Pumpkin Butter Tarts are a seasonal twist on traditional butter tarts.  These gluten free tarts will be a tasty addition to any fall menu.

Bake for 12 to 15 minutes depending on whether you like a runny or firm tart.  

I find that I can cook mine for 15 minutes and I will have some tarts that are firm and some that are on the runny side all in the same batch.  Depends on your oven…

This recipe made 21 tarts with a 3.5″ cookie cutter.  I added Craisins to half of the tarts for variety!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Pumpkin Butter Tarts I made pastry for a double crust pie.  The link is provided below.

Once the pastry was made I rolled it out on plastic wrap dusted with gluten free flour.  I placed a piece of plastic wrap on top as well.

Then I used a 3.5 inch cookie cutter to cut the pastry into rounds.   I wanted them a little smaller because other desserts would also be offered.  Often I use a 4″ cookie cutter.

Next I used a metal spatula to lift the rounds and place them in silicone muffin pans.  I like to use silicone because it is easier to push the tarts out when they are cooled off after baking.

Once the tart shells were ready it was time to make the filling.

I dumped brown sugar, corn syrup, pure maple syrup, golden flavour Crisco shortening, vanilla extract and a bit of salt into a small mixing bowl.  If you do not have maple syrup you can replace with more corn syrup.

Then I used a wooden spoon to combine all the ingredients in the bowl.

Next I added in some pure pumpkin puree.

After stirring in the pumpkin I added in one egg.

Once the egg was beaten into the batter I scooped the batter into the muffin pans.  I filled them about 3/4 full.

For half of the tarts I placed a few Craisins in the bottom before adding the batter.

When all the shells were filled I placed the pans in a preheated 350F oven on a lower rack.  I baked the tarts for 12 to 15 minutes or until they were just set.

After removing them from the oven I allowed them to cool completely in the muffin pans.  They are very fragile when hot.

Pumpkin Butter Tarts are a delicious variation of traditional butter tarts.

Enjoy them plain or with dried cranberries.  Either way it will be hard to eat just one!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Pumpkin Butter Tarts:

• 2/3 cup lightly packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup pure maple syrup
• 1/4 cup golden flavour Crisco shortening
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup pure pumpkin puree
• 1 egg, large
  Optional:
• 1/3 cup Craisins or dried cranberries for 1/2 of tarts

How to Make Pumpkin Butter Tarts:

1. Preheat oven to 350F.
2. Prepare pastry for a double crust pie. Recipe on this site.
3. Roll out between sheets of plastic wrap dusted with gluten free flour.
4. Use a 3.5 inch cookie cutter to make rounds.
5. Use a spatula to lift rounds and place them in muffin pans. I used silicone because it is easer to push the tarts out after they have cooled.
6. Combine the brown sugar, corn syrup, maple syrup, shortening, vanilla, and salt in a small mixing bowl until well mixed.
7. Stir in the pumpkin puree.
8. Stir in the egg until well combined.
9. Scoop tart batter into pastry rounds and fill about 3/4 full.
10. If using Craisins or cranberries in all or some of the tarts place a few in rounds before adding batter.
11. Place muffin pans in the preheated 350F oven on a lower rack.
12. Bake for 12 to 15 minutes or just until set.
13. Remove from oven and leave in pans to cool on wire rack.
14. When cooled completely carefully remove from muffin pans.
15. Serve and enjoy!