Gluten-Free & Vegan Pumpkin Tartlets

Gluten-Free & Vegan Pumpkin Tartlets
Prep time
Cook time
Total time
This recipe is from the Enjoy Life Food’s test kitchens. “They are perfect dessert for your Thanksgiving meal, or any meal for that matter!”
Serves: 12 servings
Pie Filling
  • 1¼ cups canned pumpkin
  • ¾ cup rice milk
  • ½ cup light brown sugar
  • ½ cup vegetable oil
  • 1 cup brown rice flour
  • ½ tsp baking powder
  • ¼ tsp salt
Pumpkin Pie Spice (use less if you like it mild)
  • 2 tsps cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  1. Preheat oven to 350°F.
  2. Make your crust: Mix brown sugar, rice flour, tapioca flour, xantham gum, cinnamon and granola until combined. With a fork, cut in the shortening until the mixture looks crumbly.
  3. Lightly grease a muffin pan or line with muffin liners.
  4. Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
  5. To make the pumpkin filling: mix together rice flour, baking powder, pumpkin spices and salt. Set aside.
  6. In a separate bowl, mix pumpkin, rice milk, brown sugar and oil until combined. Add the flour mixture to the pumpkin and mix well.
  7. Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. there maybe extra topping depending on how much you want to use on top.
  8. Bake tarts for 10 minutes, or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, with two spoons. Serve warm or cold. Keep fresh in the refrigerator.
*To crumble granola, process lightly in a food processor or place in a plastic bag and lightly pound with a rolling pin.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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