It is officially pumpkin season! What better way to celebrate than with a gluten free pumpkin tart? Dark rum caramelizes into the pumpkin, white chocolate, and candied ginger flavors to make a fabulously delicious dessert for fall.
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 well with the sweet pumpkin custard filling. Top it with white chocolate and candied ginger for an explosion of flavor!
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 :-).
You will be surprised at how easy gluten free tart shells are to make. You can fill these tarts with anything, including 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. To me, one of the most important things is to ensure it has a removable bottom so you can easily remove the tart.
For even more tart inspiration, check out my delicious Gluten Free Tart Recipes!
Allergen Information:
This recipe is gluten-free, dairy-free, refined sugar-free, and soy-free as written.
🔑 Sandi says: For this recipe, I used organic canned pumpkin puree. It is important not to use a can of pumpkin pie filling for this recipe. Pumpkin pie filling is already seasoned and has other ingredients that you do not need in this tart 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. This smaller pumpkin tastes much 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 in 30 minutes to see if it is soft when inserting a fork.
- 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.
If you love pumpkin, you will also want to try this quick and easy Gluten Free Pumpkin Dump Cake recipe!
Ingredient Notes:
- Pumpkin Puree – See above for tips to make this if you do not have canned pureed pumpkin on hand.
- Eggs – Size large.
- Maple Syrup
- Coconut Milk – I used coconut milk, not canned but in a refrigerated carton. Other types of dairy-free milk or regular milk will also work.
- Coconut Oil – Butter will also work.
- Dark Rum or Rum Extract
- Ground Cinnamon
- Almond Flour – Try to use almond flour and not almond meal.
- Gluten Free Graham Cracker Crumbs – You can buy pre-crushed gluten free graham crackers or crush your own crackers.
- Cocoa Powder
- Coconut Sugar – Or Brown Sugar
- White Chocolate
- Candied Ginger
My old tart pan was discontinued, but this tart pan is better because it is less expensive, non-stick, and it gets really great reviews!
Recipe Step-By-Step Directions:
Preheat your oven to 350º F. Set the oven rack in the middle of the oven.
Step 1: In a large
Step 2: Press the crust mixture into the tart pan. Make sure you really push it into each crinkle in the edging.
Step 3: In another large bowl, add the pumpkin filling ingredients. Whisk until they are all blended.
Step 4: Pour the liquid tart pumpkin mixture onto the prepared crust. For best results, put the tart pan in a larger pan. This will prevent any leakage from going onto the bottom of the oven.
Step 5: Bake the pumpkin tart for about 35 minutes. You will know it is finished baking when the top is solid and not jiggly. Remove the tart from the oven and allow it to cool on a cooling rack.
Step 6: When the tart is baked and cooled off, top it with white chocolate shavings and little chunks of crystallized ginger. You will be surprised how well-crystallized ginger is in baked goods!
Recipe FAQ:
If you are nut-free, 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 for up to 4 days. Cut it into slices and store it in an airtight 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
Gluten Free Pumpkin Tart with Dark Rum
Ingredients
For Filling
- 1 ¼ cup pumpkin puree * see note
- 2 tablespoons dark rum or rum extract
- ¾ cup coconut sugar or brown sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup grade
- ¾ cup coconut milk (not canned)
For Crust
- 1 cup almond flour * see note
- 1 cup gluten free graham cracker crumbs I like Pamela's or Schar
- â…“ cup unsweetened cocoa * see note
- ½ cup coconut sugar or brown sugar
- â…“ 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 large mixing bowl.
- Add melted 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 30-35 minutes.
- Remove and allow to cool.
- Add chocolate shavings and small candied 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.
- A few people have made this recipe with canned coconut milk. I don’t recommend this because it is a lot more runny than refrigerated coconut milk. You can also use almond milk.
- 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. Store it in an airtight container.
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 for 30 minutes to see if it is soft when inserting a fork.
- 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.
This post was updated from an old September 2016 post with more recipe details.
(*this post was updated from my 10/29/15 post.)
This tart looks absolutely stunning, and I love the approachable recipe. This is definitely going on my fall baking list!
Thank you so much Callie 🙂
this pan looks so versatile…and im breaking into pumpkin this weekend!! this sounds amazing.
My favorite pan so far 🙂
What a great idea. This looks and sounds delicious
Thank you Paul 🙂
This is gorgeous! I can’t wait to make it this fall!
Thank you Lauren 🙂
Love the addition of cocoa powder to the crust! This looks wonderful. Would it be bad to eat the entire tart haha!???!!
I would eat the whole thing too…if I wasn’t competing with the rest of my family 🙂
i’ll share this recipe with my gluten free friends/family ! I am sure they are going to love it
Thank you Rika 🙂
Failed melting or not – that topping looks great! And I love the shape of this tart. Looks delicious!
Thank you Ashley 🙂
This sounds delicious!!! 🙂 I can’t wait to try it!
I am loving all the pumpkin recipes we start to see this time of year. This one looks so good and my son has Celiac, so it’s going to be perfect for him. 🙂
Awesome. I hope he likes it!
I love Sur La Table too…. well, we have a love hate relationship… just way too many beautiful things I can’t possibly buy. And I love the tart. Looks delicious.
I know Ai…I do my best to avoid that store 🙂
I have an obsession with Sur La Table and have drug my husband in there on way too many date nights. If I promised him this dessert, he would surely rush me right over now!
This is a very creative recipe. I love the use of dark rum in the desert.
Thank you Rini. I think the dark rum works well with pumpkin flavors. My kids prefer I don’t use it though 🙂
Pinning this!!
Thank you 🙂
What a gorgeous tart! I have such a weakness for pumpkin!
Thank you Serena 🙂
This is beautiful! I love it. Pumpkin Pie is my favorite pie, and this tart makes it even better. I love that you used Grade B syrup too— so much flavor!
Wow, thank you Debi very much. I love Grade B syrup when I bake, I agree with you that it adds a lot more flavor.
W-O-W. I saw your Instagram photo and I have been waiting for this! Love the extra protein and nutrients in the almond crust. That totally cancels out all the calories, right? 🙂 Pinned!
Of course zero calories Laura 🙂 Thank you so much for pinning!