1. Home >
  2. Recipes >
  3. Pumpkin Tart with Pecan-Shortbread Crust

Pumpkin Tart with Pecan-Shortbread Crust

  • Prep Time: 3 hours (includes chilling time)
  • Cook Time: 50 minutes
  • Servings: 12
  • Course: Dessert

A pleasant tang, courtesy of Greek yogurt in the filling, and a mascarpone cheese whipped cream topping take this healthy pumpkin dessert recipe above and beyond classic pumpkin pie.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.

Ingredients

Crust

  • 1½ cups pecans, toasted
  • 1½ cups oat flour
  • ⅓ cup melted unsalted butter
  • 3 tablespoons pure maple syrup
  • ½ teaspoon fine sea salt

Filling

  • 1 15-ounce can pumpkin puree
  • 2 large eggs
  • ¾ cup low-fat plain Greek yogurt
  • ⅔ cup packed light brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • Reynolds KITCHENS® Quick Cut™ Plastic Wrap

Topping

  • ½ cup heavy cream
  • ⅓ cup mascarpone cheese
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

Directions

Step 1

To prepare crust: Preheat oven to 350°F. Coat a 10-inch tart pan with removable bottom with cooking spray.

Step 2

Process pecans in a food processor until finely ground. Add oat flour, butter, maple syrup and salt; pulse until just combined. Transfer to the prepared pan and firmly press into the bottom and up the sides.

Step 3

Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.

Step 4

To prepare filling (See Clean-Up Tip): Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, 1 teaspoon vanilla and salt in a food processor or blender. Place the crust on a baking sheet and spread the filling evenly to the edges.

Step 5

Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), about 35 minutes. Let cool on a wire rack to room temperature. Loosely cover and refrigerate until chilled, 2 to 3 hours.

Step 6

To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.

Step 7

Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.

Easy Clean-Up Tip

To save time cleaning your food processor, cut a length Reynolds KITCHENS® Quick Cut™ Plastic Wrap a few inches longer than the circumference of your food processor’s work bowl. Place the plastic wrap over the top of the work bowl, click lid in place and blend ingredients.

Back to top

Loading

Back to top