Pumpkin “Cheesecake” Tart

by Sheri on July 25, 2012

I know that it is summer and you are thinking PUMPKIN now??  But I LOVE pumpkin and could not wait until fall to use the can that was sitting in my pantry.  I  also love pumpkin cheesecake and could eat it all the time….but that would not be good for my hips!  Nope!  But I wanted to create something a little healthier and could taste just as good and be supportive as well.

So I put my thinking cap on and dug around in my cookbooks for a little inspiration!  I developed something even the hubby deemed delicious!  Hooray!

I started with the crust first and came up with these ingredients.

Crust Ingridents

Combined it in the food processor.


Then pressed it into a greased tart pan. So far so good!


Ready for the oven. Baked at 350 degrees for 15 minutes until lightly browned.


Up next was the filing.  I wanted to keep it simple.

Filling Ingredients

I think I managed to do this with only 6 ingredients.

I blended everything up in the food processor until it was well combined.


I put the filing into the prepared cooled crust.


Then back into the oven for about 45 minutes.  Until the middle no longer giggled and was firm to the touch.

I was anxious to try the finished result but I still had to let it cool and then put it in the fridge for about 2 hours!  Plus it smelled amazing!

Then I finally did get to try a taste and I have to say I was impressed by my efforts!  It was so yummy and good for you too! It was dense and creamy just like I wanted with a crispy cookie like crust of almonds and oats.


Pumpkin “Cheesecake” Tart

serves 8 portions


1 cup of  natural almonds

1 cup of rolled oats

1/2 cup of oat bran

Pinch of sea salt

3 tablespoons of pure maple syrup

3 tablespoons of canola oil

1 teaspoon of almond extract (optional)


Preheat oven to 350 degrees

Place nuts in food processor and pulse to chop them coarsely.  Add rolled oats, oat bran and salt and process until mixture resembles coarse meal.  In a bowl whisk together maple syrup, oil and almond extract.  Add to almond-oat mixture and process to combine.  Transfer to a 9 – 11 inch greased tart pan or deep dish pie plate if you like and press down to form a crust.  Pierce several times with a fork and bake for 15 minutes or until lightly browned.  Let cool on a wire rack while you prepare the filling.


1 1/2 cups of 1% cottage cheese

1 14oz can of pumpkin puree

1/2 cup of pure maple syrup

1/2 cup of egg whites

1 teaspoon of vanilla

1 generous tablespoon of pumpkin pie spice


Puree in a food processor the cottage cheese, pumpkin puree, maple syrup, egg whites, vanilla and pumpkin pie spice until fully combined and smooth.  Pour the filling into the prepared cooled crust.

Bake in the oven at 400 degrees for about 40 – 45 minutes or until the centre no longer giggles and is firm to the touch.  Remove from oven and let cool then place in the fridge to chill for 2 hours or overnight.

Slice and serve with vanilla ice cream or real whipped topping!



If you love pumpkin as much as I do I am sure you will love this!

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