Pumpkin, cinnamon, ginger, nutmeg, maple syrup, and a hint of vanilla are combined into this moist tart that melts I your mouth! Great for using up those cans of pumpkin puree leftover from Thanksgiving!

Pumpkin Tart



½ cup walnuts

1 cup whole wheat pastry flour

¼ teaspoon baking powder

2 tablespoons canola oil

1/ 4 cup milk (regular or soy milk)

1 teaspoon ground cinnamon


1 small pumpkin roasted in the oven for approximately 50 minutes at 400 degrees or 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/2 cup pure maple syrup

1/2 cup milk

1 teaspoon ground cinnamon

1 teaspoon ground ginger

a few scrapes of ground nutmeg

1 teaspoon vanilla extract

1/4 teaspoon salt


Preheat oven to 350 degrees.

To make the crust, grind the walnuts with a few tablespoons of the flour in a food processor fitted with a metal blade until finely ground. The flour will keep the nuts from turning into paste.

Transfer to a medium bowl, add the remaining flour and the baking powder, and whisk to combine thoroughly. In a small bowl, whisk the oil, milk and a pinch of salt. Add to the flour mixture, stirring until the dry ingredients are completely moistened. Press the crust into an oiled 9-inch tart pan.

Placing a piece of plastic wrap between your fingers and the dough will facilitate pressing. Press the last few times with your thumb around the sides where the bottom of the pan meets the side to make sure there is no excess crust there. Use a knife to cut off any excess along the top of the tart pan, then poke holes all over the crust with the tines of a fork. Bake the shell for five minutes, then remove from the oven and set aside. Do not turn off the oven.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla and salt. Pour into tart shell. Bake about 50 minutes or until set, checking tart after 30 minutes and tenting edges if browning too quickly. Transfer tart to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

Serves 8

*Recipe and image courtesy of Gilda Mulero from www.naturally-tasty.com.*