Mike Mallett's Pumpkin Spice Tart
This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.
- 10" tart pan
- whipped cream dispenser (optional)
- 1 15-oz can of 100% pumpkin puree
- 8 oz softened cream cheese (1 package)
- 1/4 cup Lakanto powdered monk fruit sweetener or sweetener of your choice
- 1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
- 1/2 cup heavy whipping cream
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
- Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
- Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
- Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
- Pour the cream into the whipped cream canister and screw on the lid tightly.
- Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
- Install the right dispenser nozzle.
- Store in the fridge until the tart is finished.
- This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
- Preheat oven to 325F.
- Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
- Melt butter in the microwave.
- Add vanilla to melted butter and stir.
- Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
- Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
- Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
- Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.
- Whip cream to soft peaks, then add vanilla.
- Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
- Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.
- Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
- Using an offset spatula, spread the filling to all of the corners.
- Chill for at least 1 hour
- Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
- If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.
The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.
Mike Mallett's Pumpkin Spice Tart
Amount Per Serving (150 g)
Calories 374.21 Calories from Fat 288
% Daily Value*
Saturated Fat 18.67g117%
Trans Fat 0.99g
Polyunsaturated Fat 2.59g
Monounsaturated Fat 8.32g
Vitamin A 6601.22IU132%
Vitamin C 18.98mg23%
Sugar Alcohol 11.99g
Net Carbs 6.51g
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 150g | Calories: 374.21kcal | Carbohydrates: 27.13g | Protein: 8.51g | Fat: 31.99g | Saturated Fat: 18.67g | Polyunsaturated Fat: 2.59g | Monounsaturated Fat: 8.32g | Trans Fat: 0.99g | Cholesterol: 86.78mg | Sodium: 420.55mg | Potassium: 380.29mg | Fiber: 8.63g | Sugar: 3.9g | Vitamin A: 6601.22IU | Vitamin C: 18.98mg | Calcium: 168.24mg | Iron: 1.42mg | Sugar Alcohol: 11.99g | Net Carbs: 6.51g
Photos by Sarah DeYoung Photography