Pumpkin Pie Tart with Almond Crust

by Marla on October 4, 2011 · 92 comments

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Jack-o-lantern Halloween, Thanksgiving Pumpkin Tart recipe

Consider this the Modern Pumpkin Pie in tart form. Hip in every way. It fully utilizes amazing, revolutionary, gluten free blanched almond flour, my favorite sweetener stevia and of course pumpkin. It has the taste thrills of holiday comfort food pumpkin pie but gobs of great for you ingredients. Thumbs up and big applause please……

To celebrate my reinvention of this all American classic I invite you to bask in the glory of my friend Lucy Lean’s brand new book Made in America. Cook, bake and party with us!

Lucy Lean's "Made in America" by Lucy Lean

As you know I get really excited when my friends write and photograph really great books. I will call them modern taste makers. Have you ever heard of my pal Lucy Lean? A few things you need to know about her: a MasterChef food judge, former editor for Edible LA magazine, publisher of the amazing blog Ladles and Jellyspoons. She is also witty, charming and very sophisticated. I Love Lucy.

We first spent time together last winter at Food Blogger Camp in Mexico. We hit it off immediately and now I chat with her frequently. Sometimes I even end up at her home for intimate gatherings of good friends.

I bring large wheels of fancy cheese to garden parties…more on that later.

Lunch party guests at Lucy Lean's home in LA

That’s Lucy. The pretty lady at the head of the table toasting to life. She has a passion for living, fueled by her beautiful family and great food. That is why she wrote the book on reinventing comfort food. It’s all coming together now, yes? To celebrate today’s launch of Made in America a group of us foodie bloggers are partaking in a virtual dinner party. Each guest is sharing their interpretation of comfort food.

One of the chef’s featured in the book is Michael Voltaggio. He cooks up a Modern Mock Turtle Soup. I went a little Mock too.

Little white pumpkin for pumpkin pie

In the cookbook Lucy has over 100 of America’s most well known chefs re-create classic recipes. For this dinner party I chose to reinvent my favorite dessert.

In the next few months you have to realize that when you visit Family Fresh Cooking you will be visiting The Pumpkin Blog. Now that we have that straight lets dig in.

Traditionally this fall pie is served as dessert for Thanksgiving feasts. Generally it has a plentiful amount of sugar and a buttery, refined white flour crust. Until now. Those ingredients are fun and all, but I want to eat this pie for breakfast, snacks and everywhere in between……and stay skinny.

Jack-o-lantern Halloween, Thanksgiving Pumpkin Tart recipe

In typical me style, I have created a pie-tart thing that I enjoy as a mini meal before my workout. Yup. Dessert before I work out. It’s better than any packaged power bar, fitness shake, etc.

Pie. As. Power. Bar.

Jack-o-lantern Halloween, Thanksgiving Pumpkin Tart recipe

It can of course be served as dessert on Halloween or Thanksgiving. You can leave off the Jack-o-lantern face if you wish. Just eat pie.

Jack-o-lantern Halloween, Thanksgiving Pumpkin Tart recipe

And don’t forget a big glass of ice cold milk. With two straws. You might be willing to share the milk, but not the pie.

Glass of cold milk with two straws

If you would like to purchase a copy of this wonderful cookbook Made in America you sure can. It’s hot off the press and ready for you. You should have one for yourself and it would make excellent birthday and holiday gifts too.

Jack-o-lantern Halloween, Thanksgiving Pumpkin Tart recipe

Do you love pumpkin pie as much as I do? Do you have any comfort food recipe reinventions that you would like to share with us? Feel free to leave any links to those in your comments.

Pumpkin Pie Tart with Almond Crust

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Pumpkin Pie Tart with Almond Crust

Ingredients

    For the Crust
  • 1 1/2 cups Blanched Almond Meal
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Sunflower or Canola Oil
  • 1 tablespoon Water
  • Pumpkin Filling
  • 1/2 cup unsweetened Pumpkin Purée
  • 1/2 cup fat free Ricotta Cheese
  • 1 teaspoon pure Vanilla Extract or Almond Extract
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon ground Cinnamon
  • 1 dropper full Vanilla Stevia Drops adjust to taste
  • Optional Toppings
  • Homemade Whipped Cream
  • Homemade Coconut Cream
  • Chocolate

