Cassava Flour Pumpkin Tartlets (Gluten and Dairy-Free)
Nothing says Fall like homemade pumpkin pie! Just because you’re gluten or dairy-free doesn’t mean you should miss out! These delicious, adorable Cassava Flour Pumpkin Tartlets rival any pumpkin pie out there! Made with Otto’s Cassava Flour, they’re not only gluten-free, but grain-free and paleo as well! Sprinkle with your favorite toppings to add even more fun! I love them topped with mini dairy-free chocolate chips and chopped pecans! Healthy and scrumptious!!!
Check out Otto’s Cassava Flour by clicking here:
Ingredients for Filling:
-1 can organic pumpkin – BPA free (15 oz) (not pumpkin pie filling)
-1/2 cup organic coconut milk
-3 cage-free eggs
-1 teaspoon vanilla extract
-2 tablespoons pumpkin pie spice
-1/3 cup organic maple syrup
-pinch pink Himalayan salt
Optional toppings – chopped pecans and/or Enjoy Life Mini Semi-Sweet Chocolate Chips
*Inspiration for this pumpkin pie filling came from Downshiftology – Paleo Pumpkin Pie. I love Lisa’s choice of healthy, whole-food, gluten and dairy-free ingredients! I just tweaked the proportions a bit, then added my own toppings.
Ingredients for Tartlet Shell:
-1 1/2 cups Otto’s Cassava Flour
-3 tablespoons organic maple syrup
-1 cage-free egg (I use a duck egg since I’m sensitive to chicken eggs. Either works perfectly.)
-1/2 cup Spectrum Organic Vegetable Shortening
-1/2 teaspoon xanthan gum
-1/2 teaspoon baking soda
-1 teaspoon pink Himalayan salt (my preference because of its high mineral content.)
-1/2 cup filtered water
-mini muffin tins
-3 inch diameter, round cookie cutter (or cup/glass with a 3 inch diameter)
Instructions for Filling:
Blend all pumpkin pie ingredients together using an electric mixer including canned pumpkin, organic coconut milk, vanilla extract, maple syrup, pumpkin pie spice, and salt.
Instructions for Tartlet Shell:
-In a large bowl, whisk cage-free egg. Add maple syrup and blend thoroughly.
-Add Otto’s Cassava Flour, xanthan gum, salt, baking soda, and Spectrum Organic Vegetable Shortening and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. (A stand mixer can also be used.)
-If dough is too dry, add additional water, 1 tablespoon at a time. If dough is too wet, add additional cassava flour, 1 tablespoon at a time.
-Roll out dough between 2 pieces of parchment paper to about 1/8 inch thickness.
-Using cookie cutter or cup, cut out 36 dough circles. Repeated rolling and collection of the scraps will be needed to attain the 36 dough circles.
-Preheat oven to 375 degrees
-Carefully fit dough circles inside muffin tins to create mini tart shells.
-Fill each mini tart shell with pumpkin filling.
-Optional: Sprinkle top of filled tartlet with chopped pecans, Enjoy Life Mini Chocolate Chips or both!!!
-Bake at 375 degrees for 20 minutes, until pumpkin filling sets and dough slightly browns.
Enjoy your Cassava Flour Pumpkin Tartlets plain!
With chopped pecans!
With Enjoy Life Mini Chocolate Chips (Dairy-free)
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Cassava Flour Pumpkin Tartlets with chopped pecans and Enjoy Life Mini Chocolate Chips!
My personal favorite – pecans and chocolate chips!!!
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What says Fall like homemade pumpkin pie! Just because you're gluten or dairy-free doesn't mean you should miss out! These delicious, adorable Cassava Flour Pumpkin Tartlets rival any pumpkin pie out there! Sprinkle with your favorite toppings. I love them topped with mini dairy-free chocolate chips and chopped pecans!
- 1 can organic pumpkin - BPA free (not pumpkin pie filling)
- 1/2 cup organic coconut milk
- 3 cage-free eggs
- 1 teaspoon vanilla
- 2 tablespoons pumpkin pie spice
- 1/3 cup organic maple syrup
- pinch pink Himalayan salt
- Optional toppings - chopped pecans and/or Enjoy Life Mini Chocolate Chips
- 1 1/2 cups Otto's Cassava Flour
- 3 tablespoons organic maple syrup
- 1 cage-free egg I use a duck egg since I'm sensitive to chicken eggs. Either works perfectly.
- 1/2 cup Spectrum Organic Vegetable Shortening
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon pink Himalayan salt my preference because of its high mineral content.
- 1/2 cup filtered water
- parchment paper
- mini muffin tins
- 3 inch diameter round cookie cutter (or cup/glass with a 3 inch diameter)
-
Blend all pumpkin pie ingredients together using an electric mixer including canned pumpkin, organic coconut milk, vanilla extract, maple syrup, pumpkin pie spice, and salt.
-
In a large bowl, whisk cage-free egg. Add maple syrup and blend thoroughly.
-
Add Otto's Cassava Flour, xanthan gum, salt, baking soda, and Spectrum Organic Vegetable Shortening and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. (A stand mixer can also be used.)
-
If dough is too dry, add additional water 1 tablespoon at a time. If dough is too wet, add additional cassava flour 1 tablespoon at a time.
-
Roll out dough on parchment paper to 1/8 inch thickness.
-
Using cookie cutter or cup, cut out 36 dough circles. Repeated rolling and collection of the scraps will be needed to attain the 36 dough circles.
-
Preheat oven to 375 degrees
-
Carefully fit circles inside muffin tins to create mini tart shells.
-
Fill each mini tart shell with pumpkin filling.
-
Optional: Sprinkle top of filled tartlet with chopped pecans, mini chocolate chips or both!!!
-
Bake at 375 degrees for 20 minutes, until pumpkin filling sets and dough slightly browns.
-
Enjoy your Cassava Flour Pumpkin Tartlets!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Is the coconut milk, canned?
Hi Kristin! Yes, I use canned coconut milk.