Spiced Pumpkin Tart

Spiced Pumpkin Tart

By Sally Cameron on November 25, 2013

baked goods, dessert, gluten-free, holiday dishes, thanksgiving,


This spiced pumpkin tart is just what to serve for your Thanksgiving feast finale. Make it a day ahead to save time on the big day when your schedule is crazy and the kitchen is jumpin’.

Pumpkin Tart or Pumpkin Pie?

It might sound crazy, but I like tarts more than pies. Just a slim little piece to finish a feast like Thanksgiving. Just enough. The filling for this tart is a combination of cream cheese and pumpkin puree, eggs, plus warm spices and vanilla. Pretty simple, and oh yes, wonderful.

For spices, I use cinnamon, clove and allspice. You can add ginger, nutmeg, mace or even try a blend or Chinese Five Spice. Tailor the recipe to your own tastes.

Adding Sweetness

The tart needs just a little sweetness, so I started with maple syrup. then tasted the puree. It was good, but needed a little more sweetness. Not wanting to add more sugar, I turned to liquid stevia for that added boost. I use vanilla creme by Sweet Leaf, available online and at many grocers.

This is where you must taste and adjust for your own preference. We don’t like things super sweet, so this pumpkin tart is not, like many traditional pumpkin pies, sickeningly sweet.

Spiced Pumpkin Tart

Pumpkin Filing – Puree and Pour

Start by making an almond-coconut crust. Once the crust is ready to go (you can do this a day or two ahead), make the filling. To create the filling, simply puree all of the ingredients together in a food processor. Pour into the pre-baked almond-coconut crust and bake again, Cool, chill and serve.

Spiced Pumpkin Tart

For Garnish For garnish, you can softly whip heavy cream with a  little vanilla and stevia, honey or agave. For a tangier topping, try Green Valley Organics sour cream with the vanilla and a little sweetener. It’s more like a French creme fraiche. Really nice and a bit different because of the tang. You can even whisk this together by hand.

Spiced Pumpkin Tart


Leave a Comment
Dina | November 27, 2013 at 9:36 am

the crust sounds amazing!

Hari Chandana | December 2, 2013 at 8:40 pm

Looks so delicious and amazing.. awesome pictures too!!

BestestNana | November 26, 2014 at 7:43 am

Is there a substitute for the 25-30 drops of liquid stevia.

    Sally | November 26, 2014 at 9:09 am

    Try doubling the maple syrup. Taste it and see how that tastes for you in terms of sweetness. And let me know so I ca make a note.

BestestNana | November 26, 2014 at 10:02 am

Thank you I will try that this afternoon.

Leave a Reply

Your email address will not be published. Required fields are marked *