Mini Pumpkin Tarts (Gluten-Free Recipe)
Mini Pumpkin Tarts (Gluten-Free Recipe) Image

Mini Pumpkin Tarts (Gluten-Free Recipe)

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

36
mini
60 min
PREP TIME
1 hr 45 min
TOTAL TIME

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

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

Reviews

Explore reviews from
our online community

  May 09, 2016

One of the best gluten free desserts I've ever made!

— says Chloe
Helpful?
  November 09, 2014

These are delicious and very easy to make. I made the crust by using a Tablespoon scoop to make a ball, then press that evenly into the muffin tin bottom. To get the mixture up the sides of the cups, I covered the muffin tin with plastic wrap then using another muffin tin firmly pressed down on the tin containing the crusts which forced the crust mixture up the sides of each muffin cup. Very fast

— says Becky
Helpful?
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