Looking for some more pumpkin recipes? Here is a new twist on pumpkin pie. Lighten things up and add a tangy taste with by using light condensed milk, a yogurt based pastry, and some lime juice. This tart is as pretty as a picture, and provides a healthy portion of Vitamins A and C, beta-carotene, fiber and calcium. Bake this on a day when you have at least two hours to prepare it – a good Sunday dessert.
2 cups canned pumpkin puree or homemade pumpkin puree
1 can (14 ounces) of light sweetened condensed milk
1 large egg that has been gently beaten
2 egg whites, also gently beaten
2 tablespoons of freshly squeezed lime juice
1 teaspoon of organic vanilla extract
1 1/2 cup organic all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled, unsalted margarine, chopped into small pieces
1/3 cup plain low-fat yogurt
Method: Begin by making the pastry for the tart shell. Use a large bowl and mix the flour and salt together. With a pastry blender or two knives, cut in the margarine to the flour mixture and continue cutting the mixture until there are large crumbs or green-pea sized little lumps. Pour in the yogurt and use a fork to mix until you have a nice soft dough. Shape the dough into a flat disc, and wrap it up in saran wrap. It will go into the fridge to chill for about half an hour.
Set your oven at 375 degrees Fahrenheit. Roll out your chilled dough on a lightly floured counter or board, and don’t forget to flour the rolling pin too to prevent sticking. Do your best to roll out the dough into about an 11 inch circle, as it will have to fit into a 9 inch tart pan. NOTE: a nine inch tart pan with fluted sides and a removable bottom are best, though I have made this in a 9 inch spring form pan that I usually use for cheesecakes and it was okay too. You will be baking the tart shell prior to adding the pumpkin filling, so line the tart shell carefully with tin foil, and if you have pie weights to keep the foil down then place them on top. If you don’t, try using an empty round eight inch casserole. Place the whole thing in the oven and bake for ten minutes, then take it out of the oven and remove the foil and casserole or weights. Cool the pan down completely on a wire rack.
Lower the oven temperature to 325 degrees Fahrenheit and clean out your large mixing bowl. Combine pumpkin puree, milk, egg, egg whites, lime juice and vanilla, mixing well so there aren’t any lumps. Use a large spoon to carefully fill the tart shell, and use the back of the spoon to smooth the top. Bake until the filling is set in the middle, about 55 minutes to an hour. The tart will be cooked when then fillings looks just a little wobbly in the middle – it will firm up more as it cools. Cool completely in the pan on a wire rack.
This recipe makes 8 servings. It has 344 calories per slice, 9 grams of protein, 12 grams of fat, 51 grams of carbs, 44 grams of cholesterol, and 162 mgs of sodium.