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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.0
  • Total Fat: 10.6 g
  • Cholesterol: 35.3 mg
  • Sodium: 145.4 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.7 g

View full nutritional breakdown of Everyday Food Chocolate-pumpkin tart (lightened) calories by ingredient
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Everyday Food Chocolate-pumpkin tart (lightened)

Submitted by: PETUNIAPIG
Everyday Food Chocolate-pumpkin tart (lightened)

Introduction

I've taken the recipe from the magazine and lightened it a bit - instead of cream I used Half & Half. I also substituted Splenda for sugar.

The wafer cookies are hard to find. I sometimes substitute five 100-calorie packs of the Oreo wafer cookies.
I've taken the recipe from the magazine and lightened it a bit - instead of cream I used Half & Half. I also substituted Splenda for sugar.

The wafer cookies are hard to find. I sometimes substitute five 100-calorie packs of the Oreo wafer cookies.

Number of Servings: 10

Ingredients

    20 Chocolate Wafer Cookies
    3 Tblsp Butter, melted
    2 Tblsp Splenda

    4 oz Semisweet chocolate pcs, melted

    1 large egg
    1.5 c. Pumpkin, canned
    1/4 c. Brown Sugar
    1/4 c. Maple Syrup
    1/2 c. Half & Half
    1/4 tsp salt
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/8 tsp ground cloves

Directions

Preheat oven to 350-deg.

Combine cookie wafers and Splenda in a food processor - pulse until finely ground. Add melted butter and pulse until crumbs are moistened.
Press crumbs into a 9-inch removable-bottom tart pan. Place the pan unto a rimmed baking sheet and bake for 12 minutes or until set.

Pour melted chocolate onto warm crust; spread with spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of pan with butter; set aside.

In a bowl, whish together pumpkin, egg, half-n-half, maple syrup, brown sugar, spices, and salt. Pour filling into prepared crust. Bake on rimmed sheet until set - about 45 to 50 minutes. Cool 1 hour at room temperature. Refrigerate 1 hour (or up to 1 day).

Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.



Number of Servings: 10

Recipe submitted by SparkPeople user PETUNIAPIG.






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