I found this fabulous recipe for pumpkin cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it to gluten free using coconut and rice flours, and the result was awesome! The cupcakes disappeared before I could even get a photo! So I made them again, and this time I made them into gluten free pumpkin tarts by adding a ginger cookie and coconut crust. The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier. And this time, I didn’t tell anyone about them until I had a picture to post!
This filling would also be great with Mary’s Magnificent Pie Crust!
Scroll down for the recipe.
Like this? You might also like these other gluten free recipes from gf and me:
rustic gluten free apple tarts
gluten free coconut crust & banana cream pie
This is a post from last October. We have been craving pumpkin lately so we thought we’d post it again for other fall pumpkin fans!
