Paleo Pumpkin Tart
Fall = pumpkins and baking!
It’s that time of year for the Great Pumpkin to make its debut.
One of the last garden soldiers holding out for the end of the growing season, the pumpkin grows big and strong, plump and full of nutrition and flavor.
This wonderful squash is loaded with vitamins E, A, and C, tons of B vitamins, Potassium, Iron, Magnesium, Phosphorus, Copper, and Manganese. It’s a great source of dietary fiber as well.
How fortunate we are that the pumpkin makes so many appearances during this season!
Paleo Pumpkin Tart — A Paleo Twist On A Classic
Craving that yearly pumpkin pie?
Well, here is a nice paleo spin to this popular fall standard. Loaded with good fiber, protein, good fats and spices, a small serving of this healthy holiday dessert goes a long way.
This is one dessert you can feel good about serving because it is made with so many quality ingredients. Not to mention, it’s just delicious!
Using pumpkins you’ve grown in your own garden brings such satisfaction, however, canned pumpkin may also be used in this recipe.
Most people may scoff at the idea of healthy or paleo treats, but once they have tried this twist on an old standard, they will no longer question the amazing flavor that “health food” has to offer!
I look forward to this time of year, and for all the garden gifts it provides. Try this Paleo Pumpkin Tart this year for your Fall celebrations. I promise you won’t be disappointed!
Have you ever made a Paleo Pumpkin Tart or other paleo pumpkin treats? What is your favorite healthy holiday dessert?
- 2 1/2cups Wildly Organic Almondschopped
- 1teaspoon baking soda
- 1/2cup Wildly Organic Coconut Sugar
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1 egg white
- 3tablespoons cold buttercut into small pieces, or chilled Wildly Organic Coconut Oil
- 1-3/4cup pumpkin puree
- 1-1/3cups coconut cream
- 2teaspoons vanilla
- 3 eggs
- 1/4cup Wildly Organic Agave Nectar
- 1tablespoon arrowroot
- 1teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2teaspoon ground ginger
- 1/2teaspoon ground cardamom
- pinch Wildly Organic Himalayan Pink Salt
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Preheat oven to 350F.
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Place the crust ingredients into a bowl and mix thoroughly until all the butter is evenly blended.
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Press into a tart pan with a removable bottom, and bake for 10 minutes
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If the crust puffs up, just press it back into place.
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Remove the crust from the oven, and assemble the filling while it cools.
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Mix all the filling ingredients in a bowl with electric beater.
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Pour into the cooled tart crust.
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Place the tart pan on a baking sheet and bake for 30 minutes or until set.
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Let cool and serve with coconut whipped cream, if desired.
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