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Vandal Pumpkin Tart

By Bernadette Berrier, Jordan Rosales

Inspired by the University of Idaho's fall colors, which surround its beautiful campus, this “Vandal Pumpkin Tart” is perfect to celebrate the season. It is easy to make and even easier to enjoy guilt free. All of its warm and sweet flavors come from whole foods. That's right no added sugar or fat! This dessert can be served as a healthier choice for everyone at the table this Thanksgiving.

  • Oven: 350° 
  • Bake: 30 minutes
  • Yield: 8 tarts


Pumpkin Tart Crust

  • 2 cup Medjool dates, pitted
  • 1 cup pecans

Pumpkin Tart Filling

  • 2 cup pumpkin puree
  • 2 cup Medjool dates, pitted, chopped
  • ¼ cup non-fat evaporated milk
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 8 tbsp cranberries (garnish)


Blend dates and pecans for crust in food processor. Divide crust into eight small serving dishes and mold to bottom of dish. Place crusts in the freezer while you prepare the pumpkin filling. Blend the pumpkin puree, chopped dates, milk, vanilla, and spices in a blender until well blended. Remove crusts from the freezer and scoop pumpkin filling on top of each crust, dividing evenly. Place pumpkin tarts in the oven at 350°F for thirty minutes. Remove from oven. Let cool ten to fifteen minutes, garnish with cranberries and serve.

Nutrition Facts:

  • Serving Size: 1 tart
  • Calories: 217
  • Fat: 5 g
  • Saturated Fat: 0 g
  • Protein: 3 g
  • Carbohydrates: 37 g
  • Fiber: 7 g
  • Sodium: 13 mg

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