It is officially pumpkin season! What better way to celebrate than with a gluten free pumpkin tart? Dark rum caramelizes into the pumpkin and white chocolate flavors to make a fabulously delicious dessert for fall.
One creamy bite and you will be hooked. If you love pumpkin recipes as much as we do, you will want to check out all of my delicious gluten free pumpkin recipes on the blog :-).
Jump to:
Pumpkin smells are about to overtake your kitchen and thrill your senses. This gluten free pumpkin tart is one of the original fall recipes on my blog. It is an oldie and goodie that your whole family will love!
This homemade gluten free pumpkin tart has a chocolate crust that works really well with the sweet pumpkin custard filling. Top it with white chocolate and candied ginger for an explosion of flavor!
You will be surprised at how easy gluten free tarts are to make. You can fill these tarts with anything, mousse, ice cream, fruit, pudding, custard, etc!
Making tarts is a lot easier than they look. You will want a good tart pan. You can buy them in all shapes and sizes. I love my rectangular tart pan. The most important thing is to make sure it has a removable bottom so that you can easily remove the tart.
For even more tart inspiration, check out all of my delicious Gluten Free Tart Recipes!
A note about pumpkin puree:
For this recipe, I used organic canned pumpkin puree. It is important not to use a can of pumpkin pie filling for this recipe.
If you prefer to roast your own pumpkin, here are some tips on how to roast a pumpkin:
- Make sure you use a sugar pumpkin. Honestly, this smaller pumpkin tastes a lot better in recipes than a Jack O' Lantern style large pumpkin.
- Cut the pumpkin in half and scoop out the seeds.
- Brush the pumpkin with coconut oil and bake at 350 degrees for about 30-40 minutes. Check the pumpkin at 30 minutes to see if it is soft when a fork is inserted.
- Remove the pumpkin from the oven and allow it to cool off.
- Use a spoon to scrape the pumpkin pulp out of the rind.
- Add to a food processor with 2-3 tablespoons water and blend until smooth.
- For this recipe, you don't want your pumpkin to be too thick.
If you love pumpkin, you will also want to try this quick and easy Gluten Free Pumpkin Dump Cake recipe!
Recipe step by step directions:
Preheat your oven to 350º F.
Step 1: In a large bowl, add the crust ingredients. Mix well until it holds together fairly well in a crumbly way
Step 2: Press into the tart pan. Make sure you really push it into each crinkle in the edging.
Step 3: In another bowl, add the pumpkin filling ingredients. Whisk until they are all blended.
Step 4: Pour the liquid tart pumpkin mixture onto the prepared crust. This pumpkin tarts cooking time is about 25 minutes. Remove the tart from the oven and allow it to cool.
Step 5: When the tart is baked and cooled off, you can top it with white chocolate shavings and little chunks of crystallized ginger. You will be surprised how well-crystallized ginger is in baked goods!
Tips and Recipe FAQ:
There are several differences between a tart and a pie. The crust tends to be thicker in a tart. Tarts are baked in special tart pans with a removable bottom so they are easy to cut and remove.
You can easily make this tart with a graham cracker crust. Try my gluten free graham cracker crust in this Gluten Free S'mores Tart recipe.
You can use any filling you like. My Chocolate Custard would taste incredible with this gluten free chocolate crust.
This tart will keep fresh in the refrigerator up to 4 days. Cut it into slices and store in an air-tight container.
More Delicious Pumpkin Recipes to Try:
- Gluten Free Pumpkin Donuts
- Light and Fluffy Gluten Free Pumpkin Chocolate Chip Muffins
- Easy Gluten Free Pumpkin Bread
- Gluten Free Pumpkin Bundt Cake
📖 Recipe
Gluten Free Pumpkin Tart with Dark Rum
Ingredients
For Filling
- 1 ¼ cup pumpkin puree * see note
- 2 tablespoons dark rum * see note
- ¾ cup coconut sugar or brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup grade
- 1 cup coconut milk
For Crust
- 1 cup almond flour * see note
- 1 cup gluten free graham cracker crumbs I like Pamela's or Schar
- ⅓ cup unsweetened cocoa * see note
- ½ cup coconut sugar or brown sugar
- ⅓ cup melted coconut oil or butter
For Topping
- 3 tablespoons white chocolate shavings
- 2 tablespoons chopped candied ginger
Instructions
For Filling
- Preheat oven to 350º F.
- Rub inside of tart pan with a stick of butter or spray with coconut oil to grease the pan.
- In a large bowl, add all wet ingredients and whisk to blend.
For Crust
- Blend all dry crust ingredients in a bowl.
- Add coconut oil and mix well.
- Press the crust into the pan, making sure to press into each scalloped edge.
Assembly
- Pour liquid ingredients into the crust.
- Carefully place the tart into the oven.
- Bake for 25 minutes.
- Remove and allow to cool.
- Add chocolate shavings and ginger pieces to the top.
- Chill in the refrigerator for 30 minutes.
- Serve chilled.
Notes
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your crust grainy.
- If you prefer not to use rum, you can either omit it, or use rum extract.
- I like to use Ghirardelli, Hershey's, or Anthony's cocoa powders. Most brands should be gluten free, but always read the labels!
- This tart should keep fresh for up to 4 days in the refrigerator.
A note about pumpkin puree:
For this recipe, I used organic canned pumpkin puree. It is important not to use a can of pumpkin pie filling for this recipe. If you prefer to roast your own pumpkin, here are some tips on how to roast a pumpkin:- Make sure you use a sugar pumpkin. Honestly, this smaller pumpkin tastes a lot better in recipes than a Jack O' Lantern style large pumpkin.
- Cut the pumpkin in half and scoop out the seeds.
- Brush the pumpkin with coconut oil and bake at 350 degrees for about 30-40 minutes. Check the pumpkin at 30 minutes to see if it is soft when a fork is inserted.
- Remove the pumpkin from the oven and allow it to cool off.
- Use a spoon to scrape the pumpkin pulp out of the rind.
- Add to a food processor with 2-3 tablespoons water and blend until smooth.
- For this recipe, you don't want your pumpkin to be too thick.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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(*this post was updated from my 10/29/15 post.)
Jen
For the coconut milk - did you use canned coconut milk? Or coconut milk from a carton you'd find next to regular milk in the refrigerated section?
Sandi Gaertner
Hi Jen, I did use canned, but also, any non-dairy milk will also work.
Della
we are also dairy free, can I use a flax egg instead of the eggs?
Sandi Gaertner
Hi Della, I don't know because I have not tested this recipe egg free. If you try it, please let me know. Thank you.
Debra C.
Pumpkin Pie is a real favorite, however the tart looks so lovely! What a treat this would be anytime of the year - elegant and so delicious!
Sandi Gaertner
Thank you so much Debra 🙂 Enjoy.
Becky Winkler (A Calculated Whisk)
Gorgeous! Bet the pumpkin and rum are fabulous together. I really need one of these rectangular tart pans!!
Sandi Gaertner
They do go nicely. Thanks for stopping by Becky 🙂
Callie | Flour and Fancy
This tart looks absolutely stunning, and I love the approachable recipe. This is definitely going on my fall baking list!
Sandi Gaertner
Thank you so much Callie 🙂