Healthy Pumpkin Tart with Yogurt

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Cathy

This Healthy Pumpkin Tart with Yogurt is absolutely delicious. Cinnamon, ginger, cloves and nutmeg imbue this fragrant pumpkin tart with flavor. As do the optional black sesames in the tasty, glutenfree, almond flour crust. It’s pure healthy, decadent yum!

The perfect healthy pumpkin pie in a black sesame, almond flour crust, topped with sugared cranberries.

As I write this, Thanksgiving is only a few days away and I’ve been asked me to bring a delicious, healthy pumpkin tart. So here it is! And it’s a big success! In fact, I can’t believe that it’s actually low in saturated fats and calories. Wow!

Table of Contents

Why this pumpkin tart is so healthy

You are probably wondering what’s in my tart. Well, besides a can of natural pumpkin purée, it contains plain, non-fat Greek yogurt and a couple of eggs. Then, it’s spiced with aromatic fall flavors and sweetened with zero-calorie monk fruit, which means that the tart doesn’t have any carbs or calories from refined sugar. Yay!

Low in saturated fats

High in protein

Glutenfree

You might also like Vegan Chocolate Cake with Dark Chocolate-Avocado Frosting.

Why add black sesames to the tart crust?

For flavor, since the nutty flavor of black sesames complements the pumpkin’s earthy notes. Apples also go with pumpkins and so does the acidity of vinegar which brightens foods. So, I added a shot of apple cider vinegar to this unique sweet crust.

By the way, the crust also tastes amazing without the black sesames and apple cider vinegar.

Or try Keto Chicken Pot Pie in a Cheddar-Chive Crust.

Almond flour pie crust recipe with black sesames and apple cider vinegar.

Ingredients for easy Healthy Pumpkin Tart

1 Almond Flour Pie Crust with optional black sesames and apple cider vinegar OR your favorite crust.
The Filling:
Pumpkin
Greek Yogurt – I use nonfat Greek yogurt.
Brown sweetener of choice – I use brown monk fruit.
Cinnamon
Ginger
Cloves
Nutmeg
Salt
Black pepper

An image showing the ingredients in this recipe.

How to make Healthy Pumpkin Tart

Firstly, make the Almond Flour Pie Crust (here you’ll find images and a video).
Then, simply combine the ingredients for the filling and mix well.
Next, pour the filling into the prebaked crust and bake the tart.

A healthy and luscious keto pumpkin pie in a sesame seed crust and topped with cranberries powdered in monk fruit.

What to serve with this dessert

Cranberries coated in sweetener add gorgeous color and flavor to this tart. To sugarcoat your cranberries, simply put some in a bowl and sprinkle a little powdered sweetener on them. Then shake the bowl a bit to coat them all with sweetener. Next, put a few of the berries on the tart or on the plate next to the slice, where it’ll look very pretty.
A dollop of whipped cream is, of course, classic.
A scoop of vanilla ice cream is also perfect and you’ll find plenty of sugarfree brands these days.

FAQs

What should I do if I have a little bit of filling leftover?

If you have a little bit of pumpkin filling leftover, it’s delicious in a glass of warm milk or in oatmeal. So, enjoy it!

Should I prebake the crust before filling it?

I recommend prebaking the crust for about 9 minutes so it sets. Then let it cool while you make the filling. In fact, prebaking helps keep the crust crisp and it prevents the bottom from getting soggy.

Can I use this recipe to make a healthy pumpkin pie?

Yes, of course. You can use a pie or tart pan to make the crust and filling.

Healthy pumpkin pie made with monk fruit and yogurt and topped with cranberries on a white plate.

Equipment to make Healthy Pumpkin Tart

1 pie or tart pan – a 9.5 Pyrex pie dish or a 9-inch, nonstick, aluminum pie pan or a tart pan
1 mixing bowl
1 spoon – you can mix it with a spoon but it’s best to give the filling a whirl with an electric device.
1 food processor or electric mixer or stand mixer

How to store your tart

To store: You can leave it out for a day under a cake dome or under a bowl, but for 2-3 days wrap it in plastic and refrigerate it.

To freeze: If you plan to store the tart for more than three days, simply wrap it in plastic. Then freeze it for up to 2 months.

Do you want more easy healthy dessert recipes? Here are some of my other failproof recipes you need to try

DID YOU MAKE THIS HEALTHY PUMPKIN TART RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.

Healthy Pumpkin Tart or Pie with Greek Yogurt

5 from 4 votes

This Healthy Pumpkin Tart or Pie with Yogurt is absolutely delicious. Cinnamon, ginger, cloves and nutmeg imbue this fragrant pumpkin tart with flavor. As do the optional black sesames in the tasty, glutenfree, almond flour crust. It's pure healthy, decadent yum!

Print Recipe Pin Recipe

Prep Time:10

Cook Time:40

Make the pie crust:15

Total Time:1 5

Course: Dessert

Cuisine: American, United Kingdom

Keyword: best keto pumpkin pie recipe, easy keto pumpkin pie, easy pumpkin pie, grainfree pumpkin pie, healthy pumpkin pie, keto pumpkin pie, low carb sugarfree pumpkin pie recipe, pumpkin pie keto recipe, pumpkin pie recipe keto, recipe keto pumpkin pie, sugarfree pumpkin pie

Servings: 10

Calories: 302kcal

Author: Cathy

Equipment

1 Pie or Tart Pan 9 or 9.5 inch Pyrex pie dish, 9 inch aluminum nonstick pie dish, 9 inch tart dish
1 Bowl
1 Electric mixer
1 Spoon

Ingredients

The Crust

2½ cups Almond Flour 240 grams
3 tablespoons Granulated sweetener I use monk fruit.
¼ teaspoon Salt
¼ cup Avocado Oil (or butter)
1 Egg
1 teaspoon Vanilla
2 tablespoons Black Sesame (optional)
½ tablespoon Apple Cider Vinegar (optional)

The Filling

15 ounces Pumpkin 425 grams
8 ounces Greek Yogurt I used nonfat (226 grams).
1 cup Brown sweetener I used monk fruit (190 grams).
1½ teaspoons Cinnamon
½ teaspoon Ginger
¼ teaspoon Cloves
¼ teaspoon Nutmeg
½ teaspoon Salt
⅛ teaspoon Black Pepper

Instructions

Make the Crust in a Pie or Tart Pan: Click here to read the Almond Flour Pie Crust post and to see the instructional video. If you want to flute the edges of a pie crust, the video explains how to do it.

Preheat oven to 350 F.
Put the ingredients in a bowl and mix by hand with a spoon or use a food processor.
Roll dough into ball.
Shape dough into disk and place in pan.
Press dough into tart or pie pan, making a flat bottom and moving outwards from the center. Shape the sides making sure they are equally thick. Pressing with the bottom of a glass or mini saucepan can help you flatten the bottom and build the sides.
If you're using a pie pan, flute the edges, if desired. Click here to read the Almond Flour Pie Crust post and to learn how to flute the edges of a pie crust – the video explains how to do it.
Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust's bottom after removing the baked crust from the oven.
Bake about 9 minutes at 350 F or until the crust has set. You don't need to brown the edges because you will be putting the pie back in the oven with the filling.