A cozy, rustic pumpkin pie baked in a 9×13 pan so you can cut perfect squares or round “tarts” using a biscuit cutter.
Sometimes you don’t want to fuss with a perfectly crimped pie crust — you just want pumpkin pie you can slice, share, and sneak from the fridge in little squares. These pumpkin pie tarts are exactly that: all the cozy, custardy goodness of your favorite pumpkin pie, baked in a 9×13 pan with a sturdy gluten-free crust that holds up beautifully. They’re rustic, unfussy, and absolutely made for real life… tiny kitchens, crowded counters, and all.
Cut them into neat squares for dessert plates, use a biscuit cutter to make adorable “pumpkin pie rounds,” or just slice and snack straight from the pan (I’m not judging). Top each piece with a swirl of coconut whipped cream and a sprinkle of cinnamon, and you’ve got a dessert that looks bakery-sweet but tastes like home. These are the pies you bring to a potluck, share with family, or eat in your comfiest socks after a long day.
Pumpkin Pie Tarts
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- In a large bowl, whisk together the GF flour + salt.
- Cut in the coconut oil or ghee until the mixture is crumbly.
- Add both eggs and mix lightly.
- Add cold water 1 tablespoon at a time until dough comes together.
- Press the dough evenly into a 9×13” baking dish — make sure to push it up the sides about ½–1" for structure.
- Par-bake for 10–12 minutes.
- Brush lightly with the beaten egg white to seal (prevents soggy crust).
- Set aside.
- In a bowl, whisk the eggs.
- Add pumpkin purée, coconut milk, sweetener, cinnamon, nutmeg, and sea salt.
- Mix until smooth.
- Pour into the warm crust.
- Reduce oven temp to 325°F (prevents cracking + keeps color).
- Bake 32–40 minutes or until the filling is set with a slight wobble in the center.
- Cool completely at room temperature.
- Chill for at least 3–4 hours so it cuts cleanly.
- Biscuit Cutter Rounds (super cute & fancy)Use a 3” or 3.5” round cutter. Lift with a spatula.
- Square Tarts (easiest + minimal waste)Cut into:12 large squaresOR 16 mediumOR 20 small party bitesTop each with coconut whipped cream or dusting of cinnamon.
Notes
NOTES
- Baking in a 9×13 pan makes the custard cool faster and cut cleaner.
- Par-baking the crust is essential to keep it crisp.
- Don’t skip the egg-white glaze — absolute crust-saver.
- Coconut milk must be full-fat for proper texture.
- Stevia keeps the filling bright; coconut sugar darkens it slightly.
MACROS — Pumpkin Pie Tarts (16 servings)
If Using Coconut Sugar (½ cup): (most realistic)
Per tart (1 square):- Calories: ~165
- Carbs: ~19 g
- Protein: ~3 g
- Fat: ~8 g
- Fiber: ~2 g
- Sugar: ~7 g
NOTES
- Baking in a 9×13 pan makes the custard cool faster and cut cleaner.
- Par-baking the crust is essential to keep it crisp.
- Don’t skip the egg-white glaze — absolute crust-saver.
- Coconut milk must be full-fat for proper texture.
- Stevia keeps the filling bright; coconut sugar darkens it slightly.
Make Them Look Bakery-Level
- Pipe coconut whipped cream using a star tip
- Dust with cinnamon or grated nutmeg
- Add a tiny sprinkle of coconut sugar for sparkle
- Drizzle a thin swirl of maple syrup
Want a rustic look?
Rough edges + slightly imperfect crust = farmhouse charm.
STORAGE
- Refrigerate for 4–5 days
- Freeze for 1 month (without whipped cream)
- Thaw in the fridge overnight
More Dessert Recipes
Keep the cozy dessert vibes going — here are a few more sweet farmhouse favorites from the Nourish-Nest kitchen:
My Tiny Kitchen Favorites
These are the pantry staples that make my recipes work (and my RV oven slightly less dramatic):
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Disclaimer (a.k.a. The “I’m Not Your Doctor” Part)
I’m not a doctor or a nutritionist — just a woman who loves her comfort food and believes healthy eating doesn’t have to taste like cardboard. My husband is under the care of a licensed physician for his autoimmune disorders, and everything you see here is based on what works for us (and what keeps him happily fed without setting off alarms).
Please always check with your healthcare provider before making changes to your diet — especially if you’re managing autoimmune conditions, allergies, or any other medical issues. I’ll handle the cozy recipes and humor; you handle the medical side with your doc. Deal? ❤️
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🧑🍳 Did You Make This?
Did your pumpkin pie tarts cut into perfect little squares — or did your first attempt come out more “abstract pumpkin art” than tidy slices? 😄
Share your results (and your funniest flops) in the comments! Your version might inspire another cozy baker working with a tiny oven, limited counter space, and big pumpkin cravings.
❤️ Loved It?
If these pumpkin pie tarts made your dessert table feel extra cozy — or turned your 9×13 pan into the most popular spot in the kitchen — tap those ⭐⭐⭐⭐⭐ stars or share this recipe on Pinterest! Every click helps keep my tiny RV kitchen stocked with spices, snacks, and just enough sanity to keep baking more comfort-food favorites.
Since every cozy kitchen needs a little comic relief, Boo insists he deserves treats for supervising this recipe. His tiny tip jar is below — totally optional, always appreciated. 🐾💛
Boo’s Tiny Tip Jar
If this recipe made you smile, helped your kitchen feel cozier, or just added a little joy to your day,
you can leave a small tip to support more RV cooking chaos.
Totally optional — always appreciated. 🐾✨
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