Pumpkin Tart with Pecan-Shortbread Crust

I love this recipe. The filling is a 5 star . I read the reviews so. Added 1 Table spoon of honey to the Greek yogurt to off set the tartness. I was 3 Table spoons short of pumpkin puree (used it for a pumpkin frosting) I used 3 Table spoons of sour cram to make up for it. The crust was perfect even though I only put 3 table spoons of melted butter. I used a thin pure maple syrup not table maple syrup . made oatmeal flour from rolled oats . this is a keeper just like all the recipes I get from Eat Well

I make this tart every year, and it's always the most requested recipe at Friendsgiving! A use gluten-free oats in the crust to make it celiac-friendly and cut the spice down to 2 teaspoons (personal preference!). If I'm feeling like making something extra-decadent, I replace the yogurt in the filling with mascarpone (just keep in mind this affects the nutrition!).

We've made this for two years now on Thanksgiving, and we'll definitely make it again. It's gluten-free and it's lightened up, which are both nice attributes, but it's also a lovely pumpkin tart by any standards. We really like the crust and topping, and unlike other reviewers, we think that the Greek yogurt's tang provides a nice, subtle counterpoint to the richness and sweetness of the filling and crust. While we do agree that the 2 tablespoons of spice called for in the recipe yields an overly spiced filling (1 tablespoon seems just about right), it really wasn't all that overpowering, and still made for a lovely dessert. Don't listen to all the haters: this tart is well worthwhile, just dial down the spice.

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.