Delicious Living
  • 2 1/4 cups whole-wheat pastry flour
  • 1/3 cup Sucanat or coconut sugar
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter
  • 1 cup pumpkin puree (about half of a 15-ounce can)
  • 1/2 cup Sucanat or coconut sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup heavy cream
  • 2 egg whites
  • Pinch of kosher salt
  • 1/4 cup pure maple syrup

Pumpkin Meringue Tarts with Whole-Grain Shortbread Crust

Baking a Moment | Delicious Living

These sweet little pumpkin tarts are nestled in a buttery, tender shortbread crust and topped with toasted maple meringue—and no refined white sugar.

  1. Preheat oven to 350˚. In a large bowl, combine flour, 1/3 cup Sucanat and ¾ teaspoon salt. Cut in the butter until the mixture resembles coarse meal. Press and knead mixture with your hands until it forms a ball. Divide dough into six equal portions and press each portion into the bottom and up the sides of 4½-inch mini tart pan. Place mini tart shells on a baking sheet.
  2. To make the filling, in a medium bowl combine pumpkin, ½ cup Sucanat, cinnamon, ginger, cloves and ¼ teaspoon salt. Add the eggs and stir until incorporated. Whisk in the cream. Divide filling among tarts, fill each tart shell to just below the rim. Bake tarts for 30 minutes, or until the edges of the tarts are golden and the filling is set. Remove tarts from oven and set on a wire rack to cool completely.
  3. In a large mixing bowl, place egg whites and pinch of salt. Whip on medium-high speed until mixture holds soft peaks. With the mixer still running, carefully pour in maple syrup in a slow, thin stream. Continue to whip until meringue holds stiff peaks. Divide meringue evenly among cooled tarts, pulling up with a spoon to create peaks. Toast meringue with a kitchen torch or in a 400˚ oven for about 8–10 minutes.

PER SERVING (1 tart): 505 cal, 32g fat (10g mono, 2g poly, 22g sat), 161mg chol, 529mg sodium, 45g carb (2g fiber, 27g sugars), 6g protein

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