Walnut Pumpkin Cream Cheese Tart

(Family Features) One of the best parts of the holidays is the aromas and flavors of the season, from walnuts and cinnamon to peppermint and nutmeg. Sweet treats and mouthwatering desserts can bring family and friends around the table to celebrate the season together, one bite at a time.

During your festive gatherings this year, choose walnuts as the star baking ingredient. As many home cooks turn to wholesome ingredients that offer health benefits this holiday baking season, California walnuts make for a perfect addition to almost any dish and are an excellent source of omega-3 ALA (2.5g/oz). With a buttery flavor that elevates traditional and modern recipes, home bakers can do more with walnuts in the kitchen.

Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe.

This holiday season, pick up a bag of walnuts for all your baking needs. To discover more festive dessert ideas, visit walnuts.org.

Walnut Pumpkin Cream Cheese Tart

Total time: 2 hours, 30 minutes
Servings: 12

Sweet Tart Crust:
1 1/4 cups flour
1/3 cup California walnuts, finely chopped
1/3 cup powdered sugar
1/3 cup salted butter, softened
1 large egg
nonstick cooking spray

1 can (15 ounces) pumpkin
4 ounces low-fat cream cheese, softened
1/2 cup brown sugar, packed
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 egg, plus 1 egg yolk
1/2 cup California walnuts, coarsely chopped

whipped cream, for serving (optional)

To make the sweet-tart crust: In a medium bowl, stir flour, walnuts, and powdered sugar. Stir in butter and egg. Using a fork, stir well until soft dough forms. Gather into a ball and wrap tightly.

Refrigerate for at least 1 hour, or until dough is easy to handle.

Preheat oven to 350 F and coat 9-inch tart pan with removable bottom with nonstick cooking spray.

Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press dough into bottom and sides of prepared pan and poke with a fork on bottom and sides. Bake 20 minutes.

To make the filling: In a medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg, and egg yolk, beating until incorporated.

Pour into prepared crust and top with walnuts. Bake 40 minutes, or until filling is set when the pan is gently tapped.

Remove from oven and let cool. Cover and refrigerate until ready to serve.

Serve each slice with a dollop of whipped cream, if desired.


Source: California Walnuts