Ingredients for Crust:

1 C. Flour or Almond Flour
½ C. Dark Cocoa Powder
¾ C. Swerve Granular
1 t. Salt
1 Stick Butter, Melted
Ingredients for Filling:
1 Can Pumpkin Puree
1 1/2 Cs. Heavy Whipping Cream
1 Egg
1 T. Pumpkin Pie Spice
1 t. Salt

Easy Directions:

Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside. In a mixing bowl, whisk together the flour, cocoa powder, Swerve and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough. Press dough into the bottom and up the sides of the tart pan. Bake the crust at 425 for 10 minutes. Remove and let cool for while you make the filling. In a mixing bowl, whisk together the pumpkin, heavy cream, egg, pumpkin pie spice and salt. Pour onto crust. Bake at 425 for 10 minutes, then reduce the temperature to 350 and bake for additional 25-30 minutes. Let cool and set in refrigerator for a few hours. You can top your tart with No Sugar Baker’s whipping cream! YUM!

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