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Chocolate Pumpkin Gingerbread Tarts (paleo)

A grain free, paleo, nut free, Fall holiday treat with low carb options.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: gluten free, grain free, paleo, with low carb options.
Cuisine: Dessert / tarts &amp, pies
Servings: 8
Author: Stacey

Ingredients

  • Gingerbread Pie Crust
  • 1 egg beaten.
  • 1/3 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: 1/3 cup organic pure maple syrup or for low carb version use 1/3 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.

Notes

Nutritional Data For Low Carb Version: Serving Size: 1 small tart, or 1/2 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 1/2 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*