Mini Pumpkin Tarts (Gluten-Free Recipe)

Name: Mini Pumpkin Tarts (Gluten-Free Recipe)
Prep time: 60 min
Total time: 1 h 45 min
Yield: 36 mini tarts
Ingredients: Topping; 1/4 cup Gluten-Free Flour Blend (see below); 1/4 cup firmly packed brown sugar; 1/4 cup finely chopped pecans; 2 tablespoons Land O Lakes® Butter softened; Crust; 3/4 cup Land O Lakes® Butter softened; 6 ounces cream cheese, softened; 1 1/2 cups Gluten-Free Flour Blend (see below); Filling; 1 (14-ounce) can sweetened condensed milk; 1 1/4 cups canned pumpkin; 1 large Land O Lakes® Egg; 1 teaspoon pumpkin pie spice *; Garnish; Land O Lakes® Heavy Whipping Cream whipped, if desired

Here’s a new way to serve traditional pumpkin pie at your next holiday buffet.

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60 min

Prep Time

1 hr 45 min

Total Time

36 mini tarts

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Ingredients

Topping

¹/₄ cup Gluten-Free Flour Blend (see below)

¹/₄ cup firmly packed brown sugar

¹/₄ cup finely chopped pecans

2 tablespoons Land O Lakes® Butter, softened

Crust

³/₄ cup Land O Lakes® Butter, softened

6 ounces cream cheese, softened

1 ¹/₂ cups Gluten-Free Flour Blend (see below)

Filling

1 (14-ounce) can sweetened condensed milk

1 ¹/₄ cups canned pumpkin

1 large Land O Lakes® Egg

1 teaspoon pumpkin pie spice

Garnish

Land O Lakes® Heavy Whipping Cream, whipped, if desired

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
STEP 3

Combine 3/4 cup butter and cream cheese in another bowl; beat at medium speed until well mixed. Add 1 1/2 cups gluten-free flour blend; continue beating until dough forms.
STEP 4

Divide dough into 36 pieces; place 1 piece into each ungreased mini-muffin pan cup. Press dough onto bottom and up sides of cups.
STEP 5

Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
STEP 6

Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
STEP 7

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

- Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.

Tip #3

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

140 Calories

8 Fat (g)

25 Cholesterol (mg)

70 Sodium (mg)

15 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

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