Recipe Time: Pumpkin Pie Tartlets

Posted by Cindy Poiesz on

Last season, we brought you these delicious Apple Cider Tartlets. This season, we're giving them a little pumpkin spice upgrade!  Use the same recipe for the cup, but replace the apple cider with coconut cream. And we fill it with a dairy-free pumpkin pie filling instead.  ENJOY!


Pumpkin Pie Tartlets


  • 1 can organic pumpkin
  • 1 cup coconut cream
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 tablespoon pumpkin spice
  • 1/4 teaspoon salt
  • 1 cup Goji Spice Supernola (get some here!)

Takes , serves 12-15.


  1. We ground our own almonds into a meal, and then kept the blender on for an extra 30 seconds until about half of it turned into an almond butter- like consistency.
  2. In a large bowl, mix your almond meal/butter with the ghee, adding in the eggs and coconut cream (to replace apple cider) until incorporated.
  3. Then add all of your dry ingredients, making sure not to mix too heavily once the coconut flour is added. Consistency should be similar to a shortbread cookie dough.
  4. Grease a mini muffin pan or mini tart pan with ghee. Form the dough into a cup shape making sure the base and sides are thick enough.
  5. Bake at 350 degrees for 15 minutes.
  6. For the filling, beat the eggs, add the coconut cream, maple syrup and pumpkin. Beat thoroughly.
  7. Combine the spices and salt. Pour filling into each of the tartlet cups and bake for 10-12 minutes until a toothpick comes out clean.
  8. Top with Goji Spice Supernola and share! 
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