Smooth and spiced, this 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.
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.
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.
For Garnish For garnish, you can softly whip heavy cream with a little vanilla and stevia. For a tangier topping, try Green Valley Organics sour cream with the vanilla and stevia. 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.