Pumpkin Pie Tarts
Total time
Author: Alexa Schirm
Serves: 6
- 1 batch flaky pie crust
- Pumpkin Pie Filling:
- 1 cup pumpkin
- ¾ cup milk
- 1 tsp vanilla
- 2 large eggs
- ⅓ cup coconut sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- Make flaky pie crust and refrigerate.
- Turn oven to 350 degrees.
- Prepare tart pans (if needed).
- In a large bowl, add all ingredients and beat with a hand mixer until smooth.
- Form pie crust into tarts and pour almost to the top with pumpkin pie mixture.
- Bake for 45-50 minutes or until just beginning to crack on top and no longer wiggly when you touch it.
- Remove and let cool.
- Top with toasted marshmallow cream (found in my exclusive FREE thanksgiving guide) or whipped cream.
Recipe by Simple Roots at https://simplerootswellness.com/paleo-pumpkin-pie-tarts/
3.4.3177