Pumpkin Tart with Almond Flour Crust

5 from 3 votes

Pumpkin Tart with Almond Flour Crust

This creamy, warmly spiced pumpkin tart has an easy, cookie-like almond and coconut flour crust that's naturally gluten-free and grain-free. An elegant Thanksgiving dessert you can make a day ahead.

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 optional

Ingredients

Almond Coconut Tart Crust

1 ½ cups almond flour 5 ½ ounces
½ cup coconut flour 2 ¼ ounces
2 tablespoons light brown sugar
6 tablespoons unsalted butter melted

Pumpkin Filling

15 ounces canned pumpkin puree not pumpkin pie filling
8 ounces full-fat block cream cheese softened
⅓ cup sugar, granular monk fruit sweetener or 25-30 drops of pumpkin flavored stevia
2 large eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract or vanilla bean paste
2 teaspoons cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg allspice is nice too

Optional whipped cream

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

Instructions

Prepare the tart crust

Follow the detailed tart crust instructions linked in the Notes below. The crust can be baked a day ahead and stored tightly covered at room temperature.

Make the pumpkin filling

Preheat the oven to 350°F. Place the prebaked tart crust on a rimmed baking sheet, using a silicone baking mat underneath if desired to prevent slipping.
Pulse the pumpkin filling ingredients in a food processor, using longer pulses as needed, until smooth and well combined. Avoid over-processing. 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 and chill

Bake for approximately 30 minutes, until the filling is set but still barely jiggles in the center. Cool on a wire rack for 1 hour, then cover and refrigerate for a few hours until completely set.

Optional garnish

Whip the cream with vanilla and your preferred sweetener until soft peaks form. Serve alongside the tart or pipe or dollop onto individual slices.

Notes

Cream cheese: Use block-style cream cheese, not spreadable cream cheese from a tub, for the best filling texture.

Baking tip: I prefer the conventional bake setting for this tart, but convection works too. The filling may puff slightly with convection, then settle as it cools. Baking times may vary depending on your oven.

Link for the Tart crust detailed instructions.

Nutrition