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.
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
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.
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
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?
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
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.
