With the holidays approaching, here’s another great recipe from sister group Everlife’s Sarah Ross: Gluten-free, Stress-Free Pumpkin Tart!
Sarah explains, “My family and I have a lot of random food allergies, so when we found this recipe we were really excited!! Who says you can’t eat great desserts that are actually good for you?”

Gluten-free, stress-free pumpkin tart

from Everlife’s Sarah Ross
Crust:
6-8 oz. (about 1 package) crunchy, gluten-free cookies (gingersnaps, grahams, spice cookies, etc.)
2 tbs. butter, melted
1 egg white
Filling:
1 (15 oz.) can pumpkin puree
3 oz. Neufchatel or cream cheese
1 egg
½ c. brown sugar
1 tbs. bourbon
½ tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
Pinch each nutmeg and allspice
Pinch sea salt
Directions:
Preheat oven to 350F. Prepare crust: place cookies in bowl of a food processor and process until you get fine crumbs. Pour in melted butter and egg white and process until combined. Press crust into a greased 9 or 10-inch tart pan with removable bottom. Crust will not come all the way up the sides; that’s OK. Bake the empty tart shell in the oven for 10-15 minutes. Let cool.
In large bowl, combine all filling ingredients; blend well. Pour filling onto cooled crust. Bake at 425F for 45 – 55 minutes or until knife inserted in center comes out clean. Cool; remove sides of tart pan. Enjoy 🙂
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