• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Beauty and the Foodie
  • Recipes
    • Keto Recipe Index
    • Recipe Videos
  • Keto Beginner
    • Ketogenic Low Carb Diet
    • Low Carb Swaps For High Carb Foods
    • Ultimate Keto Eating Out & Restaurant Guide
    • Keto Macro Calculator
    • Best Low Carb Fruits
    • Best Lowest Carb Vegetables
    • Conquer The Keto Flu
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Keto Recipe Index
  • My Recipe Videos
  • Keto Low Carb Beginner
  • My Books
  • DIY Natural Skin Care
  • Blog and Video Tips
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Chocolate Pumpkin Gingerbread Tarts (paleo)

    Chocolate Pumpkin Gingerbread Tarts (paleo)

    12 November, 2013 by Stacey 6 Comments

    Share
    • 54
      Shares

    Jump to Recipe - Print Recipe

    Chocolate Pumpkin Gingerbread Tarts, Paleo & Low Carb-

    Chocolate pumpkin gingerbread tarts are a grain free, paleo, & low carb, Fall holiday treat that is fairly easy to make.

    Chocolate Pumpkin Gingerbread Tarts- Paleo, Low Carb & Gluten Free

    This Holiday recipe also includes a low carb version, depending on which sweetener of choice you use.

    I decided to make a grain-free gingerbread pie crust because I was craving gingersnaps, and I used to make a pie crust with crumbled ginger snaps.

    I did not want to make ginger cookies first, and then make a pie crust so, I just added some gingerbread ingredients to the crust. I also added some chocolate to the pumpkin pie filling, but you could make these without the chocolate ( just omit the cocoa powder and chocolate) if you want just the pumpkin flavor.

    Bake the pie crust, and then mix the pie filling. Then fill the crust and refrigerate.

    Chocolate Pumpkin Gingerbread Tarts Paleo

    Serve and enjoy!

    Chocolate Pumpkin Gingerbread Tarts Paleo

    RECIPE AND DIRECTIONS BELOW:

    Chocolate Pumpkin Gingerbread Tarts (paleo)

    Stacey
    A grain free, paleo, nut free, Fall holiday treat with low carb options.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course gluten free, grain free, paleo, with low carb options.
    Cuisine Dessert / tarts &amp, pies
    Servings 8
    Calories

    Ingredients
      

    • Gingerbread Pie Crust
    • 1 egg beaten.
    • ⅓ cup butter melted or coconut oil, melted.
    • 2 tsp organic molasses.
    • 1 tsp ground ginger.
    • Sweetener of choice: 2 tsp honey for paleo or can use 20 drops liquid stevia for low carb option.
    • ½ tsp cinnamon.
    • ½ cup coconut flour. where to buy coconut flour
    • Pie Filling:
    • 1 15-ounce can pumpkin puree . be sure pumpkin is the only ingredient
    • 1 ½ tbsp cocoa powder
    • 2 tbsp coconut oil or butter melted.
    • ¼ cup melted organic paleo friendly dark chocolate chips ,or for low carb use 1 ounce low carb chocolate bar
    • Sweetener of choice: ⅓ cup organic pure maple syrup or for low carb version use ⅓ cup low carb maple syrup (I used Nature's Hollow low carb syrup) + 20 drops liquid stevia.

    Instructions
     

    • Preheat oven to 350 F, and grease or oil 4 medium size tart pans or 8 muffin holes in a muffin pan.
    • In a large mixing bowl combine all the ingredients for the gingerbread pie crust. Mix together thoroughly and smush with a fork until a crumbly pie crust forms.
    • Divide pie dough into 4 to 8 balls. Press each dough ball into a tart pan or muffin pan. Press dough around in pan until tart pan is covered in dough, or until muffin pan depression is half covered.
    • Bake pie crusts at 350 F for 10 minutes, or until crust is starting to brown. Remove from oven and cool.
    • In a food processor or blender combine all the pie filling ingredients and process or blend. Process until thoroughly combined and smooth.
    • Spoon pie filling into baked pie crusts in tart pans or muffin pan. Spread and smooth the filling in pie crusts.
    • Place all tarts in the refrigerator for 3 hours to overnight (filling gets firmer the longer it’s in the fridge).
    • Serve as is, or can garnish with optional melted chocolate or coconut whip cream, or homemade whip cream.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Nutritional Data For Low Carb Version: Serving Size: 1 small tart, or ½ medium tart, Cal:195, Carbs:13.5 g / Net Carbs: 6.8 g, Fiber : 6.7 g,
    Fat: 15 g, Protein: 4 g, Sugar: 3 g
    Nutritional Data for Paleo Version: serving size: 1 small tart or ½ medium size tart, Cal: 221, Carbs: 21 g / Net Carbs: 14.3 g, Fiber; 6.7 g, Protein; 4 g, Sugar: 11 g
    * all nutritional data are estimates based on the products I used*
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Recipes You May Also Enjoy:

    Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
    Keto Instant Pot Pumpkin Cheesecake
    Magical Paleo Pumpkin Cruble Bars- Low Carb & gluten free.
    Pumpkin Pie Crumble Bars
    Low Carb Pumpkin Bagels- Pumkin Spice bagels, low carb and paleo.
    Pumpkin Spice Bagels
    No Bake Pumpkin Cheesecake Bites- Easy, Low carb, grain free and gluten free
    No Bake Pumpkin Cheesecake Bites

     


    Share
    • 54
      Shares
    Previous Post: « Paleo German Chocolate Brownies
    Next Post: Paleo Iced Gingerbread Cookies »

    Reader Interactions

    Comments

    1. Jen

      November 20, 2018 at 10:10 am

      I made this crust and even though I have diabetes I used the honey and molasses because of the small amounts. But I'm wondering what to use instead of maple syrup in the filling. I have Swerve (erythritol) and "Brown" Swerve, and maple flavoring. But not sure what liquid to add in place of. Thanks so much.

      Reply
      • Stacey

        November 21, 2018 at 1:39 pm

        Jen, you can add a little coconut milk for the liquid.

        Reply
    2. Rima V

      November 25, 2014 at 1:23 am

      What size can of pumpkin puree. It comes in two sizes where I live.

      Reply
      • Stacey

        November 27, 2014 at 4:45 am

        Rima, it is the 15 ounce can and I thought I had listed that but it was not there. I must have not even noticed. Sorry about that.
        ~Stacey

        Reply
    3. shannon brown

      September 14, 2014 at 2:50 am

      I don't have any tart pans, but I wondered if I could just make this in a regular pie plate, and cut it in 8 servings? Sounds so good!

      Reply
      • Stacey

        September 14, 2014 at 4:15 pm

        Shannon, Yes you can use a pie pan as well.
        ~Stacey

        Reply

    Leave a comment, share a tip, or ask a question. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    bio headshot-2

    Footer

    As Seen In

    As Seen In Image

     Information

    About Us

    Privacy Policy/ FTC Disclosure

    Contact Us / Work with Us

    As an Amazon associate I earn from qualifying purchases

        Disclaimer 
    The author of this site is not a doctor or healthcare professional. The information and opinions expressed are not medical advice. Nutritional data are estimates only, but we try to be as accurate as possible. Always consult your physician or healthcare provider before beginning any weight loss, nutrition or exercise program.

    Unauthorized use or duplication of this content without permission from this site’s author is prohibited. Photos & excerpts with a link can be used, not entire recipes or posts. Full and clear credit must be given to beautyandthefoodie.com with specific direction to the original content.

    Copyright © 2021 Beauty and the Foodie