I found this fabulous recipe for pumpkin cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it to gluten free using coconut and rice flours, and the result was awesome! The cupcakes disappeared before I could even get a photo! So I made them again, and this time I made them into gluten free pumpkin tarts by adding a ginger cookie and coconut crust. The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier. And this time, I didn’t tell anyone about them until I had a picture to post!
This filling would also be great with Mary’s Magnificent Pie Crust!
Scroll down for the recipe.
Like this? You might also like these other gluten free recipes from gf and me:
rustic gluten free apple tarts
gluten free coconut crust & banana cream pie
This is a post from last October. We have been craving pumpkin lately so we thought we’d post it again for other fall pumpkin fans!
gluten free pumpkin tarts
What you’ll need:
1 cup pumpkin puree
¼ cup sugar
2 tablespoons brown sugar
½ teaspoon vanilla
¼ cup + 2 tablespoons evaporated milk
2 tablespoons coconut flour
2 tablespoons rice flour
¼ teaspoon xanthan gum
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
Whipped cream to taste
¼ cup gluten free ginger cookie crumbs. (We use Patsy Pie cookies and crush them in a plastic bag)
1 ½ tablespoons coconut
1/8 teaspoon cinnamon
1 ½ tablespoons butter or margarine, melted
What you’ll do:
Preheat oven to 350 degrees and lightly grease 6 muffin cups.
If you are using the crust, mix together cookie crumbs, coconut, and cinnamon. Add the melted butter and stir until combined. Divide evenly and press firmly into the bottom of the muffin cups.
For the filling, mix together the pumpkin, sugars, egg, vanilla and evaporated milk.
In small bowl, combine flours, xanthan gum, spices, baking powder and baking soda.
Add the flour mix to the pumpkin and combine.
Divide pumpkin filling into 6 muffin cups and bake for 25 minutes.
If crustless, let cool for 20 minutes, remove carefully from pan, and chill in fridge for 30 minutes before serving.
If you made the crust, let the tarts cool completely in the fridge before removing from the pan.
Top with whipped cream and serve.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada