Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
betty r says
November 17, 2008 at 12:22 pm
Pumpkin Pecan Tarts..how yummy is that, Jeanine! A nice variation for my Christmas tray of goodies!
November 19, 2008 at 10:57 am
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. 🙂
December 10, 2012 at 1:01 pm
Can I use an all purpose gluten free flour instead of all the other flours listed in the recipe?
December 10, 2012 at 1:23 pm
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. 🙂
August 7, 2013 at 1:18 pm
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.
Jeanine Friesen says
August 7, 2013 at 9:01 pm
I’m sorry about that, Cookiepress! It should have been 350*.
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