Pumpkin Tart (Gluten-Free Almond Flour Crust)

With warm spices, vanilla, and a creamy pumpkin filling, this pumpkin tart is a stress-free alternative to traditional pie. No rolling dough required - the almond flour and coconut flour crust makes it naturally gluten-free and grain-free. Easy to prepare, elegant to serve, and perfect for Thanksgiving, it can even be made a day ahead so you have one less thing to do during the holiday rush.

What makes this pumpkin tart special is the crust - it's more like a cookie crust than a traditional pastry crust. This "press-in" style is made with almond and coconut flour, and you simply shape it in the pan with your fingers. No rolling pins, no fuss. Pre-bake the crust, pour in the creamy pumpkin filling, then bake, cool, and enjoy an elegant, gluten-free dessert that's as easy as it is delicious.

Jump to:

• Why You'll Love This Pumpkin Tart
• Ingredients You'll Need
• Substitutions and Variations
• How to Make a Pumpkin Tart
• Serving Suggestions: Garnishes & Toppings
• Recipe FAQs
• More Pumpkin Recipes
• Did You Make This?
• 📖 Recipe
• 💬 Comments

Why You'll Love This Pumpkin Tart

• No rolling dough - Skip the pastry hassle; the press-in crust is quick and easy.
• Gluten-free and grain-free - Made with almond and coconut flour, but no one will guess.
• Make ahead friendly - Prep a day ahead for a stress-free holiday dessert.

Pumpkin is great in desserts, but have you tried Pumpkin Risotto? It's a fantastic fall comfort food dish and easy to make.

Ingredients You'll Need

Pumpkin Tart Crust

• Almond flour - Use almond flour, not almond meal. Almond flour is finely ground and gives the crust a tender, cookie-like texture, while almond meal is coarser.
• Coconut flour - Adds natural sweetness and is both gluten- and grain-free. Its high absorbency balances the almond flour, which is why the two work so well together.
• Sugar - Light brown sugar or coconut sugar both work beautifully. I've tested both with great results.
• Unsalted butter - Always use unsalted ("sweet") butter here, and this way you control the salt level yourself.

Pumpkin Filling

• Pumpkin purée - Buy pure pumpkin purée, not pumpkin pie filling. Pie filling has sugar, spices, and additives (like dextrose and "natural" flavors) you don't want.
• Cream cheese - Use block-style cream cheese, not tubs. Tub cream cheese is whipped and airy, and it won't give the tart the same smooth texture.
• Eggs - Provide structure and help create a rich, custard-like filling.
• Maple syrup - Choose real maple syrup, not the artificially flavored corn syrup blends. I prefer dark maple syrup for its bold flavor.
• Vanilla - Use high-quality vanilla extract or vanilla paste.
• Cinnamon - Adds classic warmth. I prefer Ceylon cinnamon for its lighter, sweeter flavor, but Cassia works too.
• Additional spices - Ginger, nutmeg, and clove is traditional. Allspice makes a nice optional addition.
• Sweetener - I originally developed this tart with pumpkin spice liquid stevia to reduce sugar, but granulated monk fruit or regular sugar also work. See the recipe card for options.

Please see the recipe card for quantities.

To make this you'll need a 9 ½-inch tart pan with a removable bottom and a food processor.

Substitutions and Variations

• Spices - Use a pre-mixed pumpkin pie spice blend in the same total quantity if you prefer convenience.
• Zero-sugar maple syrup - To cut sugar, swap part or all of the real maple syrup for a maple-flavored, monk fruit-sweetened syrup.

Chef's tip on spices: Be sure your spices are fresh for the best flavor. If you've had them since last November, toss them and buy fresh. Ground spices last 6-12 months at best when stored properly in a cool dark place (so not near a hot stove).

How to Make a Pumpkin Tart

First make the tart crust and bake it. You can do this a day ahead and store well wrapped in plastic on the counter or in the refrigerator.

Tart Crust Instructions

Step 1: Mix the almond flour, coconut flour, and sugar together with a fork in a medium bowl. Add the melted butter and mix until it looks evenly combined and feels heavy. To test, squeeze a handful together. It should be moist and hold together like the photo.

Step 2: Pour the crust mix into the tart pan and distribute it evenly across the bottom. With your hands, build a strong edge by pressing between your fingers as you work around the fluted edge. I am right-handed so I use my left thumb and right middle and ring fingers.

Work to build it up in layers and keep moving around the tart pan. Keep working it. A nice sturdy edge will give strength to your pumpkin tart when you cut it. I've done this many times and it takes about 15 minutes. It is easy!

Step 3: When you have a nice strong edge, pat the rest firmly into the bottom of the tart pan for the base (and don't poke holes). Use your hands or the bottom of a flat glass or metal measuring cup for a firm bottom.

Step 4: Finish the crust by pre-baking (called blind baking) until golden at an oven temperature of 350°F then cooling on a wire rack. A silpat or other non-stick mat prevents the tart crust from sliding around.

For full recipe, directions and photos see seperate the tart crust post.

Pumpkin Filling Instructions

To create the pumpkin tart filling, simply puree all of the ingredients together in a food processor. Be sure your cream cheese is at room temperature (very soft).

Pour the pumpkin mixture into the pre-baked tart crust and bake again on the middle rack of your oven. Cool, chill and serve. The pumpkin filling looks fairly fluid, but it sets up with baking, cooling and refrigerating.

Timing will depend on your oven and whether you use convection or not. I prefer baking this tart without convection if possible.

Chef's Note on convection ovens: If you use convection and it puffs a little, it will settle as it cools. You can bake the tart a day ahead. Any cracks can be covered with whipped cream if desired.

Serving Suggestions: Garnishes & Toppings

• Whipped cream - Whip heavy cream to stiff peaks with a splash of vanilla and your choice of sweetener: sugar, monk fruit, honey, maple syrup, or agave. For keto, use monk fruit syrup. A hand mixer works for small batches; for larger ones, use a stand mixer with the whisk attachment. I often use a Thermo-whipper with N₂O chargers - fast and fun.
• Dressed-up version - Drizzle with melted white chocolate and sprinkle with chopped pecans. Or pipe whipped cream around the edge and drizzle lightly with maple syrup. A dusting of cinnamon through a small strainer adds a cozy finish.
• Tangy option - Sour cream or crème fraîche whipped with vanilla and a touch of sweetener makes a lovely, slightly tart contrast to the sweet filling.

Recipe FAQs

More Pumpkin Recipes

Fall and pumpkin, from cakes to mouse, bread, and soup. Pumpkin os delicious and versatile!

Did You Make This?

If you make this pumpkin tart, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

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