I love cooking with seasonal produce. Pumpkins of course come into their own around Halloween and the Autumn is a great time to make use of their sweet buttery flavour. This amazing pumpkin tart is gluten and dairy free and is a big hit with my children. Packed with vitamin A pumpkins are a wonderful immune supporting ingredient and of course fabulous for glowing skin too. For speed you can use a can of pumpkin puree but it is easy to steam pumpkin or butternut squash and puree it yourself. I have used erythritol in this recipe to keep the sugar content low. Xylitol will work equally well. You could also use coconut sugar.
Difficulty –Â Medium
Time – 20 minutes preparation time, Cooking time 1 hour
Serves –Â 8
Erythritol is a natural sweetener, a sugar polyol and does not affect blood sugar like most other sugars. It is also zero calorie. More than 90% of erythritol is absorbed in the small intestine, so minimal amounts reach the colon which means it does not cause digestive upset like some other sweeteners.
Instead of the paleo crust you could swap for a gluten free pastry but bake it blind first before filling.
Pecan nuts are a fabulous healthy nut. It contains more than 19 vitamins and minerals and are an especially good source of antioxidants; the disease fighting compounds that lower bad cholesterol. Pecans are also packed with protein. Ideal as a healthy snack.
Base
Filling
