Do you want to celebrate Halloween? And Halloween both, with a recipe of the American tradition suitably degreased, so as to give less than 200 calories per slice and very little fat compared to the traditional variant. I’m talking about the pumpkin pie , the American pumpkin tart that I had never prepared and that I’ve dreamed of making for a long time.

This version is very healthy and dietary. In the traditional recipe, cream is used in the pumpkin filling and obviously the shortcrust pastry is the classic one, with half butter. This light shortcrust pastry is semi-wholemeal, with low gluten content thanks to the presence of two gluten-free flours combined with the classic double zero.
You can follow this recipe or make a shortcrust pastry to your liking, starting from 200 grams of flour. The filling is delicious: pumpkin pulp with Greek yogurt and eggs, with no added sugar (you can sweeten it with stevia or erythritol or other light sweetener) and spices.
Here is the recipe.

AMERICAN PUMPKIN TART RECIPE IN LIGHT VERSION

• For the pastry.

  50 gr of corn flour + 50 gr of buckwheat flour
  100 gr of double zero flour
  60 gr of butter
  90 gr of fat-free Greek yogurt
  sweetener to taste for cooking (about a level teaspoon of stevia)
  grated lemon peel + cinnamon
  a pinch of salt

• For the pumpkin cream.
  

  500 gr of pumpkin weighed raw with peel
  60 gr of fat-free Greek yogurt
  sweetener to taste (stevia good)
  2 eggs + two teaspoons of agar-agar (alternatively 3 eggs)
  ginger powder + clove powder + cinnamon + cardamom powder
  (make a mix of spices at home, cinnamon essential)

  

Method.

Mix the flours, the sweetener and the pinch of salt and mix them with the cold butter into small pieces, until you obtain a coarse sablé. Add the lemon zest and yogurt and knead quickly. The serving size is for a 24-26 cm round pan. Once you have a ball, cover it with plastic wrap without putting it in the fridge.

Meanwhile, you will have boiled the pumpkin (about 50 minutes) with all the zest, and you will have made it into coarse pieces. Put it in a large mix with the spices, the sweetener (a little) and the yogurt: blend, taste and eventually adjust with another sweetener, but in general consider that the pumpkin is sweet on its own. Add the eggs and agar-agar.

Line a baking sheet with parchment paper and arrange the pastry rolled out very thinly. Prick it with a fork, pour the pumpkin cream and bake in the oven at 180 ° for about forty minutes. Let it cool for at least 4-5 hours before serving.

Nutritional values:
For an eighth of the tart.
190 calories, 7.6 grams of fat, 25 grams of carbohydrates, 6 grams of protein.