Pumpkin Tart with Pecan-Shortbread Crust
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.
Editor's note: After reader feedback and retesting this recipe, we have reduced the amount of pumpkin spice called for in this recipe from 2 tablespoons to 2 teaspoons.
To make ahead: Loosely cover and refrigerate the tart for up to 1 day; make whipped cream just before serving.
Tip: 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.
1/2 starch, 1 other carbohydrate, 5 fat