Saturday, November 13, 2010

Chocolate Chip Pumpkin Tart

Pumpkins are plentiful this time of the year, so why not make a pumpkin pie? You can bake your own pumpkin for the puree or use it from the can. The picture above is of a Chocolate Chip Pumpkin Tart  that I decorated with chocolate chips and chocolate syrup.

 I got the idea of a making a pumpkin tart from another blog  that I follow, Butter Yum. Patricia has incredible recipes. At Halloween, she had made an amazing pumpkin tart that she decorated  like a spider web.  I borrowed her very easy gingersnap pie crust suggestion for this recipe and used my own pumpkin pie filling. ( her blog is not gluten free)

If you don't like chocolate on your pumpkin tart, don't go away. I also have a ginger-pecan pumpkin tart  variation . Whether you choose to make the chocolate chip pumpkin tart  or the ginger pecan pumpkin tart variation that follows, you are sure to enjoy them and they are very easy to make as well.

Small sugar pumpkins; good for baking
Pumpkin is a versatile, healthy vegetable that provides immune boosting nutrition. The best variety for cooking or baking is the small round sugar pumpkin variety not the variety used for jack o lanterns. It can be cut up and steamed and added to muffins, soups, stews, or served as a side dish. It tends to be bland and needs lots of good spices to bring out its flavor. If you have a larger variety pumpkin, at least use the seeds and make roasted pumpkin seeds. ( scroll down for recipe)

Fresh pumpkin can be cooked the same as any winter squash. For best results it should be baked or steamed.

To Steam: Cut pumpkin in half then remove seeds and pulp. Cut into quarters and peel. Place in steamer over boiling water, cover and steam for about 45 minutes until soft. Mash or puree in a food processor.

To Bake: Cut pumpkin in half. Remove seeds and pulp. Place halves face down on baking sheet for about an hour. Scrape from shell and mash.

Pumpkin's health benefits
Pumpkin is rich in beta-carotene, Vitamin C, and Vitamin A and even contains some iron.
In addition, pumpkin contains a significant amount of fiber, which is essential for a healthy diet.
1/2 cup mashed pumpkin has 5 grams of fiber. A slice of whole wheat bread may only provide 2 grams of fiber.
Just like carrots, pumpkin is good for the eyes and provides the health protecting antioxidants, lutein and beta crptoxanthin known to be helpful for age related cataracts and macular degeneration.
Pumpkin is also a good source of potassium which is essential for healthy nerves and muscles and helps keep blood pressure stable.
So, with all the nutritional benefits, its worth giving pumpkin a try. Use small variety types of pumpkin for a sweetest flavor.

 Make this tart in a 10 inch spring form pan
Choose from Chocolate Chip Pumpkin Tart or Ginger Pecan Pumpkin Tart

Chocolate Chip Pumpkin Tart

Ingredients for tart crust
2 cups of gluten free ginger snaps made into cookie crumbs in food processor ( Midel brand at health food store and many supermarkets in the gluten free section)
1/2-3/4 cup melted butter ( or use coconut oil )
Directions for tart crust
Mix melted butter and cookie crumbs together until all crumbs are wet.
Pat into a pie pan and bake for 8-10 minutes remove and allow to cool on wire rack for at least 1/2 hr.
Pour pumpkin mixture into pie crust and bake at 350 for for 45 minutes
Cool on a rack .

Ingredients for pie filling
2 eggs, beaten
2 cups steamed mashed pumpkin, pureed in blender ( or 2 cups canned no sugar added pumpkin puree)
1/4 cup maple syrup ( Grade B is richest in vitamins and minerals)
1/2 cup vanilla coconut milk ( or vanilla rice milk or any milk)
1/3 cup organic low fat half and half
1/4 cup of mini chocolate chips
1 tsp ground cinnamon
2 tsp corn starch
1/2 teaspoon ground ginger
1/4 tsp  allspice
(Or just use 2 tsp of pumpkin pie spice instead of cinnamon, ginger, allspice)

First make the very simple gluten free gingersnap tart crust recipe, Bake for 8-10 minutes and set aside to cool.
Mix together dry ingredients and in a separate bowl mix together wet ingredients. Slowly beat wet ingredients into dry until well blended. Pour into cooled pie crust.
Bake for 45 minutes at 350 degrees. Allow to cool on rack.
Mix 1/4  cup chopped crystallized ginger and 1/4  cup chopped pecans. Sprinkle over top of pie and add a dollop of whipped cream when serving.

