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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.


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60 min
Prep Time
1 hr 45 min
Total Time
36 mini tarts

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

6 ounces 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 large Land O Lakes® Egg

1 teaspoon pumpkin pie spice  

Garnish

Land O Lakes® Heavy Whipping Cream, whipped, if desired

 

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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

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

  3. STEP 3

    Combine 3/4 cup butter and cream cheese in another bowl; beat at medium speed until well mixed. Add 1 1/2 cups gluten-free flour blend; continue beating until dough forms.

  4. STEP 4

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

  5. STEP 5

    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.

  6. STEP 6

    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.

  7. STEP 7

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

Tip #1

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.

Tip #2

- 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.

Tip #3

- 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 (1 mini tart)

140 Calories
8 Fat (g)
25 Cholesterol (mg)
70 Sodium (mg)
15 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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