Easy Sugar Free Pumpkin Tart

Linking up to Simply Sugar and Gluten Free!

Pumpkin Tart with Greek yogurt topping

Before you make this let me explain that this does not taste like your traditional pumpkin PIE.  The overall flavor of this pumpkin desert is much tarter, and those that are expecting pumpkin pie for Thanksgiving dinner will probably be upset with you for not making the traditional pie if you bring this! (ummmm…..can you tell I’m speaking from experience?) 

But for those that enjoy playing around with flavors and really love creating healthier, yummy sugar free desserts – THIS IS FOR YOU!

After you make your crust (Gluten Free or Regular) below is the filling.  I also would play around with putting this in a 8x8 square pan and cutting it into bars.

For the topping I used stevia sweetened (honey and vanilla would also be great!)  Greek Yogurt..  It just went so well with the tart flavor the pie had.

FILLING: (cooks.com)

1 c. thawed frozen apple juice concentrate (sugarless)
1 c. (16 oz.) pumpkin (not pumpkin pie filling)
3 tbsp. butter, melted and cooled slightly
3 eggs, lightly beaten
1/2 c. half and half
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves

Prepare filling:

Pour apple juice concentrate into a medium-size saucepan. Bring to a boil, reduce the heat and simmer for 7 minutes. Measure a cup of the concentrate; cool.
Combine the pumpkin, concentrate, butter, eggs, half and half, cinnamon, nutmeg, cloves; whisk the mixture until completely smooth. Pour into crust.
Place pie in preheated 350 degree oven and bake 50 minutes or until pie is set in the center.
 

 
The pie was delicious!  I actually didn’t have the apple concentrate on hand so I used Old Orchard’s 100% Blueberry Pomegranate Juice.  The first ingredient on that WAS apple juice so I thought it would work well.  Like I mentioned before it gives the pie a fun tartness. 

ENJOY!

Have fun and I hope your Creative cooking Juices have been stirred!