• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
ThatOrganicMom

That Organic Mom

Toxic Free Living And Natural Alternatives for Life

  • Start Here
  • About
  • Recommended
  • Blog
  • Contact
  • Shop
Home » Blog » Pumpkin Tarts with Gingerbread Cookie Crust – Low Carb, Sugar Free, Gluten Free
FacebookTweetPin

Pumpkin Tarts with Gingerbread Cookie Crust – Low Carb, Sugar Free, Gluten Free

Gluten Free
Keto
Low Carb
Sugar Free
Trim Healthy Mama
November 24, 2017 by Rebecca Huff // This post contains affiliate links
Pumpkin Tarts with Gingerbread Cookie Crust  - Low Carb, Sugar Free, Gluten Free 1
Jump to Recipe Print Recipe

Last Updated on June 29, 2022 by Rebecca Huff

What could be better at the holiday table than pumpkin tarts with gingerbread cookie crust that is also low carb, sugar free and gluten free??

Pumpkin Tarts with Gingerbread Cookie Crust

Two of our favorites, gingerbread and pumpkin pie, come together in this low carb tart! So delicious you'll never miss what isn't there; the sugar and flour! Instead of making one big pie, I used these adorable mini tart pans with removable bottoms for making Pumpkin Tarts with Gingerbread Cookie Crust.

Don't leave out the Xanthan gum in the crust recipe, it results in a much smoother crust. Also, don't forget the eggs because, well, I did one time and the result is pumpkin soup. That's what happens when you aren't present or focused on your task. Also, could be the result of too many kids talking and participating. Either way, put all the ingredients in your pie and you'll end up with a yummy dessert, okay?

Pumpkin is traditionally a Thanksgiving pie but with the gingerbread crust we can carry our favorite pie to Christmas! Whip up some heavy whipping cream to dollop on top and you'll have a dessert that rivals the traditional recipe.

This dough does not need to be chilled and is super easy to work with. My daughter cut out the decorative pieces to add to the tops.

Pumpkin Tarts with Gingerbread Cookie Crust - Low Carb, Sugar Free, Gluten Free 3

You can see how easy the dough is to work with in this photo. Just make sure to use parchment paper on top and bottom when rolling it out and you'll be amazed!

Pumpkin Tarts with Gingerbread Cookie Crust - Low Carb, Sugar Free, Gluten Free 4

Pumpkin Tarts with Gingerbread Cookie Crust  - Low Carb, Sugar Free, Gluten Free 2

Pumpkin Tarts with Gingerbread Crusts

Gluten Free
Gluten Free
Keto
Keto
Low Carb
Low Carb
Sugar Free
Sugar Free
Trim Healthy Mama
Trim Healthy Mama
These tarts pair your favorite pumpkin flavors with the ever popular gingerbread flavor to make the most tanteelizing little dessert on the table.
No ratings yet
Print Recipe Add to Collection Go to Collections
Servings 0

Ingredients
  

  • 2 cups blanched almond flour if you can't find blanched flour just use what you have the cookies will a touch denser, but the flavor will be the same
  • 1/2 cup Swerve Confectioners
  • 1/8 cup coconut flour (again, fine ground will make a lighter cookie)
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 tsp cardamom
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 large egg
  • 2 tbsp coconut oil melted
  • 1/2 tbsp blackstrap molasses or whatever molasses you have on hand
  • 1/2 tsp vanilla extract
  • PUMPKIN PIE FILLING
  • 1 15- oz can Pumpkin puree
  • 1/2 cup Heavy cream if you're dairy free use full-fat coconut milk or cream
  • 2 large eggs
  • 2/3 cup Swerve confectioners
  • 2 tsp Pumpkin pie spice or mix your own using 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves
  • 1/4 tsp salt
  • seeds from one vanilla bean optional
  • 1 tsp Blackstrap molasses optional

Instructions
 

  • INSTRUCTIONS
  • For the gingerbread crust, preheat oven to 275F.
  • In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, cloves, cardamom, baking powder, Xanthan gum, and salt.
  • Stir in eggs, coconut oil, molasses and vanilla until dough ball forms.
  • Place dough onto a large piece of parchment paper. Top with another piece of parchment and roll out about 1/4 inch thick.
  • Using the tart ring cut into 6 individual crusts and place the crusts into complete tartlet rings.
  • Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 10 minutes before filling with pie mixture.
  • While crusts are cooling, beat together all pie filling ingredients at medium-low speed, until smooth taking care to scrape down sides and not over-beat. Using a scoop add pie filling to prepared crusts in tartlet rings. Bake until done in center.
  • Put back in oven and bake 15-20 minutes until pie is set.
  • Remove and let cool 10 minutes before filling with pie mixture.
  • You can cut decorative pieces with the leftover crust.

Notes

This makes exactly enough crust for six tarts and a few decorative cut outs. If you double the recipe you can also have some gingerbread cookies!
I had a small amount of filling leftover which I baked in a small soufflé dish without the crust and realized that pumpkin pie tastes just as good without the crust! Next time you may want to make a crustless pumpkin pie! 
Tried this recipe?Let us know how it was!

If you are not following a low-carb or gluten-free lifestyle you might enjoy making my traditional sugar cookies. They make great holiday gifts for friends, neighbors and co-workers.

Pumpkin Tarts with Gingerbread Cookie Crust - Low Carb, Sugar Free, Gluten Free 5

Category: Dessert, Holidays, WellnessTag: gluten free, ketogenic, Sugar Free, thm, trim healthy mama

About Rebecca Huff

Rebecca Huff a.k.a. That Organic Mom is a mother to 6 children. She left the business world to pursue her number one passion, her children. Making a commitment to improving the current and future health of her own family and educating her sphere of influence, she has spent over a decade researching, creating and implementing healthier lifestyle choices. Her goal is to help transform families into Wellness Warriors through Baby Steps that are doable by anyone. Encouraging and coaching other moms has been a passion close to her heart. Her hobbies include collecting cookbooks from all over the world, creating nutritious menus and recipes. Her favorite motto is, “There is no moderate amount of a toxic substance!”

Previous Post:Secrets on how to have a greener, more relaxed Christmas 4Top Tips for an Environmentally Friendly Christmas
Next Post:Keto Crockpot Buffalo Chicken Soup – Low Carb with Options for KidsKeto Crockpot Buffalo Chicken Soup - Low Carb with Add-In Options for Kids

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Sidebar

you’ll also like

How to beat sugar cravings 5

How to beat sugar cravings

Is Yard Work Good Exercise? 1

Is Yard Work Good Exercise?

Baked Spinach Artichoke Dip 4

Baked Spinach Artichoke Dip

What Causes Weight Gain 3

What Causes Weight Gain


All Things Food
  • Cooking
  • Healthy Menus
  • Recipes
  • Tips and Techniques
  • Cookbook Club
Health & Wellness
  • Sleep
  • Beauty
  • Wellness
  • Weight Loss
  • Natural Alternatives
Family and Parenting
  • Kids and Parenting
  • Homeschooling
Podcast Central
  • All Podcast Episodes
  • Healthy Habits
  • Interviews
  • Kids Health
Lifestyle & Bloggers
  • Lifestyle
  • Zero Waste

Privacy Policy | Affiliate Disclosure

Privacy Manager

Copyright © 2025 · That Organic Mom, LLC · All Rights Reserved · Powered by the BizBudding Publisher Network