Name: Sweet Pumpkin Spice Tarts
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6-8
Ingredients: 1 package Siete Grain Free Almond Flour Tortillas; 1 can Pumpkin Puree (15 oz); ¼ c Raw Cashews; ½ c Almond Milk; ½ tsp Cinnamon; ¼ tsp Nutmeg; ¼ tsp Allspice; 2 tbsp Coconut Sugar; ¼ tsp Salt; ½ tsp Vanilla extract For whipped cream:1 can Unsweetened Coconut Cream (15 oz), refrigerated; 1 tbsp Coconut Sugar; ¼ tsp Cinnamon; ¼ tsp Nutmeg

.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Ingredients

1 package Siete Grain Free Almond Flour Tortillas
1 can Pumpkin Puree (15 oz)
¼ c Raw Cashews
½ c Almond Milk
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Allspice
2 tbsp Coconut Sugar
¼ tsp Salt
½ tsp Vanilla extract For whipped cream:1 can Unsweetened Coconut Cream (15 oz), refrigerated
1 tbsp Coconut Sugar
¼ tsp Cinnamon
¼ tsp Nutmeg

dairy free gluten free grain free soy free Tortillas vegan vegetarian

Prep Time:

35 minutes

Cook Time:

10 minutes

Servings

6-8

Rated 3.4 stars by 12 users

What do you get when you combine autumn with our Grain Free Almond Flour Tortillas? You’ve guessed it—Sweet Pumpkin Spice Tarts! This recipe uses our Almond Flour Tortilla as a tart crust that’s filled with a pumpkin purée spiced to perfection with vanilla, cinnamon, nutmeg, and allspice. And, we can’t forget the whipped cream, of course! Made from unsweetened coconut cream and coconut sugar, this dairy free whipped cream tops off a pumpkin treat that will be a sweet addition to any family dinner table. Enjoy!

Ingredients

1 package Siete Grain Free Almond Flour Tortillas
1 can Pumpkin Puree (15 oz)
¼ c Raw Cashews
½ c Almond Milk
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Allspice
2 tbsp Coconut Sugar
¼ tsp Salt
½ tsp Vanilla extract For whipped cream:1 can Unsweetened Coconut Cream (15 oz), refrigerated
1 tbsp Coconut Sugar
¼ tsp Cinnamon
¼ tsp Nutmeg

☰ ×

Ingredients

1 package Siete Grain Free Almond Flour Tortillas
1 can Pumpkin Puree (15 oz)
¼ c Raw Cashews
½ c Almond Milk
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Allspice
2 tbsp Coconut Sugar
¼ tsp Salt
½ tsp Vanilla extract For whipped cream:1 can Unsweetened Coconut Cream (15 oz), refrigerated
1 tbsp Coconut Sugar
¼ tsp Cinnamon
¼ tsp Nutmeg

Directions

Preheat the oven to 350ºF

Heat a skillet over medium-high heat

Cut 4-5 tortillas in half and warm each half on the skillet until they become pliable

Spray a muffin tin pan with avocado spray and fold each tortilla half into muffin molds to create a crust

Bake for 10 mins

In a blender, combine pumpkin puree, cashews, all spices, salt, sugar, and milk

Blend thoroughly and transfer to baked almond crusts, adding about ¼cupto each tart

Bake for 12 mins

Remove from the oven and let tarts cool to room temperature

In a bowl combine the white opaque part of the canned coconut cream along with sugar and spices

Whisk until cream becomes thick like whipped cream

Serve over cooled tarts and garnish with a dash of cinnamon.

Comments will be approved before showing up.

Sweet Pumpkin Spice Tarts

Ingredients

Prep Time:

Cook Time:

Servings

Ingredients

Ingredients

Directions

Leave a comment