Normally our Thanksgiving dinners are filled with glutinous desserts, but this year was a little different. With a few family members watching their sugar consumption our Thanksgiving menu took a change for the better! Above is a sugar-free, dairy-free, and gluten-free pecan pumpkin tart. Its filled with fiber, protein, and vitamin A - Now there's something to be thankful for!
3 cups pecans
1 cup pitted dates
2 cups pumpkin puree (not pumpkin pie filling)
1/2 cup almond milk
1 cup date butter
1 Tbsp + 1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ginger
1 tsp vanilla
1 Tbsp melted butter
*If you're not opposed to sweeteners, you can substitute the date butter for 1/2 cup maple syrup for a sweeter taste
1. Preheat oven to 400 degrees.
2. Mix 2 cups pecans and dates in a food processor until it forms a dough.
3. Spray a muffin tin or mini tart pan with cooking spray. Divide the dough between the cups and press firmly so that you leave a spot in the middle for the batter.
4. In a large bowl mix together pumpkin puree, eggs, vanilla, almond milk, date butter, 1 tsp cinnamon, nutmeg, ginger, and salt. Divide batter between the cups.
5. In a small bowl mix together 1 cup pecans, butter and 1 Tbsp cinnamon. Top each cup with a bit of the pecan mixture.
6. Bake for 25-45 minutes depending on if you are making muffin size tarts or larger tarts.
Nutrition (for 1/12 recipe)
Fat 22 g
Carbohydrate 28 g
Fiber 6 g
Sugars 20 g
Protein 5 g