This recipe and its nutritional information are based on using 1 cup of unsweetened canned pumpkin. As you follow the main recipe, you will find suggestions on how to bake your own butternut squash or pumpkin if you prefer.

Please note that some brands of canned pumpkin already include sugar and salt. The below recipe is based on 100% pure pumpkin, which is unsweetened, so we offer suggestions on how much sugar and spices to add. You are also free to add a few tablespoons of additional sweetener of your choice. It is up to you to choose whether to add a bit of Stevia, honey, agave nectar, or maple syrup. However, please be careful not to use liquid like sweeteners such as agave nectar as the sole sweetener as the filling may become too soft. When adding spices in addition to the below recipe, go slowly adding at most 1/8 of a tablespoon at the time.

Marion loves using freshly baked butternut squash when she has the time to do so. Following the main recipe, you will find suggestions on how you can bake your fresh pumpkin and freeze what is not needed for fast and easy future use.

What You Need:

Crust

• 1 box Marion's GF Cookie & Muffin Mix
• 1 large egg
• 7 tablespoons olive oil (alternatively: 7 tablespoons room temperature margarine or unsalted butter)
• 1 teaspoon low sodium baking powder (Optional: Can use regular baking powder)
• 9-12 inch pie pan or round Springform pan for easy tart removal

Filling

• 8 oz 0 fat Greek Yogurt (alternatively: 8 oz Tofutti)
• 1 cup of unsweetened canned pumpkin (optionally fresh cooked pumpkin)
• 4 tablespoons brown sugar (packed)
• 2 tablesppons honey (alternatively maple syrup or agave nectar depending on what flavor you like best)
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 pinch salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• Optional: gingerbread spices such as ginger, cardamom as per your preference (when adding such spices start with a maximum of 1/8 tablespoon and taste test)
• ¼ cup chocolate chips (optional: increase the chocolate chips to ½ cup)

Directions:

Crust

• Spray or grease baking pan with GF spray, butter or oil.
• Place Marion's Smart Delights mix in a bowl; add baking powder and mix with whisk.
• Add butter, egg, and mix until evenly blended.
• Spread dough in the baking pan. Push dough up very slightly at the edge creating a slight lip to help hold the filling ingredients.

Filling and Baking

• Preheat oven to 350.
• Place Greek yogurt, pumpkin, egg, sugar, and spices in bowl. Mix at low speed for 1 minute until well blended.
• Taste and adjust spices and sweetener as per your preference.
• Spread pumpkin cream on top of the tart.
• Place chocolate chips on top of the pumpkin cream.
• Bake for about 35-45 minutes; tart is ready when golden brown on edges and tart seems to loosen from edges. The filling inside has become firm.
• Take tart from oven. Let cool for 5 minutes before removing from baking pan and place on cooling rack.

Yield: 12 large tart slices

Nutritional Information (1 of 12 slices using unsweetened canned pumpkin): Calories 217, Calories from Fat 89, Total Fat 10g, Saturated Fat 2g, Trans Fats 0g, Cholesterol 35mg, Sodium 71mg, Carbohydrate 30g, Dietary Fiber 2g, Sugars 14g, Protein 4g, Vitamin A 65%, Vitamin C 2%, Calcium 6%, Iron 6%.
Diabetes Exchanges: 2 Carbohydrates 2 Fats.

If you make 24 bite sized tart slices, there are only 109 calories per treat! How delicious!

How to bake your own fresh butternut squash or pumpkin

When using fresh pumpkin or butternut squash: Preheat the oven to 400 degrees F. Cut washed squash in half, place cut side down on a cookie sheet (seeds intact) and bake for 40-50 minutes, or until the flesh is soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard, and scoop the pulp out of the skins. Mix pulp in a food processor or mixer. Measure 1 cup for adding with cream cheese pumpkin cake and measure and freeze the remainder for futures use in baked goods, soups or other healthy entrees or desserts.

Dairy Free Version
Crust: use 7 tablespoons extra light olive oil (Optional: 7 tablespoons of margarine). If you have a large baking pan, use 1 stick margarine or ½ cup of olive oil.

For Filling: Replace Greek Yogurt with 8 oz Tofutti Cream Cheese; use dairy-free chocolate chips.

Nutritional Information (1 of 12 slices using 7 tablespoons olive oil and Tofutti and dairy-free chocolate chips): Calories 276, Calories from Fat 128, Total Fat 14g, Saturated Fat 4g, Trans Fats 0g, Cholesterol 35mg, Sodium 181mg, Carbohydrate 36g, Dietary Fiber 2g, Sugars 15g, Protein 3g, Vitamin A 65%, Vitamin C 2%, Calcium 4%, Iron 4%.
Diabetes Exchanges: 2 1/2 Carbohydrates, 2 ½ Fats.

Vegan Version Coming Soon
We are still working in our test kitchen exploring the best egg replacer to use with the "cream cheese" pumpkin filling.