1-1/2 cup cold heavy whipping cream
1/4 cup sour cream
1 cup pumpkin puree
4 tablespoon powdered Pyure sweetener
1 tablespoon Pumpkin Spice seasoning
1 teaspoon LorAnn Emulsion Oil Pumpkin Spice
1 tablespoon unflavored gelatin (I use this brand HERE)
1-1/2 cups cold heavy whipping cream
1/4 cup cold sour cream
1 teaspoon xanthan gum
3 tablespoons powdered monkfruit
2 teaspoons LorAnn Oils marshmallow flavoring
1-1/2 cups almond flour
4 tablespoons melted butter
1 teaspoon vanilla extract
3 tablespoons Pyure granulated sweetener
Link for Tart pans- click HERE
Optional Additional Pumpkin Pie seasoning for topping
Preheat oven to 350 degrees Fahrenheit
Spray 6 individual tart pans with cooking spray.
Mix the tart base ingredients together almond flour, butter, and Pyure. Press into each tart pan up the sides. Place on a sheet pan and bake for 12 minutes. Allow to cool completely.
In a stand mixer, combine the ingredients for the pumpkin pudding- The cold heavy whipping cream, sour cream, pumpkin puree, powdered Pyure sweetener, Pumpkin Spice seasoning, LorAnn Emulsion Oil Pumpkin Spice , and tablespoon unflavored gelatin
Whip until totally combined and set aside in the fridge.
Clean out the stand mixer and prep the marshmallow topping ingredients. Whip together and set aside.
Fill the tart pants with the pumpkin pudding and top with the marshmallow topping.
Sprinkle with pumpkin spice seasoning if desired.
Yields 6 tarts