Sandy’s Vegan Gluten-free Pumpkin Tartlets

We live in the DC metro area and we had prepared for the worst before Hurricane Sandy struck the east coast. We are grateful that we did not experience the turmoil and devastation of our more northern kin. In fact, the Sandy that came to our house was sweet and gracious. She is our cousin’s lovely wife who we honor in the title of this recipe.

When we received an email that our cousins were without power and on their way south from New Jersey we tried our best to make our home a comforting spot for them. What better way to make them feel welcomed than to have our house smell of pumpkin pie baking? Making an allergy-friendly version would fit the bill perfectly.

Liana and I had never experimented with baking a gluten-free crust, but I was sure that we could adjust our recipe to work. Finding Kinnikinnick Gluten Free Graham Style Crumbs at our local Whole Foods made the task much easier. This product can be used the same way as other graham cracker crumbs. The crust is so yummy, your guests won’t be able to guess that it is gluten-free.

This recipe can be converted to a pie instead of tartlets by using one 8″ pie pan. The tartlets also cook a little faster than a pie, so adjust the baking time to one hour. Everything else can stay the same.

There is still so much that you can do to be of service to those in crisis from Hurricane Sandy. Please contact these organizations if you are able to help:


Prep time: 20 minutes
Cook time: 55 minutes
Servings: 8
Difficulty: easy


Tartlet Crust:
1 box (10.5 ounces) Kinnikinnick Gluten Free Graham Style Crumbs
4 tablespoons Earth Balance buttery spread, melted
2 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch sea salt

Tartlet Filling:
1 box (12.3 ounces) extra-firm silken tofu (we use the Mori-Nu brand that isn’t refrigerated and can be bought at Whole Foods or Mom’s Organic Market)
1 can (15 ounces) of organic pumpkin pureé
⅔ cup maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice


1. Preheat your oven to 350° F. Position a rack in the center of the oven.
2. Spray eight 3″ diam. tartlet pans with canola baking spray and place on cookie sheets (this will make it easier to carry all the tartlets into and out of the oven).
3. To make the tartlet crust: Place the Graham Style Crumbs and sea salt into a bowl. Stir in the buttery spread, maple syrup and vanilla. The mixture should resemble wet sand. Firmly press a thin layer of the crust into the bottom and up the sides of eight tarlet pans. Bake the crusts until lightly colored, about 10 minutes. Cool completely before filling.
4. While waiting for the crusts to cool, start making the tartlet filling by thoroughly blending the tofu in a food processor.
5. Add pumpkin pureé, maple syrup, vanilla and pumpkin pie spice to the blended tofu and mix well.
6. Pour filling into tartlet crusts and bake for 45 minutes.
7. Once the tartlets are cooled, place them in refrigerator for about an hour until firm to the touch. Serve and enjoy!

If you enjoyed this post, subscribe for free to receive new recipes by email.

Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Comments: 2

  1. Gillian December 6, 2012 at 4:53 pm Reply

    Those look great! I also have a food blog that is gluten, dairy, and egg free. It gets difficult finding baking recipes that actually taste good. These are perfect for the holidays. Your blog is beautiful btw!

    • thenewyummy December 7, 2012 at 2:15 pm Reply

      Thanks for the comment Gillian! I am excited to read your postings! Your sweet potato fries look great and so easy. Thanks again!

Leave a Reply

Your email address will not be published. Required fields are marked *