Rating: 2.38 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, November/December 2015 (recipe updated Sept. 2019)

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Recipe Summary test

total:
4 hrs
Servings:
12

Nutrition Profile:

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Ingredients

Crust
Filling
Topping

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 350 degrees F. Coat a 10-inch tart pan with removable bottom with cooking spray.

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  • 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.

  • Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.

  • 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.

  • 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.

  • To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.

  • Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.

Tips

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.

Nutrition Facts

1 slice tart & about 1 Tbsp. topping
365 calories; protein 6.5g; carbohydrates 30.3g; dietary fiber 3g; sugars 19.8g; fat 25.7g; saturated fat 10.1g; cholesterol 74.8mg; vitamin a iu 6057.9IU; vitamin c 1.9mg; folate 15.1mcg; calcium 84.6mg; iron 1.6mg; magnesium 42.9mg; potassium 215.2mg; sodium 229.7mg; thiamin 0.2mg; added sugar 17g.

1/2 starch, 1 other carbohydrate, 5 fat

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