This Chocolate Pumpkin Tart can be enjoyed any time, not just at Halloween. Simply press in the crust, bake it, fill it, chill it and dig in. I didn’t bother decorating the top with a spider web but here’s the original recipe link complete with how-to pictures. Click here for just the tabular recipe PDF.
Almond and Coconut Flour gives this Pumpkin Crumble Cake a nice light crumb. Before I could take a picture, Hubby & I devoured half of it…ignoring the suggestions that it serves 8-10 and that we should let it cool first before slicing ! I used homemade Pumpkin Puree, Cinnamon, Ginger and fresh grated Nutmeg; reduced the Sugar by 1/4 Cup by using 1/4 Tsp Green Stevia.
I love Hemp Hearts ! They’re a great nut substitute high in protein, Omega 3s and other essential fats and vitamins.
WHERE TO BUY HEMP HEARTS
Check out Roger Snow’s Hemp Heart products on www.hemphearts.com/ and send your order to firstname.lastname@example.org.
9 one pound tubs fit in their packages. $10 each plus shipping. I’m interested in trying the new fat reduced/high protein Hemp Heart Flakes, $11 a tub.
Pumpkin is one of those comfort foods that you love to eat around Thanksgiving and Christmas. This Pumpkin Custard is good warm or cold. We prefer it cold any time of the year !
Usually Pumpkin is paired with Brown Sugar and Cinnamon. This recipe caught my eye as the main focus is Coconut Milk and Maple Syrup in addition to the usual spices. It’s a lighter custard unlike the heavier versions used for Pumpkin Pie filling.
This Pumpkin Custard recipe is easy to make too. Whisk it by hand or combine in a blender. To reduce the calories without sacrificing sweetness, you can use Green Stevia to enhance the Maple Syrup. For some reason our family doesn’t like Nutmeg, so we substitute with Allspice.
RANT: Save the Pumpkins ! Be a Pumpkin Beggar. It’s such a shame to see people pay for fresh produce, chuck it in the Bin, then pay again for a canned product. DIY ! I cut away the candle drippings, wash the rind & chop up my Halloween Pumpkin to fit into a large roasting pan. Pumpkins are 90% liquid. If you add any water, serve with a ladle! Bake at 350 for an hour, then food process in batches. I freeze 1 cup portions in zip lock bags. Usually around 10 cups. I’ve used it for pies but some experts say you should use denser, smoother canned pumpkin for that purpose. Read more…
Pies are usually time-consuming and tedious. I hate making pastry. So I found this recipe intriguing because you can run all the ingredients in the food processor for both the crust and filling. Plus it’s the only pumpkin dessert recipe that uses fresh grated Ginger. I saved more time by using Blanched Almond Flour. My hubby found it too sweet. So for the second try I added Cinnamon to the crust, then replaced the Cane Sugar with less Coconut Sugar and Green Stevia. Try the original or my version of A Humble Place’s Gluten Free Grain Free Pumpkin Pie