Gluten Free Pumpkin Tarts

Name: Gluten Free Pumpkin Tarts
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 16 oz. cream cheese (softened); 1 cup salted butter (softened (2 sticks)); 2 cups gluten free flour (or use regular flour); 1 cup canned pumpkin; 1 large egg; 1/2 cup granulated sugar; 1/4 tsp. sea salt; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 1/4 cup half-and-half

February 9, 2023Teresa Ambra

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Gluten Free Living – 2023

Gluten Free Pumpkin Tarts are really delightful. I wasn’t sure how these tarts would turn out but I really wanted to give the idea a try. I started with a “shell” that I’ve used many times before. But this time I used gluten free flour. I used a basic Pumpkin Pie filling that I’ve also used before. These take a little longer to cook, but the pumpkin actually sets up AFTER you remove the muffin tins from the oven.

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I wanted to make several gluten free options for our holiday baking this past year. Those included a Cranberry Pear Bread, Mint Chocolate Fudge Brownies, miniature Chocolate Pecan Pies and these miniature Pumpkin Tarts. I converted several vintage recipes, and in this case, I combined a couple of recipes to get the desired outcome.

Because this is what normally goes into a large deep-dish pie shell, it took about 45 minutes for the tarts to cook completely. (When I could touch the tops and the filling was no longer juicy). Normally, these tarts take about 20 minutes. After I removed the tarts from the oven and cooled, the pumpkin filling set up even more (which is what I wanted). Then we added miniature muffin tin liners (not in the pictures) and packed them up for give-aways.

These little Gluten Free Pumpkin Tarts were sensational. No kidding. We loved how they turned out and tasted. If you enjoy pumpkin recipes for fall baking or Christmas or Thanksgiving dinner, these miniature tarts are 100% recommended.

Gluten Free Pumpkin Tarts are outstanding!

These miniature tarts are excellent for holiday or fall baking.

These are like eating miniature Pumpkin Pies!

You’ll never believe these little treats are gluten free!

Here’s what I did.

I used these ingredients for the “shell.” The gluten free flour was purchased at Walmart.

Soften butter and cream cheese. I left them out on my kitchen counter over night.

Mix the butter and cream cheese with an electric mixer until smooth.

Add gluten free flour or regular flour.

Stir ingredients well to combine.

Measure out a rounded tablespoon of dough. I used these old vintage measuring spoons I’ve had for decades.

Spray miniature muffin tin trays with cooking spray. Roll the dough into balls and place in each muffin tin.

Dip your finger tips in the gluten free flour and spread the dough into the bottom and up the sides of the muffin tin.

I used these ingredients for the pumpkin filling.

Place pumpkin in a mixing bowl. Add granulated sugar, egg, salt, cinnamon, cloves, ginger and half-and-half cream.

Stir ingredients well to combine.

Spoon about one teaspoon pumpkin filling into each shell.

Bake at 350 degrees about 40-45 minutes. The tops will be firmer to the touch but not completely set. Allow the muffins to sit in tins 45 minutes before removing from tins.

Every bite of these Gluten Free Pumpkin Tarts will cause you to salivate!

You can make these tarts with gluten free flour or regular flour. They turn out fantastic either way.

Add miniature muffin tin paper liners to serve.

If you enjoy eating Pumpkin Pie, you’ll love these treats!

Here’s the recipe.

GLUTEN FREE PUMPKIN TARTS

(My own concoction)

Gluten Free Pumpkin Tarts

Teresa Ambra

Gluten Free Pumpkin Tarts are a bite of heaven! These lovely tarts include a delicious Pumpkin Pie Filling in an easy cream cheese "shell." You can make them gluten free or use regular flour. Both ways are fabulous. These irresistible and mouthwatering tarts are great for holiday or fall baking, Christmas or Thanksgiving dinner, tailgating parties or the Super Bowl!

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 74 kcal

Equipment

1 48-tin miniature muffin tray
2 large mixing bowls
1 electric mixer
2 wooden spoons
measuring cups
measuring spoons
1 whisk
2 wire cooling racks
miniature paper muffin liners if desired

Ingredients

SHELL:

16 oz. cream cheese softened
1 cup salted butter softened (2 sticks)
2 cups gluten free flour or use regular flour

PUMPKIN FILLING:

1 cup canned pumpkin
1 large egg
1/2 cup granulated sugar
1/4 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 cup half-and-half

Instructions

SHELL:

Spray miniature muffin tins with cooking spray.
Combine shell ingredients in a medium mixing bowl with a mixer.
Use about 1 rounded tablespoonful of dough (shell) for each miniature muffin tin.
Press in bottom and sides.

PUMPKIN FILLING:

In medium mixing bowl, mix pumpkin, egg, granulated sugar, salt, spices and half-and-half with a whisk.
Fill each muffin shell with approximately 1 teaspoon fulfilling.
Bake at 350° for about 45-60 minutes or until tops are almost set.
Cool 45 minutes in pans before removing to wire rack.
Add miniature paper cupcake holders after, if desired.
Makes about 48 miniature muffins.

Notes

NOTE: It took 45 minutes for these miniature pecan pies to be fully cooked. Most tarts take only about 20-25 minutes.

NOTE: It is easier to work with this recipe if the dough is at room temperature and the filling has been chilled.

NOTE: Lightly flour your finger tips with gluten free flour before pushing the shell up the sides of the miniature muffin tins. This prevents the dough from sticking to your fingers and being pulled apart.

NOTE: You can use regular flour in this recipe if you don’t need it to be gluten free.

NOTE: The pumpkin actually sets up AFTER you remove the tarts from the oven. If they are almost firm to the touch after 40-45 minutes, they are done and need to be removed from the oven.

Nutrition

Calories: 74kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 109mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 928IUVitamin C: 0.2mgCalcium: 42mgIron: 0.3mg

Keyword dessert, gluten free, gluten free pumpkin tarts, pumpkin, pumpkin pie

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