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Gluten-Free Pumpkin Tart with Mexican Chocolate-Almond Crust

Phoebe Lapine
  • 55 minutes
  • Serves

INGREDIENTS

1/2 tsp

Ginger, ground

1 15 ounce can

Pumpkin puree, unsweetened

2

Eggs, large

1 5.4 ounce can

Coconut cream

1

whole earth sweetener co. honey 50, Whole

50

whole earth sweetener co. turbinado raw cane, Whole

2 cups

Almond or hazelnut meal

1/4 tsp

Cayenne, ground

1 tsp

Cinnamon

1 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

1/4 cup

Cocoa powder, unsweetened

1/4 tsp

Nutmeg, ground

2 pinches

Salt

1 tsp

Vanilla extract

5 tbsp

Coconut oil