Winter E-Book - Flipbook - Page 49
gluten-free pumpkin pie tartlets
MAKES ABOUT 15 SERVINGS (serving = 1 tartlet)
Per serving: 110 calories | 9 g fat | 4 g protein | 3 g net carb
PIE CRUST
1 ½ cups almond flour
1 egg
2 Tbsp butter, unsalted
1. Preheat oven to 350 °F.
2. Add all ingredients to a blender and mix until a smooth dough
forms.
3. Spray muffin pan with non-stick spray or use muffin liners.
4. Press approximately 1 tablespoon of dough into each cup and
press to evenly fill the bottom.
PIE FILLING
1, 15 oz pumpkin puree
½ can coconut milk, unsweetened
½ cup honey
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ginger, ground
¼ tsp cloves, ground
½ teaspoon sea salt
1. Add all ingredients to a blender and mix until smooth.
2. Divide filling among muffin cups.
3. Bake about 10 to 15 minutes or until center is set.
4. Allow to cool at least 10 minutes before removing from pan.
chef tip:
You can make a gluten-free, crustless pie (pumpkin, apple, and pecan) by
adding ¼ cup of gluten-free flour to any pie filling recipe. This helps hold
the pie's form without a crust (and save a bit on calories and carbs)!
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