Just Panela Ginger Almond Pumpkin Tart

Just Panela Ginger Almond Pumpkin Tart

Just Panela Ginger Almond Pumpkin Tart

Prep Time: 25 Minutes
Cooking Time: 45 Minutes



Non stick cooking spray
- 14 sheets cinnamon graham crackers
- 2 Tbsp. non-hydrated buttery spread
- 2 Tbsp. unsweetened almond milk or fat free milk
- 2 Tbsp. Just Panela


- 1 Cup Just Panela
- 1/2 Cup Part skim milk
- 1/2 Cup part skim ricotta cheese
- 1/2 Cup Unsweet almond milk
- 1/2 Tsp. Almond extract
- 1/2 Tsp. Ground cinnamon
- 1/2 Tsp. Ground nutmeg
- 1/2 Tsp. Ground ginger
- 1/2 Tsp. Ground ginger
- 1/2 Tsp. Allspice
- 1/4 Tsp. Salt
- 1 Can (15 oz.) Pumpkin
- 1 Egg beaten


- 3 Tbsp. Chopped toasted almonds
- 1 Tbsp. Very finely chopped ginger
- 2 Tbsp. Just Panela


1. Preheat oven to 375 degrees. Coat a 9-inch pie pan with cooking spray; set aside.

2. To prepare the crust, add the graham crackers to a food processor and process to crumb.

3. Add the remaining crust ingredients and process until you have a moist mixture. If necessary, add a bit more milk and process to help the crust hold together. Press the crust into the bottom and sides of prepared pan. 

4. In a blender or food processor, combine the Just Panela, ricotta cheese, almond milk, almond extract, cinnamon, nutmeg, ginger, allspice, salt, pumpkin, and egg. Process until smooth. Spoon the pumpkin mixture into the prepared crust. 

5. Combine the almonds, ginger, and Just Panela, and sprinkle over the pumpkin filling. 

6. Bake for about 45 minutes, or until the filling is set. Remove the tart from the oven and let it cool on a rack for 1 hour before serving. 


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