Ingredients Jump to Instructions ↓

  1. For Crust:

  2. 1 1/4 cups white whole-wheat flour (see Ingredient Note)

  3. 1/2 cup slivered almonds, toasted (see Tip)

  4. 1 tablespoon sugar

  5. 1/2 teaspoon salt

  6. 4 tablespoons cold unsalted butter, cut into small pieces

  7. 4 tablespoons cold reduced-fat cream cheese (Neufchâtel)

  8. For Filling:

  9. 1 1/2 cups canned unseasoned pumpkin puree

  10. 3/4 cup sugar

  11. 2 tablespoons dark rum

  12. 1 teaspoon ground cinnamon

  13. 1/4 teaspoon ground ginger

  14. 1/4 teaspoon ground cloves

  15. 3 large eggs

  16. 1 cup "lite" coconut milk

  17. For Garnish:

  18. 1/3 cup unsweetened coconut chips (see Ingredient Note) or flaked coconut , toasted

  19. INGREDIENT NOTE: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

  20. 2 to 4 minutes.

  21. INGREDIENT NOTE: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.

  2. To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

  3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

  4. To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.

  5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.


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