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Sweet and creamy Gluten Free Pumpkin Tart has all your favorite flavors of fall. The pumpkin cheesecake filling tastes rich but feels light because it’s made with Greek yogurt. And it is paired with a nutty maple pecan crust for even more seasonal favorites. You’ll agree this is one of the best gluten-free pumpkin recipes for Thanksgiving or anytime you want an autumn treat.
Why You’ll Love This Pumpkin Tart
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
While cheesecake is a classic, sometimes I do find it a little more dense and heavy than I want. I love the actual flavor of cheesecake though, so I’m always turning it into something lighter, whether it’s Strawberry Cheesecake Popsicles in the summer, Cherry Cheesecake Dip for parties, or this pumpkin tart in the fall.
The secret to a rich and creamy cheesecake dessert that is actually lighter – Greek yogurt! It makes it smooth, enhances that tangy flavor, and still tastes decadent. Here’s why you’ll love it…
- Perfect fall flavors. With the balance of pumpkin, pecans, maple, cinnamon, and nutmeg, none of the flavors are over the top. The nice cheesecake-y tang comes through without being overpowered by the pumpkin spice.
- Naturally gluten free. The crust is made with pecans that are ground into crumbs. Mixed with some butter and maple syrup, the nutty flavor pairs so nicely with the earthy, warm spices.
- Great change of pace. Try it in place of the usual gluten free pumpkin pie this Thanksgiving! It still has the flavor you crave for the holidays, but gives you something new to add to the menu. And it’s a great idea if you don’t want to fuss with gluten free pie crust and are bored of the usual graham cracker crust.
What You’ll Need
You’ll be amazed that this pumpkin tart is practically a gourmet dessert but is made with just a few simple ingredients. Here’s a brief overview of that list of ingredients followed by even more helpful information. But if you just want the amounts and detailed instructions, scroll down to the recipe card now.
For the maple pecan crust:
- Pecans: You can use pecan halves or chopped nuts because you’ll be pulsing them in a food processor or blender to form crumbs.
- Maple syrup: Use real maple syrup, not pancake syrup.
- Unsalted butter: This will be melted to form the crust.
- Salt: Just a bit enhances that nutty flavor.
For the pumpkin cheesecake filling:
- Vanilla Greek yogurt: This makes it creamy and the vanilla flavor goes well with the pumpkin spices and adds to the sweetness of the tart. If you use plain, it might not be sweet enough.
- Pumpkin puree: Not pumpkin pie filling.
- Eggs: A couple of large ones.
- Light brown sugar: Adds a nice, caramelized sweetness.
- Cornstarch: To help bind and thicken the filling.
- Pumpkin pie spice: You can buy a bottle or make your own pumpkin pie spice mixture.
- Salt: To make the sweet flavors pop.
Tips for Making This Pumpkin Tart
This recipe looks so elegant, but it’s really quite simple to prepare. But I’m going to share a few things to keep in mind before you get started.
- Use the right pan. For this pumpkin tart recipe, you’ll need a 10-inch springform pan. If you use a smaller pan, the tart crust and filling will be thicker, so it will take longer to bake.
- Prep the crust. All you have to do is pulse the pecans in a blender or food procesor till they form crumbs, then toss them with the other ingredients. The key is to press it firmly into the pan before baking. You have the option to fill the crust immediately or even make it a day in advance.
- Don’t overblend. The filling comes together easily in the blender, but you’ll want to blend it just into it comes together and is smooth.
- Use a water bath. A glass baking dish filled with water in the lower half of the oven will keep the cheesecake from cracking.
- Avoid cracking. You don’t want the pumpkin tart to cool too fast, as this can also cause the cheesecake filling to crack. So once the center is just set, turn off the oven and leave the tart in there for about 5-10 minutes before you take it out to cool to room temperature. Then transfer it to the refrigerator to cool completely before you open the latch on the springform pan and remove the ring.
