Guest Post: Mini Pumpkin Pie Tarts

With my new cookbook well under way and keeping me very busy, I've lined up some fellow bloggers to do guest posts for me two Saturdays a month.  My autoimmune condition is heavily fueled by stress, so in an effort to stay healthy, these friends will help relieve some of the stress and keep recipes still coming your way! Today we have Beth from Tasty Yummies. Beth's recipes are all gluten-free and mostly vegan. Today, one this first day of Autumn, she is sharing her mini Pumpkin Tarts. Enjoy!

Hi guys, I am Beth from Tasty Yummies! I am so excited to be here on Against All Grain guest-posting and sharing a recipe with you guys. This is one of my very favorite blogs and I am constantly being inspired by all the wonderful and creative recipes that Danielle creates.

I decided with the onset of cooler weather, the sun setting earlier and that overall crisp, fall feeling in the air, I had to share my first pumpkin recipe of the season. I know this will be the first of many for me, since I get massive “pumpkin obsession” every year at this time. Since I find the flavor to be much better, I personally prefer to buy a fresh pie pumpkin and make my own puree, instead of buying the canned stuff, but the canned will do in a recipe like this. These adorable little tarts, are super simple to make and they are the perfect sized bite of a delicious pumpkin pie. It may seem like a lot of steps, but I promise you can knock this dessert out in less time than some cookie recipes, it is very easy.

The mini tart shells have a nice crisp and a subtle nutty taste, and by just adding the littlest bit of cinnamon and nutmeg, the smell of the shells baking fills the house with the most delightful aroma. Oh and we please just take a moment to talk about just how amazing cashews are? The pumpkin filling is so perfectly creamy you would swear there had to be dairy in there. Of course, there is much flavor from all of the wonderful aromatic spices, you are sure to hear “mmmms” and “ahhhs” on first bites. Topped with a little whipped coconut cream, these dreamy little treats will immediately get you in the autumn mood! I promise.

By the way, my husband wanted me to inform everyone that this treat is tummy approved, but not mustache approved. I looked over at him when we were taste testing these and he had so much coconut cream in his ‘stache it was hysterical! I only wish I had my camera near by, that would have made for the perfect shot.

Thanks again Danielle for inviting me to guest-post on Against All Grain, while you work on the new cookbook. I cannot wait to see it, I know it will be great!

 About Beth

I have been blogging on Tasty Yummies for about 2 and a half years now. All of my recipes are gluten-free and most are vegan. I have been gluten-free for over 7 years now, but the biggest change came for me 2 years ago when I decided to clean up my diet, cut out all processed foods and be much more mindful of everything I was eating. I quickly and very easily lost 30 pounds and haven't looked back since, this has been the easiest lifestyle change I have ever made and I have never felt better.

Overall, I eat a lot of naturally vegan foods and I maintain a mostly vegetarian diet. At home we eat meat (all grass-fed from a wonderful local farmer named Pierre), at most, once a week, sometimes as little as once a month, so I like to consider myself a “conscientious omnivore”. In addition to eating as healthy as I possibly can for me, I also have a daily yoga practice, which I have found to be the perfect compliment to my lifestyle, mentally, emotionally and physically. For the first time ever, I have found a way of living that fits me and my body, it never feels like work or a struggle and I am constantly grateful for all of it.

Guest Post: Mini Pumpkin Pie Tarts


SERVES: 12 mini tarts


  • 2 cups almond flour
  • 2 tablespoons maple syrup*
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • dash of ground nutmeg
  • 1/8 teaspoon salt


  • 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
  • 1/4 cup maple syrup*
  • 1 teaspoon vanilla
  • 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • a pinch of ground cloves
  • a dash of sea salt

Whipped Coconut Cream

  •  1 can organic full fat coconut milk, refrigerated overnight
  • 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
  • 1 teaspoon vanilla

*Maple can be substituted 1:1 for honey if you follow SCD



  1. Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
  2. In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
  3. Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
  4. Bake for 15-20 minutes until golden brown.
  5. Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)


  1. Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
  2. Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
  3. Add in the remaining ingredients and process until smooth and creamy.

Whipped Coconut Cream:

  1. Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.
  2. Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks.
  3. Mix in your maple syrup and vanilla, if you are using.
  4. Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.

Assembling the Tarts:

  1. Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.