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Mini Pumpkin Pie Tarts

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November 12, 2018 | Author: Ashley McCrary

Thanksgiving is just a few short weeks away and these cute Mini Pumpkin Pie Tarts will make the perfect addition to your holiday menu. These tarts bring all the flavor and spices of the traditional pumpkin pie without the guilt. Their cream filled center along with the nutty crust will please any taste bud.

Holidays are meant to be enjoyed but that doesn’t mean you can’t substitute the traditional favorites with healthier versions. These tarts are Paleo, Keto and Low Carb compliant and don’t skimp in flavor. The best part is they won’t take up room in your busy oven because they are no bake and can be made up to a week in advance and stored in your freezer.

I absolutely love the crust on these tarts. It has a nutty and sweet flavor that doesn’t overpower the creamy pumpkin pie filling. Not only is it super flavorful, but it is super easy to make. I mix almonds and pecans together in my food processor along with some maple syrup, dates and a pinch of salt to make the perfect Paleo nut crust.

Lately, I have been recreating recipes to fit in the Keto and Low Carb category with healthier sweeteners such as monk fruit sweetener and liquid Stevia.  I have even found a ChocoZero Maple Syrup and Lakanto Maple Syrup that is sweetened with monk fruit syrup and tastes identical to real maple syrup. It has been my go-to sweetener for coffee and baked treats. The results have been amazing and the carb and sugar count stay at a minimum without losing the authenticity of its taste.

The tart pans that I used are really reasonable from Amazon and can be used in many different ways, not just for tarts. I will throw eggs in them and make cute little frittatas, quiches or add them to my lunchbox to store fruit and other food in.

To make these tarts even better I will whip up some fresh coconut cream and serve each one with a heaping scoop sprinkled with some cinnamon. I have been known to throw in a few big spoonfuls of coconut cream in a bowl and eat it like ice cream…..it’s that good, y’all!

If you are needing a healthy treat for Thanksgiving this year, give these cute little babies a try or check out my other recipes below that are very similar!

Chocolate Pumpkin Bars

 

 

 

 

 

Pumpkin Pie Pudding

 

 

 

 

 

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Mini Pumpkin Pie Tarts

A healthy no cook version of the traditional pumpkin pie that has all the traditional flavors and spices along with a cream filled center and nutty crust. This version is Paleo, Whole30 and Keto and will keep you feeling satisfied without all the guilt.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 Mini Tarts 1x

Ingredients

Scale

Paleo Filling

  • 1 can pumpkin puree
  • 1/2 cup chilled coconut milk ( thick cream on top)
  • 1 tsp pumpkin pie seasoning
  • 1/3 cup maple syrup (or 12 tbsp more depending on desired sweetness )
  • 1 tsp pure vanilla extract

Paleo Crust

  • 1 cup Almonds
  • 1 1/3 cup pecans
  • 3/4 cup dates
  • 1/4 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • dash of cinnamon
  • pinch of salt

Keto Filling

  • 1 can pumpkin puree
  • 1/2 cup chilled coconut milk (thick cream on top)
  • 1/4 cup monk fruit maple syrup (or more depending on desired sweetness (or sugar free sweetener of choice-see notes))
  • 1 tsp pumpkin pie seasoning
  • 1 tsp vanilla extract

Keto Crust

Coconut Whipped Cream

Instructions

Tarts

  1. Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar. (The paleo version will likely stick better. The keto version will be less sticky but still sticky enough to spread on the bottom of the tart pans.
  2. Transfer the crust to each individual tart pan (or one 9 inch pie pan) and spread an even layer to cover the entire pan, including the sides.
  3. Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.
  4. Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer along with the can of pumpkin puree. Mix together on medium speed.
  5. Add the rest of the ingredients to the pumpkin mixture and mix on high until combined.
  6. Once combined, transfer the creamy puree mixture over the nut crust in each tart pan. Fill to the top of the crust.
  7. Transfer each filled tart pan to the freezer to harden between 2-3 hours.
  8. Before serving, remove from freezer and let sit at room temperature for 15-20 minutes. Serve with fresh coconut cream and a dash of cinnamon.

Coconut Whipped Cream

  1. Chill your can of coconut milk in the freezer overnight. Also, pop your mixing bowl and whisk into the freezer 20 mins before starting.
  2. Add the hardened coconut cream from the top of the can and transfer to your mixing bowl. Make sure to leave the water in the bottom of the can.
  3. Mix the coconut cream with the whisk attatchement on medium/high for 1 1/2 to 2 minutes. You will notice the cream become fluffy and have peaks.
  4. Add 1 tbsp of sweetener of choice and whip on high for another 2 minutes or until fluffy.

Notes

Note: If you don’t have miniature tarts pans, this recipe will make one- 9-inch pie.

Tart Pans

Stevia Drops

Monk Fruit Sweetener (Paleo)

ChocZero Maple Syrup (Keto)

Lakanto Maple Syrup (Keto)

Maple Syrup (Paleo)

Food Processor

 

  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert

2 thoughts on "Mini Pumpkin Pie Tarts"

  1. Mojoblogs says:

    This looks really good! Thank you for sharing this! Excited to try this.

    1. Ashley McCrary says:

      Hope you enjoy! Thank you


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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(AD) It's back-to-school season and @naturesownbread is hosting a giveaway. Head over to their page for a chance to win your own Nature’s Own bento box and words of affirmation stickers to celebrate your little ones. ##GoodnessStartsWithMe

✨Lunch box Idea✨ featuring @naturesownbread Honey Wheat. *PB&J Sushi Rolls (Roll ups) using @naturesownbread in Honey Wheat and sprinkled with cinnamon/sugar
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Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
 
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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Don’t let people pee in your Kool-Aid today! If they do just throw it out and make ya a margarita. Ain’t nobody got time for that negativity. Remember, you’re in control of your own happiness and time. Choose wisely and don’t let negative people suck out your energy. 

Sending everyone good vibes on this lovely Monday morning!

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Follow @healthylittlepeach for more recipes, tips and tricks! 

These easy, low carb Egg and Sausage Muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!

✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile https://healthylittlepeach.com/keto-sausage-egg-muffins/
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to Pepcid.com to purchase. #EatConfidently
 
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Directions:
Combine everything in a mason jar and blend together with an immersion blender until combined. 
 
Burger:
1.5 lbs ground beef
1.5 tablespoons Worchestire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
6 slices pepper jack cheese
6 pieces lettuce
Jalapeño slices and crispy onions for topping 
Directions:
1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
3. Serve the patty on a butter bun with lettuce, a tablespoon of the aioli, onions straws, and fresh sliced jalapeños.
Follow @healthylittlepeach for more recipes, tips and tricks! 

✨Say hello to the ultimate summer side dish, Creamy Chive and Onion Corn. I have been making this for my family for years and they can’t get enough. It requires minimal ingredients and can be made in a flash. Good news, it can also be made dairy-free! 👇🏼

✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
3. Season with salt and pepper and garnish with fresh chives. 
4.Enjoy!

#recipes #summerrecipes #corn #cornrecipes #summerfood #sidedish #sidedishrecipes #sidedishes  #dairyfree #dairyfreerecipes #quickrecipes #simplerecipes #easyrecipes #recipeshare #foodie #foodblogger #foodphotography
@healthylittlepeach