gluten free vegan pumpkin pecan tartlets
RECIPE TYPE: pies & tarts
SERVES: 24 tartlets
pie dough
  • 1 1/2 cups Bob's Red Mill Gluten Free Pie Crust Mix*
  • 1/2 teaspoon salt
  • 5 tablespoons Earth Balance vegan butter, cold
  • 3 tablespoons organic non-hydrogenated shortening
  • 4-6 tablespoons ice-cold water
pumpkin filling
  • 1 cup pure pumpkin puree
  • 1/2 cup So Delicious original culinary coconut milk, stirred
  • 1/4 cup cane sugar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch or tapioca starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • dash ground nutmeg
pecan topping
  • 1/3 cup chopped pecans
  • 1 tablespoon Earth Balance vegan butter, melted
  • 1 tablespoon brown sugar
  1. Sift together flour blend and salt in large mixing bowl. Add cold vegan butter and shortening. Using pastry cutter, combine until resembles a course meal and butter pieces are less than pea-size.
  2. Pour in 4 tablespoons cold water. Continue to blend until dough comes together (add 1-2 tablespoons water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for 30 minutes.
  3. While dough chills, make pumpkin filling. Mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch, cinnamon, ginger and nutmeg. Whisk until smooth and well blended. Set aside.
  4. To make pecan filling, stir together melted vegan butter and brown sugar until combined. Stir in pecans to coat.
  5. Preheat oven to 350 degrees. Prepare mini muffin pan by spraying with non-stick cooking spray.
  6. Remove dough from refrigerator. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll into 1/4-inch thick. Cut dough into 2-inch rounds using circle cookie/biscuit cutter. Place rounds into prepared muffin tin. Gently press dough into bottom and up sides of cups.
  7. Fill each pie shell with pumpkin filling, about 1 tablespoon. Top each with 1 teaspoon pecan topping.
  8. Bake tartlets for 32-35 minutes or until center is set and crust is golden brown. Allow to cool in pan for 10 minutes. Carefully remove from pan and cool on cooling rack.
  9. Store in air-tight container, chilled if you prefer.
*If you are unable to find Bob's Red Mill gluten free pie crust mix, you can substitute by using my gluten free flour blend, plus 1 tablespoon cane sugar.
Recipe by Sarah Bakes Gluten Free at