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Gluten Free Maple Ginger Butternut Squash Tart

Sandi Gaertner
Easy to follow gluten free maple ginger butternut squash tart recipe.
0 from 0 votes
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 slices
Calories 433 kcal


  • For Crust:
  • 1 cup almond flour
  • 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Flour Blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1/4 teaspoon salt
  • 3 tablespoons whipping cream
  • 1/2 cup butter cold
  • For Filling:
  • 1 14 ounce can organic butternut squash puree I like this vs roasting butternut because the texture is so smooth
  • 3 large eggs
  • 1/3 cup grade B maple syrup
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup whipping cream
  • optional: candied ginger pieces


  • Preheat the oven to 350 degrees.
  • Spray a tart pan with coconut oil.
  • In a large bowl, add crust ingredients. Use a pastry cutter to blend.
  • Mix well with your hands.
  • Put dough into tart pan and press down along the edges to form the crust along the bottom and the walls of the tart pan.
  • In a medium bowl, add all wet ingredients and mix well.
  • Bake the crust for 10 minutes.
  • Remove from the oven and pour the filling in to the tart pan.
  • Bake for 20 minutes or until firm in the middle.
  • Remove and allow to cool.


Serving: 1gCalories: 433kcalCarbohydrates: 38gProtein: 9gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 123mgSodium: 224mgFiber: 3gSugar: 10g
Keyword butternut squash tart
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