Pumpkin Coconut Tart

7 Reviews
From: EatingWell Magazine November/December 2008

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

Ingredients 10 servings

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  • 1 1/4 cups white whole-wheat flour, (see Ingredient Note)
  • 1/2 cup slivered almonds, toasted (see Tip)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 4 tablespoons cold reduced-fat cream cheese, (Neufchâtel)
  • 1 1/2 cups canned unseasoned pumpkin puree
  • 3/4 cup sugar
  • 2 tablespoons dark rum
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup “lite” coconut milk
  • 1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
  2. To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
  3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
  4. To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
  5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.
  • Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day.
  • Equipment: 11-inch round or 8-by-12-inch rectangular removable-bottom pan
  • Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
  • Tip: Place slivered almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 260 calories; 12 g fat(6 g sat); 3 g fiber; 33 g carbohydrates; 6 g protein; 15 mcg folate; 72 mg cholesterol; 18 g sugars; 0 g added sugars; 5991 IU vitamin A; 2 mg vitamin C; 44 mg calcium; 3 mg iron; 165 mg sodium; 169 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrates, 2 fat

Reviews 7

November 20, 2012
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By: EatingWell User
I will make this again & again! I always keep a ratio of 2 cups of rice flour mixed with 1/2 cup of tapioca starch (flour) in my cabinet for tort type crusts and always pack the flour when measuring rice flour. It makes a nice light crust and my gluten intolerant friends can enjoy dessert! This dessert was super creamy and delicious. I didn't miss the calories and I will probably use this recipe from here on out. Other reviews said it turned out soupy...I wonder if they didn't use coconut milk, but rather the coconut milk beverage in a box. I had to find the Asian aisle at my store to find the correct can of lite coconut milk. Pros: Super easy to convert to gluten free Cons: I had problems with the cooking time, I need the correct pan.
November 24, 2011
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By: EatingWell User
Light and Tasty. Used fresh baked pumpkin in recipe I baked a halved, seeded, scraped, small pumpkin the day before, ran pulp through blender and put into sieve overnight in fridge to let excess water drip into bowl. Canned pumpkin can't come close to fresh! Pros: Fairly easy to make Cons: I upped the ginger a bit and lowered the cloves a bit.
November 21, 2011
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By: EatingWell User
Question.... I don't bake/cook too much; what could I exchange for the almonds in the crust? I'm very allergic to nuts.
November 19, 2010
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By: EatingWell User
This is great!!! Made it yesterday and it is an easy tasty healthier than normal pumpkin pie recipe! Highly recommend it :)
November 17, 2010
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By: EatingWell User
This definitely tastes like a "diet" pie. The pumpkin ended up tasting rather watery, instead of rich and creamy like its full fat cousin. I made this for a work function and will not be repeating it for Thanksgiving. I will absolutely go back to my usual recipe.
November 15, 2010
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By: niferwolfe
This is a surprising delicious twist on traditional pumpkin pie. This is a must and is sure to impress!
November 12, 2010
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By: EatingWell User
Fantastic. Just made this this afternoon testing for Thanksgiving Day dinner. Made some modifications - used 1 c. Whole Wheat Pastry Flour in the crust and upped the almond flour to 3/4 c. Used Erythritol (a zero glycemic index natural sweetener) instead of sugar in the crust as well. For the filling I used 1/2 c. Sucanat and 1/4 c. Erythritol and used 2 eggs + 2 egg whites. This recipe does not taste "light" or "healthy" at all, yet you can TOTALLY get your pumpkin pie fix w/out all the high-sugar empty calories.