Pumpkin Tart with Pecan-Shortbread Crust

Pumpkin Tart with Pecan-Shortbread Crust

6 Reviews
From: EatingWell Magazine, November/December 2015

A pleasant tang, courtesy of Greek yogurt in the filling, and a mascarpone cheese whipped cream topping take this healthy pumpkin dessert recipe above and beyond classic pumpkin pie.

Ingredients 12 servings

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  • Crust
  • 1½ cups pecans, toasted
  • 1½ cups oat flour (see Tip)
  • ⅓ cup melted unsalted butter
  • 3 tablespoons pure maple syrup
  • ½ teaspoon fine sea salt
  • Filling
  • 1 15-ounce can pumpkin puree
  • 2 large eggs
  • ¾ cup low-fat plain Greek yogurt
  • ⅔ cup packed light brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • Topping
  • ½ cup heavy cream
  • ⅓ cup mascarpone cheese
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. To prepare crust: Preheat oven to 350°F. Coat a 10-inch tart pan with removable bottom with cooking spray.
  2. Process pecans in a food processor until finely ground. Add oat flour, butter, maple syrup and salt; pulse until just combined. Transfer to the prepared pan and firmly press into the bottom and up the sides.
  3. Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.
  4. To prepare filling: Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, 1 teaspoon vanilla and salt in a food processor or blender. Place the crust on a baking sheet and spread the filling evenly to the edges.
  5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), about 35 minutes. Let cool on a wire rack to room temperature. Loosely cover and refrigerate until chilled, 2 to 3 hours.
  6. To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.
  7. Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.
  • Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day; make whipped cream just before serving.
  • Oat flour is made from finely milled whole oats. Try it in place of a portion of other flour in pancakes or muffins. Look for it with other whole-grain or gluten-free flours. To make your own, grind oats in a blender or food processor until they're the texture of flour.
  • 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 tart & about 1 Tbsp. topping
  • Per serving: 365 calories; 26 g fat(10 g sat); 3 g fiber; 30 g carbohydrates; 6 g protein; 15 mcg folate; 75 mg cholesterol; 20 g sugars; 17 g added sugars; 6,058 IU vitamin A; 2 mg vitamin C; 85 mg calcium; 2 mg iron; 230 mg sodium; 215 mg potassium
  • Nutrition Bonus: Vitamin A (121% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1 other carbohydrate, 5 fat

Reviews 6

November 28, 2015
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By: EatingWell User
Tang Not pleasant. The crust is great, the topping good too. The marscopone addition is better than whipped cream alone. The pie filling is not good. The tang of the yogurt just makes it all taste sour. I never buy pumpkin pie spice, so I used my usual pumpkin pie individual spices. They added up to less than 2 teaspoons, so I microwaved a teaspoon of the filling and tasted it and the spice was right. I agree that 2 tablespoons is clearly wrong. However, that is the least of this fillings' problem. The addition of yogurt ruins an otherwise great pie. Stick to a classic pumpkin, or squash pie recipe. Pros: Crust and topping great, Cons: Filling not good.
November 26, 2015
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By: EatingWell User
Adjust the spice and it's perfect I read the reviews and adjusted the pumpkin pie spice to 2 teaspoons. There is another recipe that calls for rum. That sounded good, so I used 1 Tbsp. of rum and 1 tsp. of vanilla. Perfect! I also used turbinado sugar instead of brown sugar. The people who ate a slice raved about it. I'm glad there are leftovers! Pros: Creamy; easy; smooth; flavorful Cons: Inaccurate measurement of pumpkin pie spice
November 25, 2015
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By: EatingWell User
Too much spice Sure wish I had read the these reviews BEFORE I made this tart. The listing for 2 TABLESPOONS of pumpkin Pie Spice is most definitely wrong. I believe it should be 2 TEASPOONS. Thanks EW for ruining my dessert contribution to my sister-in-laws dinner
November 10, 2015
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By: EatingWell User
Agrre! Filling too heavily spiced The 2 Tbsp of pumpkin pie spice was way too much! I made this and tasted overwhelmingly of spices, and after reading other recipes I believe they meant either 2 tsps or at most 1 Tbsp.
November 10, 2015
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By: EatingWell User
The 2Tbsp of pumpkin pie spice was way too much! I looked at other recipes after making this, and it seems maybe they meant 2 tsps? Or perhaps at most 1 Tbsp?
November 10, 2015
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By: EatingWell User
Filling too heavily spiced I looked twice at the 2 TBS of pumpkin pie spice in the recipe, but went ahead and followed it. Big mistake - the filling was way over-spiced...and not in a good way. I mixed my own pumpkin pie spice from the AllRecipes site, thinking that I already have every spice on earth, why buy something else so perhaps my spices were too fresh? I also did not care for the tang of Greek yogurt. I would have rated the recipe 1 star but for the fact that I used a nut crust recipe from Rose Levy Beranbaum's Pie and Pastry Bible rather than the one in the recipe. The one in the EW recipe looked delicious, but with a cup and a half of pecans and maple syrup to boot, was a little expensive for my first try of the recipe. Overall, I felt the recipe was a rare miss for EW. Pros: Tarts make an impressive presentation Cons: Filling too heavily spiced; yogurt not a happy addition