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Pumpkin Coconut Tart

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 15 Minutes
  10 servings
Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day. | Equipment: 11-inch round or 8-by-12-inch rectangular removable-bottom pan
For Crust:
1 1/4 cups   white whole-wheat flour (see Ingredient Note)
1/2 cup  slivered almonds, toasted (see Tip)
1 tablespoon   sugar
1/2 teaspoon   salt
4 tablespoons   cold unsalted butter, cut into small pieces
4 tablespoons  cold reduced-fat cream cheese (Neufchâtel)
For Filling:
1 1/2  cups   canned unseasoned pumpkin puree
3/4 cup  sugar
2 tablespoons   dark rum
1 teaspoon   ground cinnamon
1/4 teaspoon   ground ginger
1/4 teaspoon  ground cloves
3   large eggs
1 cup  “lite” coconut milk
For Garnish:
1/3 cup  unsweetened coconut chips (see Ingredient Note) or flaked coconut, toasted (optional)
INGREDIENT NOTE: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
TIP: To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
INGREDIENT NOTE: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at
Pumpkin Coconut Tart Recipe at
Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.

To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.

Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Desserts
Nutrition Facts per Serving
Yield:   10 servings
Calories: 260
Fat. Total: 12g
Protein: 6g
Carbohydrates, Total: 33g
Fat, Saturated: 6g
Fiber: 3g
Cholesterol: 80mg
Sodium: 168mg
% Cal. from Fat: 42%
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