Leftover pumpkins?

Try MK’s delicious (gluten-free/nut-free) pumpkin tarts served at our last event.

CRUST (gluten-nut-free version):

  • ~ 1 1/2 cups of ground sunflower seeds (about 250 grams of seeds….2 packages from baking isle)
  • ~ 3/4- 1 cup of arrowroot powder 
  • 1 egg
  • Pinch of salt
  • 1/4 cup melted butter
  • 4 tbsp brown sugar
  • 1/4 tsp cinnamon

Original recipe:

  • 2 cups almond flour
  • 1/4 cup butter or coconut oil, melted
  • 2 tablespoons raw agave, pure maple syrup or honey
  • 1 organic egg
  • Pinch of salt

Blend to make a soft dough.

Roll out on floured surface (arrowroot powder) to 1/4 inch thickness and cut out small circles (a shot glass works well).

Bake for 5-10 minutes at 375 degrees.

FILLING:

  • 1 (15-oz) can pumpkin (about 1-3/4 cups)
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons all-purpose flour (substitute 1-2 tbsp of arrowroot powder to make it gluten-free)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1-1/4 cups evaporated milk

Mix well and pour into the baked shells. Bake at 375 for about 30 minutes or until set.