Method

    Prepare the crust
  • Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt, pumpkin pie spice and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let cool a bit.
  • Prepare the filling
  • Mix pumpkin purée with ricotta cheese, vanilla, salt, pumpkin pie spice and cinnamon. Evenly distribute it over the partially baked tart dough. Smooth with the back of a spoon or offset spatula.
  • Bake
  • With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the pumpkin filling crackles a bit. Watch carefully so it does not burn.
  • Notes
  • I used a neutral tasting oil, a nutty oil stronger flavored one might be tasty too.
  • Serve with freshly whipped cream, ice cream or slightly sweetened Greek yogurt. Have some chocolate sauce handy too!
  • If you love the taste of almond I suggest you go with the almond extract in the filling. It amplifies the flavor in a great way!
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http://www.familyfreshcooking.com/2011/10/04/gluten-free-pumpkin-pie-tart-recipe/

Virtual Dinner Party Guests

Check out Lucy’s post for more dinner party fun. She has also invited you to be a gate crasher if you are not on the list. After all, party crashing can sometimes be more fun than being on the list. You can also be a fly on the wall over at twitter using #MadeInAmericaDinner

Pumpkin Tarts & Pie Recipe Links
Tidy Mom

This post has been included in TidyMom’s I’m Lovin it Fridays

I’m joining TidyMom and Whirlpool for the 4th Annual Love the Pie Party and entered to win a new Whirlpool Gold® Induction Range

Related Posts with Thumbnails

{ 85 comments… read them below or add one }

1 Jenny Flake October 4, 2011 at 3:18 pm

What a perfect looking pumpkin pie tart. Love that it’s healthy and still looks absolutely delicious! xoxo

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2 Georgia @ The Comfort of Cooking October 4, 2011 at 3:39 pm

Marla this tart is absolutely lovely and so wholesome. Breathtaking photos, too. Thanks for sharing your talents in the kitchen and behind the lens with your hungry readers (myself included!) :)

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3 heather October 4, 2011 at 3:48 pm

You are my pumpkin hero! And with a big glass of cold milk? Oh, yes.

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4 Bev Weidner October 4, 2011 at 4:12 pm

You just rule it.

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5 Marla October 4, 2011 at 4:31 pm

Really Bev?? I love you ;)

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6 Monica @ TheYummyLife October 4, 2011 at 4:12 pm

I love the almond crust. Can’t wait to try this.

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7 Marla October 4, 2011 at 4:32 pm

Monica, the almond crust is addictive. In the best way!

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8 Sylvie @ Gourmande in the Kitchen October 4, 2011 at 4:22 pm

Pie as Power Bar! Ha, I love the way you think. ;-)

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9 Marla October 4, 2011 at 4:29 pm

Sylvie, I sort of think outside the box and love to share my quirks with you guys. Glad you dig ;)

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10 Averie @ Love Veggies and Yoga October 4, 2011 at 5:10 pm

It’s all fabulous…the tart, the recipe, your connection with Lucy (still kicking myself I didnt go to Food Blog Camp 2011) and I am also loving the green/rustic table or backdrop underneath that pumpkin.

and your photos…keep getting better and better and your food styling…amazing!!

xoxo

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11 Lauren@LittleYellowKitchen October 4, 2011 at 5:33 pm

I loooove the idea of an almond crust on the pie! It’s so original and definitely a great detour from your basic pumpkin pie. Mmmm!

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12 Elizabeth October 4, 2011 at 7:32 pm

I love the jack-o-lantern on the pie. Mmmmmmm pie. I just made myself hungry.

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13 Laura @ SweetSavoryPlanet October 4, 2011 at 7:51 pm

I love your enthusiasm for pumpkin. It is infectious and I am feeling it!

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14 Renee Fontes October 4, 2011 at 8:32 pm

I am so glad to read this post! I recently started a gluten free lifestyle and was worried about how my favorite, “pumpkin pie”, would fit in my new diet. Thanks for the recipe!

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15 Marla October 5, 2011 at 5:42 am

Hi Renee, thanks for stopping by! I am happy that you now know that you can enjoy your favorite pie any time at all. Not need to gluten free folks to keep away from their favorites any more. Freeing isn’t it :)

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16 CookiePie October 4, 2011 at 9:48 pm

That is one great-looking pie — I love pumpkin!!!! And I love all the fresh and healthy ingredients in here. Delicious! Must try this one.

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17 Kathryn October 5, 2011 at 1:19 am

Gorgeous pictures as ever and I love how you’ve taken such a traditional dessert and made it healthy. Looks awesome.

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18 Joanne October 5, 2011 at 4:49 am

The more pumpkin the merrier if you ask me! thanks so much for featuring my pizza in your round up post!

Ah this tart looks amazing! I love that it has ricotta cheese in the filling that has to make it infinitely more delicious and creamy.

