Pumpkin pie tarts with nut crust

Ingredients - Makes 12
Gluten free - Dairy free - Refine sugar free
Contains eggs

  1. 1 cup raw almonds

  2. 1 cup raw cashews

  3. 1 egg

  4. 1/4 coconut oil, melted and divided

  5. 1/3 cup maple syrup (divided)

  6. 1 tsp vanilla extract

  7. 1 tsp cinnamon

  8. 1/2 tsp sea salt

  9. 2 1/4 pureed pumpkin

  10. 1/3 unsweetened almond milk

  11. 2 1/2 Tbsp arrowroot powder (this is a replacement for corn starch)

  12. 2 tsp pumpkin pie spice

Directions

Preheat oven to 350 F. Line a muffin tray with parchment cups, or use coconut oil to grease.

  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. Press the nut mixture into muffin tray to form the crust.

  3. Make the pumpkin filling by combining pureed pumpkin, the remaining 4/5 of the maple syrup, the almond milk, remaining 1/4 of the melted coconut oil, arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt. Spoon pumpkin filling into each tart.

  4. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerated.

  5. Top with coconut whipped cream, nuts and seeds, pomegranate seeds, etc.

  6. Sweet enough for dessert, healthy enough for breakfast!

*Recipe adapted from That Clean Life.