No-Sugar Pumpkin Tart for Thanksgiving

Tart's Crust (🥧 Almond Flour Pie Crust ):

Ingredients:

• 2 cups blanched almond flour

• ¼ tsp salt

• 1/2 cup melted butter (or ghee)

• 2 beaten eggs

Instructions:

• Preheat oven to 350°F (175°C).

• Mix almond flour + salt in a bowl.

• Add butter and egg; stir until dough forms.

• Press evenly into a 9-inch pie pan.

• Bake 10–12 mins until lightly golden.

• Cool before adding filling.

Tips:

• Chill the dough 10–15 mins if sticky.

• Bake 2–3 mins longer for extra crispness.

• Store up to 3 days in the fridge or freeze.

  
  
  
  

  Tart's Filling:

• Ingredients:

  • 2 cups homemade pumpkin puree

  • ½ cup cream (or full-fat almond/coconut milk)

  • 1/2 cup maple syrup

  •  2 pinches stevia (to taste)

  • 2 eggs 

  • 2 tsp cinnamon

  • 1 tsp ginger

  • ½ tsp nutmeg

  • ⅛ tsp cloves

  • 1 tsp vanilla extract

  • 1 tsp salt

  Instructions:

  • Preheat oven to 350°F / 175°C.

  • Mix all ingredients until smooth (blend if needed).

  • Pour into cooled, pre-baked crust; tap to remove bubbles.

  • Bake 50–60 min on bottom rack until center is set but slightly jiggly.

  • Cool slowly, then chill 4 hrs (or refrigerate).

  Tips:

  • Use high-quality organic pumpkin for best texture.

  • Replace spices with 1 Tbsp pumpkin spice if preferred.

  Enjoy your Tart