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

Pumpkin Tarts with Gingerbread Crusts

These tarts pair your favorite pumpkin flavors with the ever popular gingerbread flavor to make the most tanteelizing little dessert on the table.
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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!