Pumpkin Pie Tartlets

Servings: 12 muffins

Author:

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour, 15 minutes

Dessert

American

Dairy-Free Phase 2

Instructions

1 Cut squash into chunks. Place the chunks in a steamer basket in a large pot.
2 Fill below the steamer basket with water and bring to a boil. Turn heat to
medium low and steam until tender, about 30 minutes.
3 Purée in a high powered food processor or immersion blender with the rest of the
ingredients. Tip: If using a chia egg, mix the chia seed and water together
before pouring it into the blender. This will help the chia seeds gel.
4 Spray 12 muffin tins with cooking spray or rub them evenly with oil and sprinkle
1 tablespoon of almond flour into each cup. Pour the filling into each cup and
bake at 350° F for 50 to 60 minutes or until filling is completely set and
starts to crack on the top.
5 These little pies are best after a day or two in the fridge. The time allows for
the flavors to fully meld and the pie gets nice and dense. It’s the perfect rich
flavor for a pumpkin pie.