Mini Pumpkin Pie Tarts | Our Paleo Life
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4 from 4 votes

Mini Pumpkin Pie Tarts

All the flavor and creaminess of a pumpkin pie wrapped up in bite-size packages surrounded by a chewy snickerdoodle cookie crust. Perfect for Thanksgiving or anytime you get that pumpkin pie craving.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 24
Calories: 106kcal
Author: Kendra Benson

Ingredients

Crust

  • 2 cups Fine Ground Almond Flour
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Soda
  • 1 Tbsp Ground Cinnamon
  • ¼ cup Coconut Oil melted
  • 5 Tbsp Raw Honey
  • 1 Tbsp Pure Vanilla Extract

Pie Filling

  • ½ 15 oz can Pumpkin Puree about 1 cup
  • ½ cup Coconut Milk canned, full-fat
  • ½ tsp Pure Vanilla Extract
  • tsp Ground Cloves
  • tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • tsp Ground Ginger
  • Pinch of Sea Salt
  • Tbsp Maple Syrup
  • ½ Tbsp Arrowroot Powder
  • 1 Egg + 1 Egg Yolk whisked

Instructions

  • Preheat oven to 350°F. Grease a 24 cup mini muffin pan with ghee (or grass-fed butter if you eat dairy).
  • Combine the dry crust ingredients in a medium bowl. In another bowl, combine the wet crust ingredients.
  • Add the wet ingredients to the dry and mix until thoroughly combined and you have a smooth dough ball.
  • Using a small cookie scoop, drop a ball of dough in each mini muffin cup. Press down with a tart tamper, dipping the tamper in almond flower after every 2nd or 3rd tart to keep it from sticking.
  • Bake the tarts in the preheated oven for exactly 5 minutes. Remove from the oven. The tarts will have puffed up quite a bit.
  • Poke a hole in the bottom of each tart with a toothpick to release the steam. Go back and press each tart back down with the tart tamper. Let cool for 10 minutes on a cooling rack. Do not remove the tarts from the pan.
  • While the tarts are cooling, combine all pie ingredients in a medium bowl. Using the same small cookie scoop, fill the cooled tart shells all the way with the pie filling.**
  • Cook for 10 minutes, the centers will still be slightly jiggly.
  • Let cool completely on a wire rack.
  • Use a small paring knife to separate the tarts from the muffin tin and serve with a dollop of whipped coconut cream (optional).

Notes

**You will have extra pie filling. I use mine to fill two ramekins and bake them as custard. To do this, place the filled ramekins in a glass baking dish, fill with hot water halfway up the sides of the ramekins, and bake for 45 minutes, or until a knife inserted in the center comes out clean. Serve warm or chilled.