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Sandy’s Vegan Gluten-free Pumpkin Tartlets

Posted Dec 06 2012 12:40pm

When we received an email that our cousins were without power and on their way south from New Jersey we tried our best to make our home a comforting spot for them. What better way to make them feel welcomed than to have our house smell of pumpkin pie baking? Making an allergy-friendly version would fit the bill perfectly.

Liana and I had never experimented with baking a gluten-free crust, but I was sure that we could adjust our recipe to work. Finding Kinnikinnick Gluten Free Graham Style Crumbs at our local Whole Foods made the task much easier. This product can be used the same way as other graham cracker crumbs. The crust is so yummy, your guests won’t be able to guess that it is gluten-free.

This recipe can be converted to a pie instead of tartlets by using one 8″ pie pan. The tartlets also cook a little faster than a pie, so adjust the baking time to one hour. Everything else can stay the same.

There is still so much that you can do to be of service to those in crisis from Hurricane Sandy. Please contact these organizations if you are able to help


Prep time: 20 minutes
Cook time: 55 minutes
Servings: 8
Difficulty: easy


Tartlet Crust:
1 box (10.5 ounces) Kinnikinnick Gluten Free Graham Style Crumbs
4 tablespoons Earth Balance buttery spread, melted
2 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch sea salt

Tartlet Filling:
1 box (12.3 ounces) extra-firm silken tofu (we use the Mori-Nu brand that isn’t refrigerated and can be bought at Whole Foods or Mom’s Organic Market)
1 can (15 ounces) of organic pumpkin pureé
⅔ cup maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice


1. Preheat your oven to 350° F. Position a rack in the center of the oven.
2. Spray eight 3″ diam. tartlet pans with canola baking spray and place on cookie sheets (this will make it easier to carry all the tartlets into and out of the oven).
3. To make the tartlet crust: Place the Graham Style Crumbs and sea salt into a bowl. Stir in the buttery spread, maple syrup and vanilla. The mixture should resemble wet sand. Firmly press a thin layer of the crust into the bottom and up the sides of eight tarlet pans. Bake the crusts until lightly colored, about 10 minutes. Cool completely before filling.
4. While waiting for the crusts to cool, start making the tartlet filling by thoroughly blending the tofu in a food processor.
5. Add pumpkin pureé, maple syrup, vanilla and pumpkin pie spice to the blended tofu and mix well.
6. Pour filling into tartlet crusts and bake for 45 minutes.
7. Once the tartlets are cooled, place them in refrigerator for about an hour until firm to the touch. Serve and enjoy!

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