Pumpkin Tarts


Photo by BrooklynSupper

These gluten-free tart shells are simple and versatile. They can be filled with fresh fruit, custards, coconut creams, etc. For fall, roasted squash makes a nutrient- packed creamy filling that is a dairy- and egg-free alternative to custard. The agar and cashews thicken the filling, which does not require baking.

Yield: two 4-inch tarts
Serving size: Entire recipe (19.5 ounces).


1/2 cup very finely ground almonds
1/4 cup sorghum flour
1 Tbs maple sugar
1/8 tsp salt
1 Tbs maple syrup
3/4 tsp vanilla extract
2 Tbs coconut oil, slightly softened at room temperature

1/4 cup cashews
1/2 tsp agar powder
1 pinch salt
1/3 cup water, boiling
3/4 cups roasted pumpkin (or other winter squash)
1 Tbs maple syrup
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground cloves
1/8 tsp lemon zest



  1. Preheat the oven to 350 F. Combine the ground nuts, sorghum flour, sugar, and salt and mix together. Add the maple syrup, vanilla extract, and coconut oil and mix with a fork until well incorporated. The mixture should stick together when pressed.
  2. Press into 2 4″ tart pans, thinly along the bottom and thicker on the sides. Poke a few holes with a fork on the bottom part of the crust.
  3. Bake for 17-20 minutes, until golden brown. Remove from the oven and place on a rack to cool completely.


  1. Place cashews, agar, and salt in a blender and process to a fine powder.
  2. Pour boiling water into blender and process on high speed.
  3. Add the roasted pumpkin, maple syrup, and vanilla and process again until smooth.
  4. Blend in cinnamon, nutmeg, cloves, and lemon zest.
  5. Pour 1/2 cup of the filling into each cooled tart shell and refrigerate until set, about 30 minutes. For a thicker, pumpkin pie like texture, refrigerate the tarts overnight.
  6. Remove the tarts from the pans and serve.