Walnut Pumpkin Cream Cheese Tart
DESCRIPTION
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Total Time
Prep Time
1 Hr, 30 Mins
Cook Time
1 Hr
Total Time
2 Hrs, 30 Mins
Nutrition
Calories
242
Total Fat
13
Saturated Fat
5
Polyunsaturated Fat
4
Monounsaturated Fat
3
Cholesterol
63
Sodium
91
Carbohydrates
27
Dietary Fiber
2
Total Sugars
14
Added Sugars
12
Protein
5
Vitamin D
.25
Calcium
50
Iron
2
Potassium
175
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.