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.