Decadent vegan Pumpkin Tart w/ silky smooth pumpkin filling and a toasted pecan oat crust
Decadent vegan Pumpkin Tart w/ silky smooth pumpkin filling and a toasted pecan oat crust
Ingredients
For the crust
- 1 cup pecans
- 1 cup oats
- 1/2 whole wheat pastry flour or AP flour
- 3–4 dates
- 1/4 coconut oil, softened
- 1/4 teaspoon salt
Pumkin Filling
- 1 cup pumpkin puree
- 3/4 coconut cream, unsweetened
- 1/2 sugar
- 1/4 real maple syrup
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon dried ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 2 tablespoons cornstarch
- 2 tablespoons nondairy milk or water
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
- 1
In food processor grind pecans until they become a coarse meal.
- 2
Add oats, flour, dates, coconut oil, and salt. Pulse until combined and beginning to adhere together.
- 3
Press crust into a well oiled 11″ tart pan with a removable bottom. Make sure you press well into the sides.
- 4
Bake crust 15-20 minutes at 350F.
15 min - 5
In a saucepan mix together pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Bring to a simmer stirring until completely blended and smooth. About 5 minutes.
5 min - 6
In a small bowl whisk together cornstarch and nondairy milk or water. Add to the simmering pumpkin mixture. Stir for 2 minutes while simmering. It will get thick and caramelly. Add the coconut oil and the vanilla, whisk until completely melted and fully incorporated.
2 min - 7
Remove from heat and pour into the cooked crust. Let set up in the fridge for at least 2 hours and up to 1 day.
- 8
Serve with your favorite whipped topping.
Make the Crust
Make the Pumpkin filling
Nutrition
Per serving
