Gluten-Free Pumpkin Tart with Almond Flour Crust

This gluten-free pumpkin tart combines a creamy pumpkin filling with my favorite almond flour tart crust. It seems fancy, but it's actually easier to make than gluten-free pumpkin pie! The gluten-free crust is simply pressed into the pan, no chilling or rolling required. Then the pumpkin tart filling is whisked together in about 10 minutes of active time and baked in the crust.

Top the whole thing with crème fraîche whipped cream for an elevated holiday dessert!

I'll let you in on a secret: my gluten-free tart recipes may look super fancy, but they're actually easier to make than gluten-free pies.

This gluten-free pumpkin tart recipe starts with my simple almond flour tart crust. The dough is whizzed together in a food processor in minutes, pressed into a tart pan (no chilling or rolling required), and baked. After baking, press it down with a spoon to help it hold together.

Then comes the easy pumpkin tart filling, which is simply whisked together, strained to remove any eggy bits, and poured into the parbaked crust. Return the tart to the oven for about 30 minutes until the filling is softly set, then cool and chill the tart until you're ready to serve.

Top the baked tart with billows of crème fraîche whipped cream or mascarpone cream for a dessert that looks like it came from a fancy pastry shop but that was secretly pretty easy to make.

Watch your guests swoon.

Ingredients & Substitution Suggestions

This recipe comes together with a handful of easy ingredients.

• This recipe starts with my simple gluten-free tart crust, parbaked until golden. I originally made this recipe using hazelnut flour instead of almond flour in the crust, but almond flour will taste more classic – you do you!
• Granulated sugar and maple syrup add sweetness
  • Sub coconut sugar or maple sugar for granulated, or use more sugar in place of the maple syrup if you like
• Golden pumpkin pie spice adds classic spiced flavor and bright color from the turmeric
• Vanilla and salt sharpen the flavors
• Two eggs plus 2 egg yolks set the filling.
  • For an egg-free variation, make the filling from these vegan pumpkin pie bars which use cornstarch and tofu to set the filling.
• Homemade pumpkin puree makes the filling extra bright and fresh-tasting. I originally made this recipe with orange kabocha squash puree, which turns out an especially dense, thick filling, but other squash varieties such as butternut will work too.
  • Sub canned pumpkin if you're pressed for time.
• Crème fraîche or sour cream make the filling rich and creamy, adding brighness with their tangy flavors.
• Whole milk, half and half, or heavy cream makes the filling custardy.
  • For dairy-free, use the creamy part from a can of full-fat coconut milk in place of the dairy.
• Top the pie with whipped crème fraîche or whipped mascarpone, plus a sprinkle of toasted nuts (I like hazelnuts or pecans) and a drizzle of maple syrup.

How to Make Gluten-Free Pumpkin Tart

Crust

This gluten-free tart crust is so easy to make!

Filling

This creamy pumpkin tart filling takes just 10 minutes of active time once you've made the crust. Be sure to leave a few hours for cooling and chilling the tart before you plan to serve it!

Make-Ahead Options

Lots of make-ahead options to ease day-of GF pumpkin tart prep:

• The unbaked crust can be shaped, tightly wrapped, and frozen for up to several months.
• The baked crust can be wrapped and refrigerated for up to 3 days.
• Squash puree can be made and refrigerated, covered, up to 1 week ahead, or frozen for up to several months.
• The tart is best the day of baking when the crust is crisp, but leftovers keep well, refrigerated airtight, for several days, or frozen for up to 2 months.

Pumpkin Tart for Everyone

If you're looking for a twist on a classic pumpkin recipe, whether you need a recipe that's gluten-free, dairy-free, or refined sugar-free, I hope you love this GF pumpkin tart recipe!

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free pumpkin tart, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 3 reviews

Gluten-Free Pumpkin Tart with Almond Flour Crust

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This gluten-free pumpkin tart combines a creamy, spiced pumpkin filling with a tender almond flour tart crust. Seems fancy, but it's easier than pie!

Alanna Taylor-Tobin

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Cooling & chilling: 3 hours hours

Total: 4 hours hours

Servings: 8 -10 servings (a 9-inch tart)

Ingredients

Crust

• 1 9-inch gluten-free tart crust, parbaked

Filling

• ¼ cup organic granulated cane sugar
• 1 ¼ teaspoons golden pumpkin pie spice
• ¼ teaspoon fine sea salt
• 2 large eggs
• 2 large egg yolks
• 3 tablespoons maple syrup, plus more for drizzling
• 1 ¼ cups pumpkin puree (homemade or canned)
• ½ cup crème fraîche or sour cream
• ½ cup whole milk, half and half, or heavy cream
• ½ teaspoon vanilla extract

For Serving

• 1 recipe whipped crème fraîche
• chopped toasted nuts, for garnish (optional)

Cook ModePrevent your screen from going dark

Equipment

• 9-inch tart pan with removable bottom

Instructions

• Position a rack in the lower third of the oven and preheat to 325ºF.
• In a medium bowl, whisk together the sugar, pumpkin spice, and salt.
• Whisk in the eggs and egg yolks, then the maple syrup, squash puree, crème fraîche or sour cream, milk or cream, and vanilla.
• Strain the filling through a medium-mesh sieve to get it super smooth and remove any eggy bits.
• Pour the filling into the parbaked crust and bake at 325º until the tart wobbles slightly like Jell-o when you give it a wiggle, 30-40 minutes.
• Cool completely, 1 hour, then chill until firm, at least 2 hours. The tart is best the day of baking when the crust is crisp, but it keeps well, refrigerated airtight, for up to several days.
• To serve, remove the sides from the tart pan and transfer the tart to a serving platter. Top the tart with the whipped crème fraîche, sprinkle with toasted nuts, and drizzle with a bit of maple syrup. Cut into wedges and serve.

Notes

Substitution suggestions:

• In place of sugar, use maple sugar or coconut sugar for refined sugar-free
• In place of golden pumpkin pie spice, use ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, 1/8 teaspoon ground allspice, 1/8 teaspoon ground turmeric (optional, mostly for color)
• In place of creme fraiche and milk, use 1 cup coconut cream (the creamy part from a can of coconut milk)
• In place of maple syrup, use more granulated sugar or brown sugar

Make-Ahead Options:

• The unbaked crust can be shaped, tightly wrapped, and frozen for up to several months.
• The baked crust can be wrapped and refrigerated for up to 3 days.
• Squash puree can be made and refrigerated, covered, up to 1 week ahead, or frozen for up to several months.
• The tart is best the day of baking when the crust is crisp, but leftovers keep well, refrigerated airtight, for several days, or frozen for up to 2 months.

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!