Savory Pumpkin Tart

Savory Pumpkin Tart
Vicky Cohen and Ruth Fox


For the walnut topping

  • 1 Cup  chopped walnuts
  • 1/2 Teaspoon  chili powder
  • 1/2 Teaspoon  smoked paprika
  • 1/2 Teaspoon  sumac or lemon pepper
  • 1/8 Teaspoon  salt
  • 1 Tablespoon  brown sugar

For the tart

  •   All-purpose flour, for rolling the dough
  • store-bought or homemade pie crust
  • medium-sized onions, sliced thinly
  • 1 Tablespoon  olive oil
  • 2 Tablespoons  balsamic vinegar
  • 1 Tablespoon  agave nectar
  • 1 Tablespoon  water
  • 1/8 Teaspoon  salt
  • whole eggs
  • egg whites
  • 1/4 Teaspoon  salt
  •   One 15-ounce can pumpkin purée
  • 1/2 Teaspoon  pumpkin pie spice
  • 1/2 Teaspoon  black pepper
  • 1/2 Teaspoon  smoked paprika
  • 1/8 Teaspoon  cayenne (optional)
  • 1 Cup  plain 2-percent Greek yogurt

What your eyes see definitely doesn't match what your mouth tastes… It looks like pumpkin pie, it smells like pumpkin pie, but it's not pumpkin pie. Confused? Go ahead, give it a try. You'll be surprised how good contradiction tastes.

See all pumpkin recipes.

Click here to see A Vegetarian Thanksgiving.


For the walnut topping

Combine all of the ingredients in a medium-sized bowl and mix well so the walnuts are well coated with the spices.

For the tart

Preheat the oven to 350 degrees.

Lightly flour a work surface and roll out the dough into a round disk large enough to fit a nonstick 11-by-1 ½-inch tart pan with removable bottom (about 13 inches).

Roll the dough over rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan. Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool.

Meanwhile, sauté the onions in olive oil in a large skillet over medium-high heat for about 5 minutes. Add the balsamic vinegar, agave nectar, and water. Reduce the heat to low and continue cooking for 5-7 more minutes. Set aside.

Beat the eggs and egg whites in a large bowl. Season with the salt, add the pumpkin purée and all of the spices and mix well. Whisk in the Greek yogurt until well incorporated. Add the onions and mix well. Pour the pumpkin filling into the pie crust, top with the walnuts, and bake for 45-50 minutes.


Calories per serving:

263 calories

Dietary restrictions:

Kidney Friendly, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 115g 176%
  • Carbs 228g 76%
  • Saturated 29g 144%
  • Fiber 25g 101%
  • Trans 0g
  • Sugars 69g
  • Monounsaturated 39g
  • Polyunsaturated 24g
  • Protein 54g 107%
  • Cholesterol 321mg 107%
  • Sodium 2,482mg 103%
  • Calcium 498mg 50%
  • Magnesium 214mg 53%
  • Potassium 1,853mg 53%
  • Iron 12mg 69%
  • Zinc 4mg 25%
  • Phosphorus 599mg 86%
  • Vitamin A 3,891µg 432%
  • Vitamin C 37mg 62%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 222µg 56%
  • Vitamin B12 1µg 12%
  • Vitamin D 2µg 0%
  • Vitamin E 9mg 44%
  • Vitamin K 84µg 104%
See detailed nutritional info Have a question about nutritional data? Let us know.
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