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Gluten Free Pumpkin Tart with Dark Rum

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I would be grateful if you shared this recipe :-)

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.

Gluten free pumpkin tart with white chocolate, candied ginger, and dark rum. The tart is on a table with a serving utensil and plates next to it.

Pumpkin and Fall Baking

Pumpkin smells are about to overtake your kitchen and thrill your senses. This gluten free pumpkin tart will do just this!

I can even guarantee the smells of this gluten free pumpkin tart baking will bring secluded teens out of their rooms. :-).

My husband and I were walking in downtown Los Gatos one evening, and I just couldn’t resist a stop in my favorite store, Sur La Table. This is an “unsolicited plug” for this store, and it is my go-to place to find kitchen gadgets, pans, and cute decorations. Los Gatos has a quaint downtown area filled with restaurants, unique locally owned stores, and several coffee shops. There are a few large stores as well including an Apple Store and Sur La Table.

I love the huge farmer’s market every they have Saturday morning. (If you go, you have to try the gluten free hamburger buns at Main Street Burger.)

I had wanted a tart pan for several months now. These pans have a removable bottom, making it easy to get the tart out of the pan.

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!

Top view of the pumpkin tart

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. Hones,tly 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.

How to Make A Gluten Free Tart:

Adding the crust to the tart pan

Mix up the crust ingredients and press into the tart pan. Make sure you really push it into each crinkle in the edging.

pumkin batter in a bowl

Mix up the pumpkin and other wet ingredients together with a whisk.

pumpkin poured into the tart crust

Pour the liquid tart pumpkin mixture onto the prepared crust. This pumpkin tarts cooking time is about 25 minutes.

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 good crystallized ginger is in baked goods!

The crisp ginger flavors blend in with the pumpkin to make a burst of flavor.”

A blooper!

Melting the white chocolate was a huge fail. I was trying for a white chocolate drizzle, but sometimes things just don’t work out as planned. Melting the  Ghirardelli white chocolate chips in the microwave just didn’t work out. Somehow, it became white chocolate crumble. It still tasted like white chocolate, so I sprinkled it on top of this tart. Unexpected, but it works so well with the flavors in this tart!

More Delicious Pumpkin Recipes to Try:

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Recipe:

  1. Large tart pan. I love this pan because the bottom pops out, making this tart easy to take out of the pan.
  2. Mixing bowls. These mixing bowls are so cool because the rubber bottoms prevent your bowls from sliding around when you mix ingredients up.

recipe love

5 from 1 vote
Print
Gluten Free Pumpkin Tart with Dark Rum
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Delicious gluten free pumpkin tart with dark rum, white chocolate, and ginger.

Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 363 kcal
Author: Sandi Gaertner
Ingredients
For Filling
  • 1 1/4 cup pumpkin puree
  • 2 tablespoons dark rum
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup grade B
  • 1 cup coconut milk
For Crust
For Topping
  • 3 tablespoons white chocolate shavings
  • 2 tablespoons chopped candied ginger
Instructions
For Filling
  1. Preheat oven to 350 degrees.
  2. Rub inside of tart pan with a stick of butter to grease.
  3. In a large bowl, add all wet ingredients and whisk to blend.
For Crust
  1. Blend all dry crust ingredients.
  2. Add coconut oil and mix well.
  3. Press the crust into the pan, making sure to press into each scalloped edge.
Assembly
  1. Pour liquid ingredients into the crust.
  2. Carefully place the tart into the oven.
  3. Bake for 20-25 minutes.
  4. Remove and allow to cool.
  5. Add chocolate shavings and ginger pieces to the top.
  6. Chill in the refrigerator for 30 minutes.
  7. Serve chilled.
Nutrition Facts
Gluten Free Pumpkin Tart with Dark Rum
Amount Per Serving (1 g)
Calories 363 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg 11%
Sodium 113mg 5%
Potassium 226mg 6%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 24g
Protein 5g 10%
Vitamin A 96.3%
Vitamin C 1.8%
Calcium 6.4%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.

More Yummy Fall Dessert Recipes to Try!

What are your favorite pumpkin recipes for fall?

Love pumpkin recipes? Try this recipe for a Gluten Free Pumpkin 7 Layer Bar.

gluten free pumpkin 7 layer bar

(*this post was updated from my 10/29/15 post.)

 

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I would be grateful if you shared this recipe :-)

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