Pumpkin Pie Tartlettes (gluten free, sugar free, dairy free)
Pumpkin Tartlettes
Ingredients
Filling:
1 cup mashed pumpkin
1 egg
1 Tbsp coconut sugar (you can add 4 Tbsp if you want a much sweeter version!)
2 Tbsp coconut cream
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
sea salt
Crust:
2 Tbsp coconut oil, softened
1 cup almond flour
1 cup oats (get certified gluten free if you are gluten free)
1/8 tsp sea salt
2 medjool dates
Directions
1. Preheat the oven to 350.
2. Blend the crust ingredients together in a food processor until a crumbly mixture forms. From into mini muffin tins. It is best to line the tins with muffin papers. Bake for 5 minutes. Then remove from the oven.
3. While the crusts are baking, mix together the filling ingredients in the food processor.
4. Carefully scoop a spoonful of filling into each tart.
5. Bake for 20 minutes, until set.
2. Blend the crust ingredients together in a food processor until a crumbly mixture forms. From into mini muffin tins. It is best to line the tins with muffin papers. Bake for 5 minutes. Then remove from the oven.
3. While the crusts are baking, mix together the filling ingredients in the food processor.
4. Carefully scoop a spoonful of filling into each tart.
5. Bake for 20 minutes, until set.
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