Walnut Pumpkin Cream Cheese Tart
Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe.
Top it, or other favorite desserts, with light and airy Vanilla Walnut Whipped Cream flavored with honey and vanilla to complement festive dishes.
Be sure to check out the rest of our recipes for fall, too!
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To discover more festive dessert ideas using walnuts, visit walnuts.org.
For another delish fall dish, try Pecan Pie Cheesecake.
Walnut Pumpkin Cream Cheese Tart
Total time: 2 hours, 30 minutes
Servings: 12
Sweet Tart Crust Ingredients:
- 1 1/4 cups flour
- 1/3 cup California walnuts, finely chopped
- 1/3 cup powdered sugar
- 1/3 cup salted butter, softened
- 1 large egg
- nonstick cooking spray
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Filling Ingredients:
- 1 can (15 ounces) pumpkin
- 4 ounces low-fat cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg, plus 1 egg yolk
- 1/2 cup California walnuts, coarsely chopped
- whipped cream, for serving (optional)
Pumpkin Cream Cheese Tart Directions
To make sweet tart crust: In medium bowl, stir flour, walnuts and powdered sugar. Stir in butter and egg. Using fork, stir well until soft dough forms. Gather into ball and wrap tightly.
Refrigerate at least 1 hour, or until dough is easy to handle.
Preheat oven to 350 F and coat 9-inch tart pan with removable bottom with nonstick cooking spray.
Lay pastry dough on lightly floured board and roll into 11-inch circle. Press dough into bottom and sides of prepared pan and poke with fork on bottom and sides. Bake 20 minutes.
To make filling: In medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
Pour into prepared crust and top with walnuts. Bake 40 minutes, or until filling is set when pan is gently tapped.
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Remove from oven and let cool. Cover and refrigerate until ready to serve.
Serve each slice with dollop of whipped cream, if desired.
For more delicious Fall Recipes:
The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and More
The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and MoreHalf Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort FoodsFix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals
Walnut Pumpkin Cream Cheese Tart
Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe.
Ingredients
Sweet Tart Crust:
- 1 1/4 cups flour
- 1/3 cup California walnuts, finely chopped
- 1/3 cup powdered sugar
- 1/3 cup salted butter, softened
- 1 large egg
- nonstick cooking spray
Filling:
- 1 can (15 ounces) pumpkin
- 4 ounces low-fat cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg, plus 1 egg yolk
- 1/2 cup California walnuts, coarsely chopped
Instructions
To make sweet tart crust:
In medium bowl, stir flour, walnuts and powdered sugar. Stir in butter and egg. Using fork, stir well until soft dough forms. Gather into ball and wrap tightly.
Refrigerate at least 1 hour, or until dough is easy to handle.
Preheat oven to 350 F and coat 9-inch tart pan with removable bottom with nonstick cooking spray.
Lay pastry dough on lightly floured board and roll into 11-inch circle. Press dough into bottom and sides of prepared pan and poke with fork on bottom and sides. Bake 20 minutes.
To make filling:
In medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
Pour into prepared crust and top with walnuts. Bake 40 minutes, or until filling is set when pan is gently tapped.
Remove from oven and let cool. Cover and refrigerate until ready to serve.
Serve each slice with dollop of whipped cream, if desired.
Notes
Whipped cream topping is optional.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 89mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 5g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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