Keletso’s pampoentert with marshmallow frosting

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers healthier fats

Preheat the oven to 180°C (350°F).

Prepare a tart pan by greasing it with butter.

Mix pumpkin puree, sugar, and eggs in a large bowl until smooth.

Combine flour, baking powder, cinnamon, nutmeg, and salt in another bowl.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Pour the batter into the prepared tart pan.

Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.

While the tart cools, prepare the frosting by melting marshmallows in a saucepan over low heat.

Once melted, remove from heat and fold in heavy cream and powdered sugar until smooth.

Spread the marshmallow frosting evenly over the cooled tart.

Chill the tart in the refrigerator for at least 1 hour before serving.

Slice and serve chilled, garnished with additional marshmallows if desired.

Cooking Techniques

Spice Level:

Allergens