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19 Marla October 5, 2011 at 5:47 am

Joanne, the ricotta adds so much and it is a nice balance with the crumbly almond crust. Besides the fat free ricotta plays well against the creamier, richer nuts & oil. Love that pizza with the pumpkin crust that you made. Genius!

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20 Katrina October 5, 2011 at 4:50 am

This is brilliant! Beautiful pie :)

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21 Heather (Heather's Dish) October 5, 2011 at 4:57 am

this sounds absolutely phenomenal maria! i love that it’s a nontraditional take on a traditional recipe!

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22 Kitchen Belleicious October 5, 2011 at 5:03 am

with a nice cold glass of milk- DELISH! My favorite part though is the decorating on top- so cute and fun! What a wonderful re-invention i must say

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23 Marla October 5, 2011 at 5:48 am

Belle: Simple and sweet decorations. With a little rustic charm. Thats my thing when it comes to baking treats :)

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24 Rosa October 5, 2011 at 5:44 am

What a gorgeous tart! It look really tempting. That is one of my favorite fall treats.

Cheers,

Rosa

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25 Rosa October 5, 2011 at 5:50 am

That tart looks magnificent! That is one of my favorite fall treats.

Cheers,

Rosa

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26 Amanda October 5, 2011 at 6:00 am

I feel like I always say this to you… but I cant help it cause I always think it when I am here. You are making the world a better place. A healthier place. A prettier place. You rock!

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27 Marla October 5, 2011 at 1:01 pm

Amanda…..we make a great team. Thanks for you sweet words that really make me love what I do! You also always inspire me. My pumpkin pies would live very happily next to your stunning American flag cake. Fun to be in this virtual dinner party with you. Now we just need to get together for reals :)

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28 TidyMom October 5, 2011 at 6:31 am

Pie as a power bar? you sold me!!

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29 Allison [Girl's Guide to Social Media] October 5, 2011 at 7:00 am

I love how rustic this pie looks. I have many gluten free friends and cannot wait to bake one or two or three of these great pies! Love the group photo too btw. xxoo

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30 Marla October 5, 2011 at 12:59 pm

Hi Allison, it was such a fun day at Lucy’s house. My kids were even there…trying to behave ;)
I hope you and your friends get to enjoy some of these pies.

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31 Ari@ThE DiVa DiSh October 5, 2011 at 8:06 am

Pumpkin is being used in all my meals now a days! I don’t mind at all! Like always your photography is beautiful, your story is awesome, and the food looks SOOO good!! :-)

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32 Marla October 5, 2011 at 12:58 pm

Thanks Ari! Sounds like we both can’t get enough pumpkin in our lives. Love that! Isn’t it also great to know that it is good for us too?!

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33 Nancy@acommunaltable October 5, 2011 at 8:07 am

Great way to celebrate Made in America Marla!!! Intrigued to try that crust!!

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34 HeatherChristo October 5, 2011 at 8:17 am

I just have the softest spot for pumpkin and this is adorable!

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35 MikeVFMK October 5, 2011 at 8:30 am

Marla, this looks terrfic! As does the book. Great idea, perfect for food lovers like me. Love you tart and your take on pumpkin pie (my favourite since I was a kid) but I wouldn’t expect anything less from you.

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36 Marla October 5, 2011 at 12:57 pm

Thanks Mike! This pie would go wonderfully after the butternut bisque you have served up on your blog right now :)

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37 Lucy October 5, 2011 at 8:39 am

I am baking up this pie for Thanksgiving – DELICIOUS – and thank you for being you – as Amanda says – you rock – and rocking the American Comfort food with healthy easy alternatives – that I bet people won’t even know they are eating Gluten Free. (Still waiting for the reinvention of the ski bunny poster)

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38 Marla October 5, 2011 at 12:57 pm

Lucy, you are right about that – you would never know you were eating gluten free with this tart. The nuts make it taste so decadent and rich. Nothing missed at all.
The reinvention of the ski bunny poster would make for the best dinner party conversation. I am on it. Just need a boob job and the bright yellow uni-ski suit ;)
Congrats again on your book my friend. You truly amaze me. I feel like I am really getting to know the inside scoop on these chefs :) The recipes are heavenly. I must make that egg scramble with the cream cheese…like tonight!

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39 Charissa October 5, 2011 at 8:42 am

I love how you decorated the pie…so cute!

You just always make food fun! Always.

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40 Marla October 5, 2011 at 12:54 pm

Awww, thanks Charissa, and you always stop by with the sweetest comments that brighten my day :)

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41 David October 5, 2011 at 9:21 am

Just in time! I need a gluten free pumpkin pie recipe for next week – this looks wonderful!

