This is a surprising delicious twist on traditional pumpkin pie. This is a must and is sure to impress!
Pumpkin Coconut Tart
From EatingWell: 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.
7 Reviews for Pumpkin Coconut Tart
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.