Nov 14, 20181 min
Updated: Aug 24, 2021
Another take on a holiday classic!
1 ½ cups Almond meal or flour
¼ tsp fine sea salt
¼ tsp pumpkin pie spice
¼ tsp cinnamon
¼ tsp baking soda
¼ cup coconut oil
1 Tbsp water
½ cup unsweetened pumpkin puree
½ cup Ricotta cheese
1 tsp pure vanilla extract
¼ tsp fine sea salt
¼ tsp pumpkin pie spice
¼ tsp cinnamon
1 dropper full vanilla stevia drops, adjust to taste
Preheat oven to 350 degrees with the rack in the middle. In a bowl whisk together the flour, baking soda, salt, pumpkin pie spice and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and allow to cool.
Mix pumpkin puree with ricotta cheese, sweetener, vanilla, salt, pumpkin pie spice and cinnamon. Evenly distribute it over the partially baked tart dough. Smooth with the back of a spoon or spatula.
Bake with tart on the baking sheet for 10 minutes. Finish by broiling on low for 2-4 minutes until the edges of the crust are slightly browned and the top of the pumpkin filling crackles a bit. Watch carefully so it does not burn!