Sweet Pumpkin Spice Tarts
Servings
6-8
Prep Time
35 minutes
Cook Time
10 minutes
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!
Author: Siete Family FoodsIngredients
- 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.
Leave a comment