Pumpkin Lovers Rejoice! Luscious Pumpkin Filling Meets Tender Pumpkin Spice Crust in this Over-The-Top Pumpkin Dessert...And It's only 66 Calories and 2.5 Net Carbs Per Slice!
I seriously can never get enough pumpkin. I love the flavor so much that I eat it year-round! I got to thinking recently...how do I make a dessert even more pumpkiny? Then it dawned on me, why does pumpkin pie always have a humdrum dull pie crust? Insert my super pumpkin-spiced pie crust, tender, and spiced with all of the pumpkin pie spices. It boosts the pumpkin flavor into the stratosphere! It is soooo good. I've taken luscious and smooth pumpkin filling and surrounded it with the pumpkin spice crust. Double pumpkiny goodness! You can eat it as is or top it with a dusting of powdered sugar or a big dollop of coconut milk whipped cream. It also happens to be only 66 calories and 2.5 net carbs per slice...really...YES!!! It is also sugar-free, gluten-free, dairy-free, keto, paleo, and vegetarian. You've just got to add this special dessert to your holiday lineup this year. I promise you won't regret it!
Low-Carb Double Pumpkin Tart
Ingredients:
Makes 2, 8 inch tarts
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For the filling:
1 can pumpkin puree
1/4 C oat fiber (I used Anthony's Organic oat fiber for this recipe)
1/4 C Swerve Brown
1/4 C Swerve
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp vanilla bean paste (I use Nielsen-Massey pure vanilla bean paste)
3 egg whites beaten to soft peaks
1/4 tsp cream of tartar
For the crust:
1/2 C almond flour (I prefer Blue Diamond finely ground almond flour)
1/2 C coconut flour (I use Anthony's Organic coconut flour)
1/4 C oat fiber
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
4 Tbsp Swerve
2 Tbsp coconut palm shortening (I love Nutiva organic shortening)
1/2 C pumpkin puree
2 Tbsp unsweetened almond milk
1 tsp vanilla bean paste
Directions:
Preheat your oven to 400 degrees. Spray two 8 inch round tart pans with coconut oil and set aside.
Start by making the crust. In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, baking powder, salt, cinnamon, pumpkin pie spice, and Swerve. Next, add the shortening and mix into the dry ingredients with your hands until thoroughly incorporated and small pieces start to form. Add the pumpkin puree, almond milk, and vanilla bean paste and continue kneading with your hands until the dough holds together when pressed into a ball with your hands. If the dough is still crumbly and isn't holding together, add more almond milk, one tablespoon at a time, until it comes together.
Divide the dough evenly into your two 8 inch tart pans. Press the dough into the bottom and up the pans' sides, making sure the thickness is uniform. You should have about 1/4 inch thickness around the edges. To ensure the dough is flat on the bottom, use the bottom of a measuring cup sprayed with coconut oil to help you press the dough into the bottom of the pans. Make sure to trim off any excess dough around the top of the pans; otherwise, you won't have the pretty clean edges on your tarts. To do this, I just use my fingers and press the excess dough against the edges of the pan to trim it off.
Place both tart pans on a large baking sheet and, with a fork, pierce the bottom of each crust several times to allow air bubbles to escape. Place the sheet pan with the two crusts into your preheated 400-degree oven and bake for 10 minutes. Remove from the oven and set aside to cool while you make your filling. Reduce your oven to 350 degrees.
In a large bowl, whisk together the pumpkin, oat fiber, Swerve brown, Swerve, salt, baking powder, cinnamon, pumpkin pie spice, and vanilla bean paste. Set aside.
In the bowl of an electric mixer, place your 3 egg whites. Beat the egg whites on high for about 10 seconds or until they become slightly frothy. Add the cream of tartar and continue to beat on high until soft peaks form. This should only take about a minute.
Add the beaten egg whites to the pumpkin mixture and fold in gently, making sure not to deflate your egg whites until just incorporated. There should be no visible streaks of egg whites in your filling. It should be a uniform texture and color.
Divide the filling evenly between your two par-baked tart crusts, smoothing out the tops with a spatula. Place your filled tart crusts, still on the sheet pan, into the 350-degree oven and bake for 30 minutes. Remove the baked tarts from the oven and cool on top of the sheet pan for 5 minutes and then transfer to a wire rack to cool completely before slicing and serving. Garnish with powdered sugar, my zero calorie vanilla bean glaze, or coconut whipped cream and enjoy! This tart is best stored in the refrigerator after the first day. Follow along with the pictures below!
Crusts evenly pressed into the prepared tart pans, ready to par bake! Don't forget to poke holes in the bottom of each with a fork.
The par-baked crusts, there should be little to no color on them.
The filling is evenly spread into the crusts and now they are ready for their final trip to the oven.
The baked tarts, cooling on a wire rack.
Mmmmm so much pumpkin flavor! Serve as is or garnish with powdered sugar like I did in the next picture.
So beautiful and festive, dusted with Swerve confectioners...now lets slice it up!
Look at that perfectly set pumpkin filling inside!
Now grab a slice and enjoy!
It is absolutely delicious topped with my zero calorie vanilla bean glaze too! Get the recipe here.
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