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Gluten Free Pumpkin Tarts | Can't Stay Out of the Kitchen | these miniature #PumpkinPie tarts are a great treat for #FallBaking, #holiday parties or #Thanksgiving or #Christmas dinner. Every bite is like eating a tiny #pumpkin #pie. Plus, you can use #GlutenFree or regular flour. Both ways are fantastic. Great for #tailgating too. #dessert #GlutenFreePumpkinTarts #PumpkinDessert

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 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
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.
 
© Can’t Stay Out of the Kitchen

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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