I know what you're thinking. Pumpkin before October? Why, yes. Just like wearing white after Labor Day, I'll do it even if the rest of the world says not to. Pumpkin is one of my favorite flavors. This isn't a pie, it's a tart. It's a "teaser" pumpkin pie!
Pumpkin is great to use in so many healthy recipes and I can't wait to experiment with it. I don't know anything that makes a house smell more amazing than pumpkin in the oven.
Almost Autumn Pumpkin Tart
adapted from Eating Well
CRUST
1-1/4 c. white whole wheat flour
1/2 c. slivered almonds, toasted
1 T. sugar
1/2 t. salt
4 T. cold, unsalted butter, cut into small pieces
4 T. cold reduced-fat cream cheese
FILLING
1- 15 oz. can pumpkin puree (non seasoned)
1/2 c. granulated sugar
1/4 c. Cup for Cup Stevia
2 t. vanilla extract
1t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
2 large whole eggs
2 egg whites
1 c. coconut milk
slivered almonds for garnish
1. Preheat oven to 350 degrees. Grease a tart pan. Combine flour, almonds, 1 T. sugar and salt in a food processor. Pulse until the almonds are finely ground. Add in the cold butter and cream cheese, small bits at a time, and pulse once after each addition. Pour the mixture into the prepared tart pan (it will be crumbly). Spread evenly and press firmly into the bottoms and up the sides of the pan. Bake for about 15 minutes, just until set, but not browned.
2. For the filling, mix together the pumpkin, sugar, stevia, vanilla, cinnamon, cloves, and ginger with an electric mixer until well combined. Beat in eggs and egg whites, one at time, mixing well after each addition. Beat in coconut milk. Pour filling onto prepared crust.
3. Spread slivered almonds around edge of pie filling for a garnish. Bake the tart for 45-50 minutes or until filling is set. (the middle will jiggle but will set more as it cools). Cool on a wire rack until room temperature and refrigerate until eaten.
The guys approve. They said it taste just like the full-fat version of pumpkin pie. I consider that a victory!
What did you bake this weekend?
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3 comments:
Hi Tanya,
I had a craving for chocolate chip oatmeal cookies so I came to your blog as I often do. I decided to go with the oatmeal peanut butter ones. They're currently in the oven and smell great! I can't wait to eat one. Thanks for all the work you put into your site. It is one of my favorite places to visit on the web. :)
I really love the almond slices, very pretty! I made How Sweet It Is blog's peanut butter bacon cookies over the weekend, yum!
Tanya, this looks so delicious! I love pumpkin and need to put this recipe on my to-do list. Painting walls this weekend - no baking :(
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