Pumpkin Tartelettes

We can’t get enough of those delicious, juicy and moist pumpkins. They bring so much flavor and softness, but adding them to your recipes is also a great sneaky way to eat some more veggies. You can use pumpkins in literally everything! Savory dishes, sweet dishes, side dishes, even baby food – you name it.

These pumpkin tartelettes are perfect for fall season. Serve this simple sweet treat just as a nutritious and healthyish dessert or make it for Thanksgiving or Christmas celebrations. Perfect for a crowd and for kids, too!

This recipe is paleo, gluten free and dairy free. For the crust we use tapioca flour and almond flour, and we make the filling from pumpkin puree, coconut cream and warming spices like our own Organic Ceylon Cinnamon, ginger and cardamom. You can also add our Ground Vanilla Bean for an even deeper and sweeter flavor.

And of course, you can make this crust with your own favorite fillings as well! It’s the best homemade paleo crust recipe for quick and easy desserts. This recipe will make you about 3 tartelettes if you use 4.72 inch pans.

You need:

For the crust:

• ¾ cup tapioca flour
• ¼ cup almond flour
• 1⁄4 cup coconut oil
• 1 egg
• 1 tbsp coconut sugar
• 1 tsp Summer Day Naturals’ Organic Ceylon Cinnamon Powder
• 1 tsp salt
• Optional: 1 tsp Summer Day Naturals’ Ground Vanilla Bean

For the filling:

• ½ cup pumpkin puree
• ⅓ cup full fat coconut milk
• 3 tbsp coconut sugar
• 1 egg
• ½ tbsp Summer Day Naturals’ Organic Ceylon Cinnamon Powder
• ½ tbsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
• Optional: 1 tsp Summer Day Naturals’ Ground Vanilla Bean

Instructions:

Crust:

1. In a bowl, combine tapioca flour, melted coconut oil, coconut sugar, beaten egg, salt and spices. If the dough is too dry, add a little bit of water or almond milk.
2. Grease your small tart pans and press the dough on them. Pinch the crust several times to prevent puff up.
3. Preheat oven to 300ºF.
4. Bake for 15-18 minutes or until golden brown. Let the crust cool for about 15 to 30 minutes before adding the filling. Meanwhile, don’t turn off the oven.

Filling:

1. Put all the filling ingredients in a blender and process.
2. Pour the batter into the half-baked and cooled crusts.
3. Bake until set, for about 20-30 minutes.
4. Let it cool off a bit before serving and enjoy!