Gluten-free Pumpkin Pecan Tarts

I made these mini pies using a new GF crust recipe. I was very happy with this crust recipe, it was tender, and even slightly flaky. However, I only had to roll the dough into small balls & place in a mini muffin tin (to make mini tarts). I never had to roll out a whole pie, I’m not sure how it would behave then. I think if rolled between two sheets of wax paper, it wouldn’t be a problem. These little bite size tarts were perfect for dessert! If you don’t need a gluten-free dessert, use your favorite pie dough recipe, or even store bought tart shells.

 

 

Comments

  1. Alexa says

    These little pumpkin pies are so cute! I am bookmarking the recipe for Thanksgiving. I have been debating between various desserts and this one seems like a great addition to my menu. Thanks Jeanine for contributing to my family’s celebration. :-)

    • Jeanine says

      I haven’t tried that, so I can’t really say. This recipe is quite high in starch, so I don’t know if an all purpose would be exactly the same, but I’m sure it would still be delicious. :)

  2. Cookiepress says

    Since the recipe doesn’t state the temperature, I made a batch of 48, the first 24 I baked at 400 for 25 minutes, tops a little too done, crust fell apart. I baked the next 24 on 350 for 30 minutes, held together better but still fell apart a little. I also had a third of the pecan mix left over. I will use that on sweet potatoes.

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