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A rustic 9×13 pan of pumpkin pie tarts on a wooden table, with several square pieces topped with coconut whipped cream and cinnamon in the foreground and cozy autumn décor in the background.
Sherryl Jenkins's avatarSherryl Jenkins

Pumpkin Pie Tarts

These Pumpkin Pie Tarts take all the cozy flavor of classic pumpkin pie and bake it into a 9×13 pan for easy slicing and serving. With a sturdy gluten-free crust, creamy pumpkin custard, and the same warm spices you love, they’re perfect for potlucks, holiday dessert tables, or simple make-ahead treats. Cut them into squares or rounds, top with coconut whipped cream, and you’ve got rustic farmhouse pumpkin pie in cute, bite-friendly form.
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Prep Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Crust for 9×13 Pan
  • 3 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour
  • 3/4 cup cold coconut oil OR ghee (ghee = richer flavor & better browning)
  • 3/4 tsp sea salt
  • 2 large eggs
  • 6–8 Tbsp cold water
Baker’s Trick:
  • 1 beaten egg white (for brushing the crust before filling)This creates a slightly thicker, sturdy crust that won’t crack or get soggy under the larger surface area.
Pumpkin Filling for 9×13
  • 2 1/2 cups pumpkin purée (unsweetened)
  • 4 large eggs
  • 3/4 cup full-fat coconut milk
  • 1/2 cup coconut sugar OR 1/3 cup granulated stevia (preferred for color)
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 3/4 tsp nutmeg
  • Optional: pinch of dried sage for a cozy savory edge
  • Optional: 2–3 Tbsp maple syrup if you want a warmer sweetness

Equipment

  • 9×13 baking dish
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Measuring cups & spoons
  • Fine mesh strainer (optional)
  • Offset spatula (for smoothing filling)
  • Biscuit cutter (optional for round tarts)
  • Cooling rack

Method
 

Make the 9×13 Crust
  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together the GF flour + salt.
  3. Cut in the coconut oil or ghee until the mixture is crumbly.
  4. Add both eggs and mix lightly.
  5. Add cold water 1 tablespoon at a time until dough comes together.
  6. Press the dough evenly into a 9×13” baking dish — make sure to push it up the sides about ½–1" for structure.
  7. Par-bake for 10–12 minutes.
  8. Brush lightly with the beaten egg white to seal (prevents soggy crust).
  9. Set aside.
Make the Pumpkin Filling
  1. In a bowl, whisk the eggs.
  2. Add pumpkin purée, coconut milk, sweetener, cinnamon, nutmeg, and sea salt.
  3. Mix until smooth.
  4. Pour into the warm crust.
Bake
  1. Reduce oven temp to 325°F (prevents cracking + keeps color).
  2. Bake 32–40 minutes or until the filling is set with a slight wobble in the center.
  3. Cool completely at room temperature.
  4. Chill for at least 3–4 hours so it cuts cleanly.
Cutting Into Tarts
  1. Biscuit Cutter Rounds (super cute & fancy)
    Use a 3” or 3.5” round cutter. Lift with a spatula.
  2. Square Tarts (easiest + minimal waste)
    Cut into:
    12 large squares
    OR 16 medium
    OR 20 small party bites
    Top 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