Proper Storage
The pumpkin tart must be stored in the refrigerator until you are ready to enjoy it. Once fully chilled, it can be lightly covered with plastic wrap either before or after removing it from the pan. If kept cold, it will be good to eat for up to 3 or 4 days, which means you can make it in advance.
How to Serve Pumpkin Tart
Top your slice of tart with whipped cream, a dusting of cinnamon, or even some chocolate curls. You can even add honey glazed walnuts or spiced nuts on top. Then curl up with a mug of hot cocoa or even sparkling cider floats for something extra festive.
More Gluten Free Pumpkin Recipes
Gluten Free Pumpkin Tart
Ingredients
For the crust:
- 6 ounces pecans
- 2 Tablespoons maple syrup
- 1 Tablespoon unsalted butter, melted
- 1/8 teaspoon salt
For the cheesecake:
- 1 3/4 cups vanilla Greek yogurt
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup light brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Instructions
For the crust:
- Preheat oven to 350°F, and coat a 10-inch springform pan with cooking spray. In a food processor or blender, pulse the pecans to grind them into small crumbs.
- Combine pecan crumbs, maple syrup, melted butter, and salt in a medium bowl and toss with a fork until crumbly.
- Press into the bottom of the prepared pan and bake at 350°F for 15 minutes, or until lightly browned. Set aside until ready to fill, but there is no need to cool it before filling.
For the cheesecake:
- Preheat oven to 350°F. Place a baking dish filled with water on one of the lower racks of the oven to prevent the cheesecake from cracking.
- Combine the Greek yogurt, pumpkin puree, eggs, light brown sugar, cornstarch, pumpkin pie spice, and salt in a blender and puree until fully combined and smooth.
- Pour into the pan over the prepared crust.
- Bake for 35-45 minutes, or until the center is set, and the edges begin to brown and pull away from the sides of the pan.
- Leave the tart in the oven, turn off, and let cool for 5-10 minutes before removing from the oven.
- Allow to fully cool to room temperature before placing in the refrigerator to cool for 2-3 hours before removing from the pan and serving.
Did you make this?
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Yum, this looks delicious! I missed it during the holidays but will have to make it soon (Thanksgiving or not). Have you ever tried a variation of this with different flavors instead? I’m thinking peanut butter!
Pumpkin is always good! My recipe is based on a Peaches & Cream version, but YES, now I have to try peanut butter!!
http://www.callmepmc.com/2013/08/skinny-peaches-cream-greek-yogurt-cheesecake/
Oh my goodness that crust sounds out of this world! I shared it in my Pumpkin Round Up on my blog today! 🙂 http://shariblogs.com/35-pumpkin-dessert-recipes/
Thanks! The crust was pretty awesome!
This is making me crave pumpkin!
This is a fabulous way to satisfy the craving!!
Maple pecan crust? Just wow…
Haha, thanks! It is pretty awesome!
pumpkin and pecans – two of my very best favorite things! can’t wait to try this! visiting from the tater tots and jello link party.
Hi Brianne. I came across your blog when we were mentioned together in the same tweet by Lindsay yesterday.
1. Nice to meet you. I also gave up my Business degree to stay at home. No regrets. Now I’m a food blogger. Meant to be.
2. This pumpkin cheesecake is what I have been looking for! I pinned it and will make it!
I will keep following you.:)
Have a great weekend!
Thanks for stopping by! Yes, it is nice to follow my passion, just hope to make a wee bit more money from it someday 🙂
I truly believe it’s possible if you do the right thing.;) I’m getting more and more satisfied with where my blog is heading. Check it out, maybe you will find some useful blogging tips. Good luck.:)
I need to try this … recently became a fan of Greek yogurt. I found you thru Online BlogCon 🙂
Oh my, Brianne. This looks so amazing! I had to click over from Wake Up Wednesdays! I love that you made a crust out of pecans and maple syrup and that you used Greek yogurt as the filling with pumpkin. Such a healthier fall dessert. Love this! Pinning!
Looks amazing 🙂 Love the use of greek yoghurt!
This looks so creamy, and that crust is incredible!
Thanks! I do love the nutty crust!