Healthy Pumpkin Tart - Low Carb, Gluten Free

Name: Healthy Pumpkin Tart - Low Carb, Gluten Free
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup Pumpkin - puréed; 2 large eggs; 1/2 cup Low fat milk; 1 tbsp Vanilla essence; 3 tbsp Granulated sugar; 5 tbsp Cinnamon powder; 3 tbsp Nutmeg powder; 1 tbsp Butter; 1 tbsp Yogurt - optional

Yee Ming L @cook_3017293

I had to make use of the extra puréed pumpkin I had, when the initial plan was to make pumpkin soup. So I made a pumpkin tart out from a scratch. And it came out so good yet so healthy!

Yee Ming L @cook_3017293

I had to make use of the extra puréed pumpkin I had, when the initial plan was to make pumpkin soup. So I made a pumpkin tart out from a scratch. And it came out so good yet so healthy!

Saved

Ingredients

30 mins

8 servings

3 cupPumpkin - puréed
2 largeeggs
1/2 cupLow fat milk
1 tbspVanilla essence
3 tbspGranulated sugar
5 tbspCinnamon powder
3 tbspNutmeg powder
1 tbspButter
1 tbspYogurt - optional

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Steps

30 mins

1

Add puréed pumpkin into a mixer. Turn the mixer at medium speed, adding eggs on-by-one.
2

Add milk and vanilla essence.
3

Then add sugar, Cinnamon and nutmeg powder.
4

Heat the oven at 200° Celsius.
5

Butter a 10-12 inch; 1 inch deep tart pan OR a cupcake tray, and dust with cinnamon powder.
6

Once oven is warm. Pour pumpkin mixture on to pan and bake for 30-45mins.
7

Cool and serve chill. Optionally serve with a dollop of yogurt.
8

GLUTEN OPTION - Add a ready made dough base or graham cookie base.
9

Total calories : 541kcal
Calories per serving : 68kcal
Not including yogurt and dough base.