Pumpkin Tart with Pecan Crust

This tart is a perfect dessert any time of year, not just during the holidays. You can use nonfat milk in this recipe to lighten it up, and it will still taste delicious.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 8


  • 3⁄4 cup chopped pecans
  • 1 cup blanched almond flour
  • 1⁄8 tsp. salt
  • 1⁄4 tsp. baking soda
  • 2 1⁄2 tsp. ground cinnamon, divided
  • 1 1⁄2 tsp. pumpkin pie spice, divided
  • 1 tsp. wheat-free vanilla extract
  • 4 Tbsp. coconut oil
  • 1 cup 100% maple syrup, divided
  • 1 large egg
  • 1 can (15 oz.) puréed pumpkin
  • 3⁄4 cup milk
  • 3 egg whites


  • Preheat oven to 350°F.
  • Place pecans in a food processor and process until you have a coarse flour. Add almond flour, salt, baking soda, 1⁄2 teaspoon cinnamon, 1⁄2 teaspoon pumpkin pie spice, vanilla, coconut oil, 3 tablespoons maple syrup, and egg. Pulse until a ball of dough forms.
  • Using the palms of your hands, press dough into the bottom and sides of a tart pan. Bake 10 minutes. Transfer to a wire rack and cool 15 minutes.
  • In a medium bowl, mix pumpkin, milk, remaining maple syrup, egg whites, 2 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice. Pour batter into prepared pecan crust. Bake about 55 minutes, or until a toothpick inserted into the center comes out clean.