Pumpkin Pie Tartlets

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Pumpkin Pie Tartlets Post

Pumpkin Pie Tartlets!

Just like our sweet potato casserole, this dessert is yet another tasty treat that features winter squash! Winter squashes are naturally sweet, and can take-on a creamy texture when blended. The sweetness is further enhanced when baked, making it a delicious, thick, sweet, and creamy base for dessert pies and casseroles.

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The Cutest Pumpkin Pie Tartlets!

A pumpkin pie without “pie pumpkins” probably sounds absurd to all you traditionalist bakers out there, but as I explained in my guide to using squash, many squash varieties are much sweeter than “pie pumpkins”, and provide a richer flavor profile for your recipes. I actually use winter squash in all my pumpkin containing recipes. After trying this recipe, you’ll be able to taste the difference too!

If you are using butternut squash, you’ll probably want to peel it, but I like to use kabocha or buttercup squash and include the skin. The kabocha squash with its deep orange middle and dark green skin gives the tartlets a deep orange color that’s more reminiscent of traditional pumpkin pie.

UPDATE: When we first published this recipe on the blog, we couldn’t include our flakey, Grain-Free Piecrust since it came from our newest book, Always Delicious, which had not yet been released. But now you can make these little pies with the crust on page 206 of Always Delicious! Or keep the crumble crust listed below for a lighter pie.

We want to see your creations!

Post a picture of your Pumpkin Pie Tartlets in our Facebook Group. Did you do something a little different? Did you add a unique topping? Let us know – we always love to see what you’ve been cooking!

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Steamed Squash
Blended Squash
Pumpkin Pie Tartlet Crust
Prebaked Tartlets
Pumpkin Pie Tartlet
Pumpkin Pie Tartlet Plating
Pumpkin Pie Tartlet Plating

Pumpkin Pie Tartlets

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Ingredients
  

Crust

  • ¾ cup almond flour
  • cooking spray (I prefer olive oil spray)

Filling

  • 4 cups winter squash (kabocha or butternut) cut into large chunks - should end up with at least 3 cups (packed) cooked squash
  • 1 pinch unrefined sea salt
  • ¼ cup avocado oil
  • 2 tbsp maple syrup
  • 2 tbsp honey
  • ½ cup soy, almond, or whole milk
  • 1½ tsp cinnamon
  • ¼ tsp ground ginger or ginger juice
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • ¼ tsp allspice (optional)
  • 1 tsp vanilla extract
  • 2 eggs OR 8 ounces extra firm tofu OR 2 tablespoons chia seeds ground fine mixed wih ½ cup water

Instructions
 

  • Cut squash into chunks. Place the chunks in a steamer basket in a large pot.
  • Fill below the steamer basket with water and bring to a boil. Turn heat to medium low and steam until tender, about 30 minutes.
  • Purée in a high powered food processor or immersion blender with the rest of the ingredients. Tip: If using a chia egg, mix the chia seed and water together before pouring it into the blender. This will help the chia seeds gel.
  • Spray 12 muffin tins with cooking spray or rub them evenly with oil and sprinkle 1 tablespoon of almond flour into each cup. Pour the filling into each cup and bake at 350° F for 50 to 60 minutes or until filling is completely set and starts to crack on the top.
  • These little pies are best after a day or two in the fridge. The time allows for the flavors to fully meld and the pie gets nice and dense. It’s the perfect rich flavor for a pumpkin pie.

Notes

Nutrition (Per one Pumpkin Pie Tartlet "Muffin")

Fat: 9g
Carbohydrates: 12g
Protein: 3g
Calories: 139
Keyword Dairy-Free, Phase 2
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