These gluten-free mini pumpkin tarts are the perfect easy treat for fall. I like quite a few things about these mini desserts – they’re sweet, they’re cute, they’re flourless, need no eggs and they are the perfect size for a snack or dessert. Also, these are a bit healthier and more nutrient-dense than your regular pumpkin dessert and are perfect for meal prep too!
So here’s what went on: I made the filling using spices, muscovado sugar, pumpkin puree, mascarpone and yogurt.
And for the flourless crust of the mini pumpkin tarts, which to me might be the highlight, I used cashews, gluten-free oats, coconut oil, maple syrup and a pinch of salt. These turned out SO good!
If you’re dairy-free, you can sub the yogurt and mascarpone in the filling with coconut cream (the firm part of the coconut milk). Here’s the recipe and the step-by-step photos will be below:
Mini Pumpkin Tarts
These Mini Pumpkin Tarts are the perfect healthier fall dessert — warm spices, creamy pumpkin filling, and NO flour or eggs! Naturally gluten-free, allergy-friendly, and irresistibly delicious, perfect for meal prep too. A must-try for clean eating lovers who have a sweet tooth!
Ingredients
Crust
- 1 cup gluten-free oats
- 1/2 cup cashews
- 1 1/2 tbsp maple syrup
- 1 tbsp water
- 2 tbsp coconut oil
- Pinch salt
Filling
- 2 tbsp mascarpone
- 2 tbsp Greek yogurt
- 1 1/2 tbsp heaping dark brown sugar
- 3/4 cup pumpkin puree
- 2/3 tsp cinnamon
- 1/3 tsp ginger
- A pinch Nutmeg
- 1 tsp Vanilla
Instructions
- For the gluten-free flourless crust add oats and cashews to a high-speed blender like NutriBullet or a nut grinder and blend for 20-30 seconds until fine. Add to a bowl with the maple syrup, coconut oil, water and a pinch of salt. Mix until you get a crumbly dough. Taste it and if needed, add a bit more sweetness.
- Divide this dough into 6 muffin cups (line with parchment paper if using a baking tray and not silicone cups).
- Working with your hands shape the tart crust, starting from the middle and pressing the dough along the sides.
- For the filling, mix the mascarpone, yogurt and pumpkin puree. Add in the vanilla, cinnamon, ginger and nutmeg as well as the dark brown sugar. Mix until combined and creamy, you can even use a hand blender if desired.
- Preheat the oven to 350F/180C.
- Fill the cups with the pumpkin filling and bake for 15-20 mins or until golden.
- Let cool off, then put in the fridge for 3h or best overnight, then remove from the baking tray/ silicone cups and enjoy.
- Store leftovers in the fridge for 3-4 days.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 213Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 102mgCarbohydrates 22gFiber 3gSugar 8gProtein 5g
How To Make Mini-Pumpkin Tarts Without Flour
For the gluten-free flourless mini tart crust, add oats and cashews to a high-speed blender like NutriBullet or a nut grinder and blend for 20-30 seconds until fine.
Add to a bowl with the maple syrup, coconut oil, water and a pinch of salt. Mix until you get a crumbly dough. Taste it and if needed, add a bit more sweetness.
Divide this dough into 6 muffin cups (line with parchment paper if using a baking tray and not silicone cups). Working with your hands shape the tart crust, starting from the middle and pressing the dough along the sides.
For the filling, mix the mascarpone, yogurt and pumpkin puree. Add in the vanilla, cinnamon, ginger and nutmeg as well as the dark brown sugar. Mix until combined and creamy, you can even use a hand blender if desired.
Preheat the oven to 350F/180C.
Fill the cups with the pumpkin filling and bake for 15-20 mins or until golden.
Let cool off, then put in the fridge for 3 h or best overnight, then remove from the baking tray/silicone cups and enjoy.
Store leftovers in the fridge for 3-4 days.
More Easy Pumpkin Desserts
I hope you enjoy these easy mini pumpkin tarts, I made them 2-3 times last week, because I had a lot of pumpkin to use up, they’re great when you need something sweet. If you need more pumpkin recipes to use up some puree, here are other healthier desserts to try: