This recipe may not be 100 percent plant-based, however, I can totally justify using a few eggs because these beautiful little tarts that capture the flavors of fall are just so damn healthy.
They are mostly beans and pumpkin, but with a little magic (I may or may not have a wand) they turn into familiar pie we all know and love.
Nut-free, grain-free, and dairy-free, yet they taste rich and satisfying, this recipe is a winner. It was actually my lunch today. With extra coconut cream and pecans, because that’s how I roll.
Guiltless Pumpkin Tartlets
¾ c coconut flour
pinch of salt
1/4 c chilled/solid coconut oil
1 ½ tbsp coconut sugar
¼ c water
In a food processor, blend coconut flour and salt. Add the eggs and blend until incorporated. Break coconut oil into pea-size pieces, add to processor, and pulse a few times. Add water and blender for 10 seconds. Press into 1 large tart or pie pan or a few smaller tartlet pans. Bake for 6-8 minutes at 325 or until a shade darker in color. Cool while preparing the filling.
1 can chickpeas (drained & rinsed)
¼ c almond butter
3 tbsp coconut sugar (optional)
¼ c maple syrup
1 c pumpkin puree
1/2 tsp baking powder
½ tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
Blend everything in a food processor until smooth and creamy, stopping to scrap the sides a couple of times. Spoon into the pre-baked crust and bake at 325 until just set. The center should be slightly springy. Approximately 30 minutes for 5” tartlets.
Enjoy topped with coconut whipped cream and pecans.