Tartlets

Gluten Free Pumpkin Pie Tartlets

With Thanksgiving right around the corner, my sisters and I are already planning our holiday menu. You don’t have to be unhealthy this Thanksgiving. This year, choose healthier Thanksgiving meal options and still be able to enjoy your delicious meal, but without packing on the extra pounds. With these Gluten-Free Pumpkin Pie Tartlets you can still celebrate Thanksgiving with the foods you love by using healthy recipe. I am so excited to share this recipe from the the experts at bistroMD. With only 150 calories with 12 grams of carbohydrates and 2 grams of 4 protein, you’ll feel great about enjoying this amazing pumpkin dessert!

Gluten Free Pumpkin Pie Tartlets

Cook Time:

15 minutes

Prep Times:

25 minutes

Yield:

Makes 15 tartlets

Ingredients:

Pie Crust:
11/2 cups almond flour
1 egg
2 tablespoons butter, unsalted

Pie Filling:
1 (15 ounce) can pumpkin puree
1/2 can coconut milk, unsweetened
1/2 cup liquid honey
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon sea salt

Preparation:

Pie Crust:
1. Preheat oven to 350°F.

2. In a food processor container or blender combine all ingredients until a smooth dough forms.

3. Spray a muffin pan with non-stick spray or use muffin liners. Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

Pie Filling:
1. In a medium bowl, combine all ingredients and mix using a hand mixer until smooth. Divide filling evenly among muffin cups. Bake 10 to 15 minutes or until center is set. Allow to cool at least 10 minutes before removing from pan.

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