DiabeticFriendly Pumpkin Tart

A sweet and creamy pumpkin dessert perfect for fall!

Ingredients

• 1 (9-inch) whole grain pie crust

For the filling:

• 2 cups pumpkin puree
• 2 large eggs
• 3/4 cup almond milk
• 1/3 cup Hon‎ey or sweetener
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt

For the topping:

• 1/2 cup heavy cream
• 2 tbsp Hon‎ey or sweetener
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Cooking Instructions

1. Preheat oven to 350°F (180°C).
2. Place the pie crust into a 9-inch pie dish.
3. In a large bowl, whisk together pumpkin puree, eggs, almond milk, Hon‎ey/sweetener, pumpkin pie spice, vanilla extract, and salt until well combined.
4. Pour the pumpkin mixture into the pie crust.
5. Bake for 45-50 minutes, or until the filling is set.
6. Let the tart cool to room temperature.

For the topping:

1. In a medium bowl, whisk together heavy cream, Hon‎ey/sweetener, vanilla extract, and cinnamon until soft peaks form.
2. Spoon the whipped cream over the cooled pumpkin tart.
3. Chill the tart in the refrigerator for at least 1 hour before serving.

Flavor Profile

The Diabetic-Friendly Pumpkin Tart is a sweet and creamy dessert that has a perfect balance of pumpkin flavor and spices. The nutty flavor of the whole grain pie crust complements the creamy pumpkin filling. The whipped cream topping adds a sweet and velvety finish that balances the flavors of the tart.

Serving Size

This Diabetic-Friendly Pumpkin Tart serves 8.

Nutritional Facts