Desserts

DESCRIPTION

Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.

Total Time: 2 Hrs, 30 Mins

Serves: 12

Serving Size: 1/12 tart

Nutrition

• Calories: 242 cal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Polyunsaturated Fat: 4 g
• Monounsaturated Fat: 3 g
• Cholesterol: 63 mg
• Sodium: 91 mg
• Carbohydrates: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 14 g
• Added Sugars: 12 g
• Protein: 5 g
• Vitamin D: 0.25 mcg
• Calcium: 50 mg
• Iron: 2 mg
• Potassium: 175 mg

SWEET TART CRUST

• 1/4 cups flour
• 1/3 cup California walnuts, finely chopped
• 1/3 cup powdered sugar
• 1/3 cup salted butter, softened
• 1 large egg

FILLING

• 1 (15 ounce) canned pumpkin
• 4 ounces low-fat cream cheese, softened
• 1/2 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 egg plus 1 egg yolk
• 1/2 cup California walnuts, coarsely chopped

Preparation

SWEET TART CRUST

• Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
• Preheat oven to 350℉ and coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
• Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.

FILLING

• While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
• Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
• Remove from oven and let cool. Cover and refrigerate until ready to serve.
• Optional: When ready to serve, top each slice with a dollop of whipped cream.