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Pumpkin Pie Tartlets with Maple Pecan Crust
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario
Reviews
Yum! But I wish the recipe didn’t use odd amounts of pumpkin and coconut cream!
A great way to make the perfect size pumpkin pie. These are great to freeze too.
This recipe lives up to expectation. I recommend serving cold from the fridge as this makes the tarts as touch moist. The flavour is full and complex, the texture crunchy, and the pumpkin custard is just the right note of sweet and spice. It's rare that I bake gluten free and dairy free and add the recipe to my regular repertiore but this one made the cut.