Mini Pumpkin Tarts (Gluten-Free Recipe)

Mini Pumpkin Tarts (Gluten-Free Recipe)

Here’s a new way to serve traditional pumpkin pie at your next holiday buffet.

60 min.prep time 1:45total time
36 mini tarts
252 Ratings

Ingredients

Topping

1/4 cup Gluten-Free Flour Blend (see below)
1/4 cup firmly packed brown sugar
1/4 cup finely chopped pecans
2 tablespoons Land O Lakes® Butter, softened

Crust

3/4 cup Land O Lakes® Butter, softened
2 (3-ounce) packages cream cheese, softened
1 1/2 cups Gluten-Free Flour Blend (see below)

Filling

1 (14-ounce) can sweetened condensed milk
1 1/4 cups mashed cooked pumpkin*
1 teaspoon pumpkin pie spice**

Garnish

Directions

Heat oven to 375°F.

Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

Combine 3/4 cup butter and cream cheese in another bowl; beat at medium speed until well mixed. Add gluten-free flour blend; continue beating until dough forms.

Divide dough into 36 pieces; place 1 piece into each ungreased mini-muffin pan cup. Press dough onto bottom and up sides of cups.

Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.

Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

 

*Substitute canned pumpkin.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 mini tart)

Calories: 140

Fat: 8g

Cholesterol: 25mg

Sodium: 70mg

Carbohydrates: 15g

Dietary Fiber: 1g

Protein: 2g

Recipe #14386B©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

2 of my 3 children have Celiac Disease and I was looking for something to take to our church Thanksgiving dinner that they could enjoy as they wouldn't be able to eat the pies provided. These were a huge hit!! I definitely will be making them again.
I made these today and they are fantastic. The dough is very easy to work with and the taste
is very good. I would like to make my pecan tart recipe with this dough. Will definitely make
these again.

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