Pumpkin Pie Tartlets
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.