Pumpkin Tartlets Recipe

Name: Pumpkin Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1/4 cup plus 2 tbsp lightly packed brown sugar; 1/2 cup rice flour; 1/4 cup plus 2 tbsp tapioca flour; 1 tsp xanthan gum; 1/4 tsp cinnamon; 1/2-3/4 cup Enjoy Life(R) Cranapple Granola (crumbled)*; 1/4 cup Spectrum shortening; Pumpkin Filling:; 1 1/4 cups canned pumpkin; 3/4 cup rice milk; 1/2 cup light brown sugar; 1/2 cup vegetable oil; 1 cup brown rice flour; 1/2 tsp baking powder; 1/4 tsp salt; Pumpkin pie spice (use less spice if you like it mild); 2 tsps cinnamon; 1 tsp ginger; 1/2 tsp cloves

Servings: persons

Crust:
1/4 cup plus 2 tbsp lightly packed brown sugar
1/2 cup rice flour
1/4 cup plus 2 tbsp tapioca flour
1 tsp xanthan gum
1/4 tsp cinnamon
1/2-3/4 cup Enjoy Life(R) Cranapple Granola (crumbled)*
1/4 cup Spectrum shortening
Pumpkin Filling:
1 1/4 cups canned pumpkin
3/4 cup rice milk
1/2 cup light brown sugar
1/2 cup vegetable oil
1 cup brown rice flour
1/2 tsp baking powder
1/4 tsp salt
Pumpkin pie spice (use less spice if you like it mild)
2 tsps cinnamon
1 tsp ginger
1/2 tsp cloves

1
1) Preheat oven to 350u00b0F.
2
2) Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.
3
3) Lightly grease a muffin pan or line with muffin liners.
4
4) Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
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5) To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
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6) In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.
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7) Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).
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8) Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.
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*To crumble granola, process lightly in a food processor or place in a plastic bag and lightly pound out with a rolling pin.

753

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 1/4 cup plus 2 tbsp lightly packed brown sugar, 1/2 cup rice flour, 1/4 cup plus 2 tbsp tapioca flour, and more.

Yes, Pumpkin Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Tartlets

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