Pumpkin Tart (gluten free grain free)

5 from 3 votes

Pumpkin Tart (gluten free grain free)

Smooth and nicely spiced, this pumpkin tart has a gluten-free. It’s perfect for Thanksgiving dessert and can be made a day ahead. Sweeten to your taste preference.

Prep Time12

Cook Time48

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 422kcal

Author: Sally Cameron

Equipment

9 ½-inch tart pan with a removable bottom
Food Processor
Half sheet size rimmed baking sheet
Silpat or similar liner optionals

Ingredients

Tart Crust (see the separate post for directions)

1 ½ cups almond flour 5 ½ ounces or 160 grams
½ cup organic coconut flour 2 ¼ ounces or 60 grams
2 tablespoons raw light brown sugar or raw coconut sugar
6 tablespoons unsalted butter melted

Pumpkin Filling

15 ounce can pumpkin puree not pumpkin pie mix
8 ounces package block cream cheese room temperature
⅓ cup granular monk fruit or sugar sub 25-30 drops of pumpkin flavored stevia
2 large eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg allspice is nice too

Optional Garnish

1 pint heavy whipping cream
½ teaspoon vanilla extract or vanilla paste
sweetener of choice maple, honey, raw sugar, keto syrup

Instructions

Tart Crust

Find directions on this link for the crust https://afoodcentriclife.com/almond-coconut-tart-crust/ see hot link at the end.

Pumpkin Filling

Pre-heat oven to 350° (177° C). Ready the pre-baked almond-coconut tart crust, placing it on a rimmed baking sheet with a silpat non-slip liner (optional).
Puree all ingredients from pumpkin through spices together in a food processor until smooth. Filling will be fairly fluid. Taste and add more spices or sweetener if desired. Pour the pureed pumpkin filling into tart crust. Fill almost to the top but leave an edge of crust showing. You may have extra filling.
Bake tart for approximately 30 minutes. It should be set and barely jiggly in the center. Remove from oven and cool on a wire rack for 1 hour, then cover and chill in the refrigerator for a few hours to completely set. Slice and serve.

Optional garnish

For garnish, whip cream with vanilla and sweetener to soft peaks. Serve on the side or pipe on top.

Notes

Sweetener options: I originally developed this recipe with flavored stevia drops to minimize sugar, but realize not everyone may be able to get it (or like stevia). Substitute approximately ⅓ cup of sugar or monk fruit and taste for your sweetness preference.

Cream cheese: Buy block cream cheese, not the tubs. They are different. Also, if you bake regular or convection it may make a difference in timing.

Convection oven note: If you use convection mode and it puffs a little, it will settle as it cools. You can bake the tart a day ahead. Any cracks can be covered with whipped cream if desired.

Optional whipped cream garnish calories and nutrition calculations are not included.

Link for the tart crust is here

Nutrition