Gluten-Free Chocolate-Almond Crust Pumpkin Pie Tartlets

Gluten-Free Chocolate-Almond Crust Pumpkin Pie Tartlets
Recipe by: @nm_meiyee
(For the crust):

1/2 cup gluten-free flour @earthnutri

1/2 cup almond flour

1/2 cup cocoa powder

1/4 cup coconut oil

2-3 tbsp maple syrup

1 tsp vanilla extract

Pumpkin spiced cream filling
3/4 cup pumpkin purée

1 cup full fat coconut milk

1/4 cup maple syrup

2 tsp pumpkin pie spice
1 tsp agar agar powder .

Preheat your oven to 360 Fahrenheit. Grease a tart tins. Set aside.
In a small bowl, combine all crust ingredients, mix until well combined. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 mins. Transfer to a wire rack and let cool.


In a saucepan combine the pumpkin purée, coconut milk, pumpkin spice, bring up to a boil. Add agar-agar powder. Whisk constantly until agar completely dissolved. Then add in maple syrup, whisking constantly. Allow to boil for approximately 30 seconds. .

Remove from heat Strain it through a fine mesh sieve. Then mixture to cooled tart shells and place in the fridge for at least 4 hours to set.

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