Pumpkin Tartlets
photo by Enjoy Life Foods
- Ready In:
- 20mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
Crust
- 59.14 ml plus 2 tbsp lightly packed brown sugar
- 118.29 ml rice flour
- 59.14 ml plus 2 tbsp tapioca flour
- 4.92 ml xanthan gum
- 1.23 ml cinnamon
- 118.29-177.44 ml enjoy life cranapple granola cereal (crumbled)
- 59.14 ml spectrum shortening
-
Pumpkin Filling
- 295.73 ml canned pumpkin
- 177.44 ml rice milk
- 118.29 ml light brown sugar
- 118.29 ml vegetable oil
- 236.59 ml brown rice flour
- 2.46 ml baking powder
- 1.23 ml salt
- pumpkin pie spice (use less spice if you like it mild)
- 9.85 ml cinnamon
- 4.92 ml ginger
- 2.46 ml clove
directions
- 1) Preheat oven to 350°F.
- 2) Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.
- 3) Lightly grease a muffin pan or line with muffin liners.
- 4) Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
- 5) To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
- 6) In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.
- 7) Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).
- 8) Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.
- *To crumble granola, process lightly in a food processor or place in a plastic bag and lightly pound out with a rolling pin.
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