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42 Alison @ Ingredients, Inc. October 5, 2011 at 9:30 am

looks fabulous! love the photos!

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43 jennifer @ peanut butter and peppers October 5, 2011 at 9:33 am

Hi Marla! This looks delish! I pulled out the old Better Homes and Gardens Cookbook, you know the one Grandma used to use, this week to pull out some old time recipes and re-vamped them. My first re-vamp was an apple coffee crumb cake. The flavor was out of this world, but I am so not the best photographer. Pictures just don’t do it justice. I just love old school recipes! By the way I’m buying Lucy’s book! Thanks for sharing! http://peanutbutterandpeppers.com/2011/10/03/apples-apples-apples/

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44 thelittleloaf October 5, 2011 at 9:37 am

Dessert before a workout? Love it! That’s the kind of approach we should all take – exercise but not denying ourselves delicious things :-) This looks gorgeous – love the updated take on a pumpkin pie.

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45 Caroline October 5, 2011 at 9:45 am

What a great idea, this tart sounds fabulous! I’m always looking for desserts to make my brother’s girlfriend, as she can’t eat gluten. This would be perfect. :)

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46 Nutmeg Nanny October 5, 2011 at 10:35 am

This tart looks great! I love that you made it gluten free. I actually prefer a tart over a pie any day!

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47 Marla October 5, 2011 at 12:53 pm

NN, these days I also prefer the lightness of the tarts I have been making over pies. The GF crust is so completely addictive!

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48 Jen at The Three Little Piglets October 5, 2011 at 10:48 am

I love the addition of the pumpkin pie spice in the tart shell – that would be good with so many other flavors…

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49 Marla October 5, 2011 at 12:52 pm

Jen, Iove adding spices & seasonings to my tart shells. Adds such a great dimension of flavor. The almond meal alone is so wonderful – the spice does kick it up a notch.

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50 Cookin' Canuck October 5, 2011 at 11:03 am

That is one tempting tart, Marla! Once again, your styling and photos rock. The more I read about Lucy and her book, the more I want to run out and buy a copy.

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51 Marla October 5, 2011 at 12:49 pm

Dara, thanks for your sweet words. You would absolutely love this book. It is so fun to learn about the chefs. Lucy’s writing style is casual & very informative. It is obvious that she has fun relationships with each person she met with. Also being a mom of 2 small kids, she truly amazes me with how much work she put into this book. The recipes are amazing too. Such creative reinventions.

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52 Brooke @ Food Woolf October 5, 2011 at 12:27 pm

So does this mean I have to have work out to justify pie for breakfast?

Hmmmpfh. I guess it’s time for me to up my exercise regime!

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53 Marla October 5, 2011 at 12:50 pm

Brooke, silly girl ;) Pie-tarts + exercise are a grand good time. With 16 ounces of dark coffee to go with it :)

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54 Valentina October 5, 2011 at 12:29 pm

marla, this is such a cute (yummy looking) sweet treat!

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55 Kalyn October 5, 2011 at 1:28 pm

Sounds delicious and I especially love the crust idea.

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56 Esi October 5, 2011 at 4:14 pm

Of course you found a way to make this gluten free and it looks wonderful.

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57 carolinaheartstrings October 5, 2011 at 4:26 pm

What a beautiful post with a delicious looking dessert.

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58 Jeanette October 5, 2011 at 5:58 pm

Wouldn’t we all love a slice of this for breakfast or instead of a power bar! Love the crust.

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59 what katie's baking October 5, 2011 at 7:48 pm

it’s SO HEALTHY!!! yum!

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60 Cara October 5, 2011 at 7:54 pm

Thanks, Marla! So nice to be featured in great company. You know I’m totally a pumpkin fanatic too and hence I must try this tart – the almond crust sounds fab!

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61 Georgia Pellegrini October 5, 2011 at 10:56 pm

Two thumbs up! I love your take on pumpkin pie sooo much. I love it when things are comforting and good for you.

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62 Lindsey @ Gingerbread Bagels October 6, 2011 at 4:40 am

How cute is this pumpkin tart?! And I love that you made an almond crust for the tart. YUM!

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63 yummy supper October 6, 2011 at 10:06 am

Hi Marla,
Great to have found you too! I am an almond lover and am a huge fan of using almond flour in baking. I never even thought to make an almond crust for pumpkin pie. What a perfect flavor combo. You are making my belly hungry for some Thanksgiving grub. But really this pumpkin pie would be great anytime!
Gorgeous photos as well!
Cheers,
Erin

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64 Marylouise October 6, 2011 at 3:31 pm

Thanks for sharing!! We are pumpkin, and squash, crazy here too!! I will visit your blog for inspiration:)!

