Zutaten für Pumpkin Tart With Pecan Crust
- Pecan Halves
- Rolled Oats
- Whole Wheat Pastry Flour
- Ground Cinnamon
- ¼ teaspoon salt
- Applesauce
- Sugar Free Maple Syrup
- Skim Milk
- Cornstarch
- 1 (15-ounce) can pumpkin puree
- Pumpkin Pie Spice
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Zubereitung von Pumpkin Tart With Pecan Crust
- Preheat oven to 350°F (175°C).
- For the pecan crust: Combine pecans, flour, sugar substitute (or sugar), and salt in a food processor. Pulse until a coarse crumb forms.
- Add vegan butter, chilled and cubed, and pulse until the mixture resembles wet sand.
- Press the crust mixture into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork.
- Bake for 15-20 minutes, or until lightly golden.
- While the crust bakes, prepare the filling: In a large bowl, whisk together pumpkin puree, sugar substitute (or sugar), maple syrup, spices (cinnamon, ginger, nutmeg, cloves), and vanilla extract.
- Pour the pumpkin filling into the pre-baked pecan crust.
- Bake for 30-40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the tart cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
4g
Carbs
8g
