Walnut Pumpkin Cream Cheese Tart
Description
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Ingredients
SWEET TART CRUST
-
1 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.
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: .25 mcg
- Calcium: 50 mg
- Iron: 2 mg
- Potassium: 175 mg