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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.
4.34 from 3 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

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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.