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!
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!
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
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.
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:
- Greek Yogurt – I use nonfat Greek yogurt.
- Brown sweetener of choice – I use brown monk fruit.
- Black pepper
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.
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.
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!
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.
Yes, of course. You can use a pie or tart pan to make the crust and filling.
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
- Chocolate Chip Pecan Pie – Easy and Healthy!
- Keto Coconut Cake
- Keto Chocolate Bundt Cake
- Sugarfree Almond Flour Pie Crust with Monk Fruit
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
- 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
- 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)
- 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
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.
- Preheat oven to 350 F (177 C).
- Place the ingredients in a bowl and mix well with a spoon or electric mixer.
- Pour into prebaked pie or tart shell.
- Bake for 35-50 minutes or until a knife comes out clean. It's okay if there's a little wobble in the very center.
- Let it fully cool for at least 3 hours. You can leave it out for 1 day under a cake dome or under a bowl. For 2-3 days, wrap it well in plastic and refrigerate it.