Paleo Pumpkin Tarts
(gluten-free, dairy-free, grain-free, vegetarian)

This is a perfect Thanksgiving dessert for people who follow gluten-free, dairy-free, grain-free, vegetarian meal plans.

I love to make this perfect little tarts with coconut whipped cream.

Total time: 1h 30 min

Ingredients for 12 servings:

• 1 cup of Almonds
• 1 cup of Cashews
• 1 Egg
• 1/4 cup of Coconut Oil (melted and divided)
• 1/3 cup of Maple Syrup (divided)
• 1 tsp of Vanilla Extract
• 1 tsp of Cinnamon
• 1/2 tsp of Sea Salt
• 2 1/4 cups of Pureed Pumpkin
• 1/3 cup of Unsweetened Almond Milk
• 2 1/2 tbsps of Arrowroot Powder
• 2 tsp of Pumpkin Pie Spice
• 1 1/2 cups of Canned Coconut Milk (full fat, refrigerated overnight)

Directions:

1. Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea salt until a crumbly dough forms.
2. Preheat oven to 350ºF (177ºC) and line a muffin tray with parchment cups.
3. Lay a piece of parchment paper on the counter. Place your dough onto the parchment and pat into a ball.
4. Place another sheet of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to 2 to 3 mm thickness and cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up.
5. Gently press each cut-out into a parchment cup to form the crust. Set aside.
6. Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5 of maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt. Spoon pumpkin filling into each tart.
7. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerate at least 6 hours or overnight for a firmer filling.
8. In the meantime, make the coconut whipped cream. Scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
9. Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.)
10. When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!

If you don’t have Arrowroot Powder Use tapioca flour instead.

If you want to make Pumpkin Pie Spice at home, mix:

• 1/4 cup ground cinnamon,
• 4 tsp ground nutmeg,
• 4 tsp ground ginger and
• 1 tbsp ground allspice.

Store in an air-tight container.

If you feel like having Pumpkin Pie Squares instead of tarts

Press dough evenly into a parchment-lined rectangular baking dish. Spread pumpkin filling evenly across the crust. Bake for 45 min. Let cool and/or refrigerate 6+ hours. Slice into squares and top with coconut whipped cream when ready to serve.

Nutritional facts about this recipe that make your feel healthy:

·       Heart Health

The almonds and cashews in this recipe are a good source of monounsaturated fats, which are known to help reduce levels of bad LDL cholesterol and increase good HDL cholesterol. This can contribute to a healthier heart and lower risk of heart disease. Additionally, the fiber content from these nuts and pumpkin can also support heart health by helping to regulate cholesterol levels.

·       Bone Health

This recipe contains ingredients like almonds, cashews, and almond milk, which are good sources of calcium and magnesium. These minerals are essential for maintaining strong and healthy bones. The vitamin K present in the recipe also plays a crucial role in bone health, assisting in calcium absorption and bone mineralization.

·       Immune System

The pumpkin in this recipe is rich in Vitamin A, which is essential for maintaining the health of the immune system. It also contains Vitamin C, another important nutrient for immune function. The presence of zinc in almonds and cashews further supports the immune system, as it is involved in the development and function of immune cells.