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 :-).

Top view of the pumpkin tart.

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.

A white bowl filled with pumpkin puree.

🔑 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:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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, which is 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

Step-By-Step Photos and Directions:

Preheat your oven to 350º F. Set the oven rack in the middle of the oven.

The gluten free chocolate tart crust in the tart pan.

Step 1: Add the crust ingredients to a large mixing bowl. Mix well until the mixture is crumbly and holds together fairly well. If your coconut oil is solid, be sure to melt it in the microwave for 15-20 seconds.

Step 2: Press the crust mixture into the tart pan. I love this rectangular-shaped tart pan because the removable bottom makes it so easy to remove the tart from the pan! Push the crust into each crinkle in the edging.

The pumpkin tart filling in a large bowl.

Step 3: In another large bowl, add the pumpkin filling ingredients. Whisk until they are all blended.

The pumpkin tart filling in the crust, ready to bake.

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!

A gluten free pumpkin tart ready to cut.

Frequently Asked Questions:

Can you make this tart with a graham cracker crust?

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.

Can you use other fillings in this tart?

You can use any filling you like. My Chocolate Custard would taste incredible with this gluten free chocolate crust.

How do you store this pumpkin tart?

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:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A whole pumpkin tart on a table next to plates and a serving spoon.

Gluten Free Pumpkin Tart with Dark Rum

Sandi Gaertner
Delicious gluten free pumpkin tart with dark rum, white chocolate, and ginger.
4.67 from 6 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 slices
Calories 338 kcal

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

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

  1. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your crust grainy.
  2. 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.
  3. I like to use Ghirardelli, Hershey’s, or Anthony’s cocoa powders. Most brands should be gluten free, but always read the labels!
  4. 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

Serving: 1sliceCalories: 338kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 113mgPotassium: 203mgFiber: 3gSugar: 23gVitamin A: 4814IUVitamin C: 2mgCalcium: 62mgIron: 3mg
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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 my 10/29/15 post.

4.67 from 6 votes (5 ratings without comment)

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