Another take on a holiday classic!
Ingredients for the Crust
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
Ingredients for Filling
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
Prepare the Crust:
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.
Prepare the Filling:
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!
