Mini Gluten-Free Pumpkin Tarts

Mini Gluten-Free Pumpkin Tarts bursting with fall flavors that are so simple to make and so good. Made with a gluten-free crust and a creamy pumpkin spice filling. Topped with toasted meringue.

Everyone’s favorite baking season is finally here and with it comes all the pumpkin spice flavors and Fall Recipes we’ve been waiting for a while. These Mini Gluten-Free Pumpkin Tarts will become your go-to treat during the upcoming months as the weather cools down.

This recipe is very simple and *almost* no bake. The crust is absolutely delicious, made with gluten free oats and pecans, and mixed with maple syrup and coconut oil. You’ll only need to toast the crust for a few minutes and the rest is no-bake.

About this Recipe

• Taste – fall flavors like pumpkin pie spice and cinnamon, with a hint of sweetness from the maple syrup crust.
• Texture – The crust is nutty and slightly crumbly, and the filling is smooth and creamy.
• Effort – Easy! This recipe is perfect for beginner bakers.
• Time – Less than an hour from start to finish.

Ingredients

• Gluten-free rolled oats – adds a nutty flavor and textural contrast to the creamy filling.
• Pecans – for a nutty taste. You can substitute with any other nut.
• Coconut oil – helps bind the crust ingredients together.
• Maple syrup – adds sweetness and a touch of caramel flavor.
• Pumpkin puree – the main ingredient! Be sure to use pure pumpkin puree, not pie filling.
• Eggs – used to bind the filling ingredients.
• Gelatin – helps thicken the pumpkin filling.
• Sweetened condensed milk – adds sweetness and creaminess to the filling.
• Pumpkin pie spice – a warm blend of spices like cinnamon, nutmeg, and ginger.
• Egg Whites – for the meringue topping.
• Cream of tartar – helps stabilize the egg whites in the meringue topping.
• Granulated sugar – sweetens the meringue topping.

Substitutions & Variations

• Top your tarts with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of caramel sauce for a simpler finish.

How to make Mini Gluten-Free Pumpkin Tarts

This easy recipe has 3 parts- first, the crust which toasts in the oven for 10 minutes. While it cools, we start making the pumpkin filling and right before serving we make the meringue topping.

To make the Crust

1. In a food processor, blitz together the oats, nuts, coconut oil, maple syrup, salt, and flax seeds until it resembles coarse crumbs.
2. Press the crumb mixture evenly into the bottoms and sides of 6 mini tart pans.
3. Bake crusts for 10-15 minutes, or until golden brown. Let cool completely before filling.

Tip: Make sure your coconut oil is solid and not liquid/melted.

For the Pumpkin Filling

1. In a saucepan, whisk together the gelatin, pumpkin spice, and salt until well combined.
2. Add the condensed milk and beaten eggs, whisking everything together until smooth. Let the mixture sit for a couple of minutes.
3. Over low heat, cook the mixture for 8-10 minutes, stirring occasionally to prevent sticking.
4. Remove the pan from the heat and stir in the pumpkin puree.
5. Let the filling cool completely before pouring it over the cooled crusts.
6. Chill the tarts in the refrigerator for at least 4 hours, or ideally overnight.

Tip: use room temperature eggs to ensure a smooth filling. Take them out of the fridge 30 minutes before baking.

For the Meringue Topping

1. In a stand mixer with a whisk attachment, beat the eggs and salt on low speed until frothy.
2. Increase the speed to medium and add the cream of tartar. Beat for 2 minutes.
3. Gradually add the sugar, one tablespoon at a time, and continue beating on medium-high speed until stiff peaks form (5-8 minutes).
4. Fill a piping bag fitted with a star tip with the meringue and pipe decorative swirls onto the chilled tarts.
5. Finishing Touch: Use a kitchen torch to lightly brown the meringue tips for a beautiful caramelized look (optional).

Top Tips

• When making the meringue, make sure the egg whites are room temperature. Separate the eggs while cold, and then allow them to come to room temperature before whisking.
• Clean Whisk: Use a clean, grease-free whisk to ensure the egg whites whip up properly. Any fat residue can prevent them from reaching stiff peaks.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

Did You Like This Recipe?

Love this Pineapple Upside-Down Cake recipe? Please leave a 5-star rating in the recipe card & leave a comment below. Sign up for Yoga of Cooking’s newsletter and keep in touch on Instagram, Pinterest, TikTok, and YouTube. 

Print