Pumpkin Tarts

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Pumpkin Tarts

These festive treats are delicate to handle and are surprisingly healthy for a dessert that has a custard-like filling and a tart-style crust. Serve them with a dollop of local whipped cream on top. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.


  • 2 cups cornmeal
  • 2 cups buckwheat flour
  • 1 cup melted butter
  • ½ cup maple syrup
  • 2 cups pumpkin
  • ¾ tsp. baking soda
  • 1 ½ cups half and half
  • ¾ cup maple syrup
  • ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • ½ tbs. ginger
  • 3 eggs lightly beaten



Combine cornmeal, buckwheat flour, butter, and maple syrup well and press into an oiled muffin tin so that the crust is about ½ thick on the bottom and around the sides of each muffin cup. (Form the crusts about ¾ of the way up the sides.)


Whisk pumpkin, half and half, maple syrup, salt, cinnamon, ginger, and eggs together in a pitcher and pour into crusts. Bake at 400 degrees for 10 minutes, then turn the oven down to 350 degrees for 15–20 more minutes. Remove when filling has set and begins to brown.

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