Linking up to Simply Sugar and Gluten Free!
Pumpkin Tart with Greek yogurt topping
So for those that enjoy playing around with flavors and really love creating healthier, yummy sugar free desserts – THIS IS FOR YOU!
After you make your crust (Gluten Free or Regular) below is the filling. I also would play around with putting this in a 8x8 square pan and cutting it into bars.
For the topping I used stevia sweetened (honey and vanilla would also be great!) Greek Yogurt. It just went so well with the tart flavor the pie had. I had the opportunity to sample Olympus Greek Yogurt (imported from Greece!) and it was soooo creamy and delicious.
1 c. thawed frozen apple juice concentrate (sugarless)
1 c. (16 oz.) pumpkin (not pumpkin pie filling)
3 tbsp. butter, melted and cooled slightly
3 eggs, lightly beaten
1/2 c. half and half
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
Pour apple juice concentrate into a medium-size saucepan.
Bring to a boil, reduce the heat and simmer for 7 minutes.
Measure a cup of the concentrate; cool.
Combine the pumpkin, concentrate, butter, eggs, half and half, cinnamon, nutmeg, cloves; whisk the mixture until completely smooth.
Pour into crust.
Place pie in preheated 350 degree oven and bake 50 minutes or until pie is set in the center.
Once cooled, decorate with your Greek Yogurt :-)
The pie was delicious! I actually didn’t have the apple concentrate on hand so I used Old Orchard’s 100% Blueberry Pomegranate Juice. The first ingredient on that WAS apple juice so I thought it would work well. Like I mentioned before it gives the pie a fun tartness.
Have fun and I hope your Creative cooking Juices have been stirred!