Step by Step Picture Directions

Assemble ingredients and make cookie crumbs in the food processor


Put Ginger Snaps In Processor and Pulsate Until It turn to crumbs and stop

Cookie Crumbs- Mix cookie crumbs with melted butter it will look wetter than this

Pat Cookie Crumb and Butter Mixture Into A 10 inch Spring Form Pan  and Bake for 8- 10 minutes and set aside
Mix Ingredients for Pie Filling

Variation:  Ginger Pecan Pumpkin Tart
You can make two very slight changes and create an entirely different pumpkin tart.
Follow exactly the same directions as for the chocolate chip pumpkin tart except; take out the chocolate chips and
Make make a mixture of 1/2 cup chopped pecans and 1/4 cup candied ginger
After tart is cooled Sprinkle with ginger and pecan mixture
The ginger and pecan give this pumpkin tart an interesting taste


  1. Oh wow, this looks fantastic! I have been on a vegan-type of diet for several weeks now and sites like this are great resources!

    I am a new follower from the blog hop and was hoping that you would come follow my review and giveaway blog? Here is the link:

    I do have several blogs, but this is the one I am looking for followers on. Thanks soo much and I look forward to your posts!!

  2. Hi Judee - what a treat! Thank you so much for the mention. Your tart looks wonderful! I'm off to cruise around your blog some more. Have a great weekend.


  3. What a wonderful way to make a gluten free crust - or any kind of ginger snap crust for that matter. I have some pumpkin in my fridge calling my name. Thanks for sharing over at Vegetarian Foodie Fridays!

  4. Another great pumpkin recipe! I've been seeing a lot of them lately.

    My kids would be all about the chocolate chips and syrup you decorated your tart with. I think it makes it look extra special too.

    Thanks for linking to Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac

  5. This looks wonderful! I love the idea of using ginger snaps for the crust... and what a great use for pumpkins! I'm definitely craving something sweet right now!

    I'd love it if you stopped by my CSN Giveaway this week and entered!

  6. The gingersnap crust is a great idea. I love the chocolate chips in it too.

  7. Pumpkin, chocolate and gingersnaps - what could be better? I have been eating the same combo with pumpkin ice cream lately. yum-o!

    Nice to meet you, another gf veg blogger - I stumbled over from a Gluten Free Wednesday post.

  8. So glad that you posted this recipe on my blog party so I could find it! It sounds insanely delicious.

  9. Wow! That looks good. It would be wonderful to have you be a part of Seasonal Sundays.

    - The Tablescaper

  10. This looks delicious! Thanks for linking up with me for Friday Favorites. Please come back and link up again this week!

  11. this sounds so yummy love pumpkin and all the great recipes i have been finding this one is new to me and oh sounds delicious

  12. Yummy recipes! So glad you linked up to the Tuesday To Do Party!

  13. Your tarts looks gorgeous and delicious. Thank you for sharing it with the Hearth and Soul Hop.

  14. Hi there, I love chocolate and ginger together. Thanks for sharing this recipe. It looks delicious. Will have to try it real soon. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  15. How can i obtain just the recipe without all the photos? Help!

  16. Stopping by from Teach Me Tuesday. This looks so incredible! I love the idea of using ginger snaps as a crust.

  17. Love the combo of ginger snaps and pumpkins.

    Thanks so much for linking up to Teach Me Tuesday last week. We hope to see you again there this week. Our party would not be such a growing success without you :)

    Have a great week!

  18. Stopped by to let you know I'll be including your recipe in a round up :)

    Thanks so much for sharing them!


Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.