Pumpkin Lucuma Tarts

  • Author: Amber Romaniuk
  • Yield: 12 1x




For the Crusts:

  • 1.5 Cups Bob Red Mills 1-2-1 Gluten-free flour
  • 1 tsp vanilla powder
  • 1/5 tsp lucuma powder
  • pinch of sea salt
  • ½ cup coconut oil and a bit extra to grease the muffin tin
  • 4 tbsp cold almond milk or any dairy-free milk

For the Filling:

  • 1 can organic pumpkin puree
  • 3 eggs
  • ½ cup pure maple syrup
  • 3 tbsp coconut oil melted
  • 4 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp pumpkin spice
  • 1 tsp vanilla powder
  • 2 tbsp lucuma powder



  1. Preheat oven to 400 degrees Fahrenheit
  2. Grease muffin tin with coconut oil
  3. In a large bowl add flour, vanilla and lucuma powder, sea salt and mix well.
  4. Then add the coconut oil and mix into the flour mixture.
  5. Add the almond milk and form dough into a large ball.
  6. In a second bowl add pumpkin puree, eggs, maple syrup, cinnamon, nutmeg, pumpkin spice, vanilla and lucuma powder and blend until fully mixed.
  7. Warm and add coconut oil and whisk until you see no separation of the oil.
  8. Separate dough into small balls to make the crusts in the muffin tin. Ensure there is enough dough covering the bottom and sides of the tin (there should be enough for the 12 tarts)
  9. Once you have the dough in the tin fill the crusts just below full
  10. Bake at 400 for 10 minutes and then lower the temperature to 350 degrees Fahrenheit for 35 minutes.
  11. Let cool and serve with coconut whip cream or Screamin Brothers Dairy-Free Frozen Treats!
  12. Makes 12 delicious tarts


Special Thanks To:

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