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65 Lisa @ Tarte du Jour October 6, 2011 at 7:28 pm

Your tart looks heavenly… hats off to you! I have so many friends that are gluten free, so it is nice to have a gluten free tart in the repertoire.

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66 Heidi / foodiecrush mag October 7, 2011 at 12:54 am

Give me anything almond flavor and I’m done for. Give my Smudge anything pumpkin and she’s all over it. Yup, I have a crush on your pie.

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67 Kate@Diethood October 7, 2011 at 10:43 am

I bought a 5 lb. bag of almond flour…. yaaay me! Can’t wait to try this awesome crust! And the pie, of course!

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68 Courtney October 7, 2011 at 6:08 pm

Marla, this looks delicious!

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69 Barbara @ Barbara Bakes October 7, 2011 at 8:00 pm

Such a fun design on top. Great to have a recipe that you can feel good about eating all day long!

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70 sweetsugarbelle October 8, 2011 at 1:46 pm

It always amazes me how I find things that fall perfectly into place with me its events going on in my life. I just went on a trip and the photos of (which I cannot avoid like I usually do) tell the truth. I’ve got to get back in control of my figure. Its exciting to read your recipes and know I can do this….my family and I can eat well together without me having to be on a special diet all alone!

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71 Mari's Cakes October 9, 2011 at 7:27 am

Both crust and filling look scrumptious! Perfect variation of the traditional pumpkin pie. I would love to try this almond meal crust. Thanks!

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72 EA-The Spicy RD October 10, 2011 at 9:34 am

Absolutely can’t wait to try this! And, my kids will love the fun decorations :-) Gorgeous gluten-free pumpkin tart!!

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73 Carolyn October 10, 2011 at 5:12 pm

I had not heard of Lucy but her book sounds wonderful. And your pie/tart/power bar looks amazing!

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74 Andrea DiGeronimo October 10, 2011 at 7:09 pm

Looks so delish!

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75 Roxana GreenGirl October 11, 2011 at 12:49 pm

A slice of pie as a power bar – my type of meal. Thanks for sharing Marla :)

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76 Sharyn Dimmick October 26, 2011 at 8:27 am

I’m sending this on to a gluten-free buddy, pronto. I love traditional pumpkin pie, but am excited to try your variation (most of it — I still use sugar, honey, maple syrup and evaporated cane juice). Almond flour has been cropping up lately and I’m going to make some.

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77 Donna October 27, 2011 at 1:49 pm

I made this last weekend, and we all LOVED it ~ I used regular stevia because I didn’t have the vanilla drops, and it turned out great. This will become part of my Fall Must-Make List!

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78 Marla October 28, 2011 at 5:24 am

Donna, your comment thrills me. That is a huge compliment coming from you. Not only is it so sweet but I am thrilled that you baked up my tarts :) I am always enamored by your cooking/baking skills. The regular stevia is perfect! I am just addicted to those vanilla drops :)

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79 @pril December 22, 2011 at 9:31 pm

I love pumpkin pie! This sounds yummy! I shared this on my blog with a linkback to get the recipe: http://for-the-love-of-pie.blogspot.com/2011/12/pumpkin-pie-tart-with-almond-crust.html

@pril
For-the-Love-of-Pie.blogspot.com

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80 Marla December 23, 2011 at 4:25 am

Hi April! Thanks for sharing my Pumpkin Pie Tarts on your blog.

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81 Steacy September 14, 2012 at 6:59 am

Looks AMAZING! Any substitution for the stevia drops?

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82 Marla September 14, 2012 at 11:26 am

Maybe try honey or maple syrup. Be sure to let us know how it turns out if you do :) Thanks!

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83 Dawn November 14, 2012 at 8:52 am

I cannot wait to make this for Turkey Day! I am hosting a dinner party of 8-eek, lol but I am so looking forward to it, I love to cook and bake. Your site has inspired so much of my cooking and baking lately, thank you so much for doing this to make us all healthy and happier :) I am also making the green beans with leeks and maple pecans, I am going to use the pecans to fill tiny wine glasses and use these with place cards I made as the seating decorations. I will take a picture and show you. Now if I can just be confident in how the turkey will come out, I am still trying to find a good recipe and decide, basting or browning bag, any suggestion? Have a great day

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84 TJ {Sugar Blossoms} September 2, 2013 at 7:28 am

Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html

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85 Marla September 3, 2013 at 9:14 am

Thanks TJ! Love the post :)

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