Pumpkin Tart
Ingredients
The crust
-
1
cup
pecans
-
1
cup
oats
-
½
cup
whole wheat pastry flour or all-purpose flour
-
3–4
pieces
dates
-
¼
cup
coconut oil
-
¼
teaspoon
salt
The filling
-
1
cup
pumpkin puree
-
¾
cup
coconut cream
-
½
cup
sugar
-
¼
cup
maple syrup
-
½
teaspoon
salt
-
1
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
¼
teaspoon
ginger
-
¼
teaspoon
allspice
-
⅛
teaspoon
cloves
-
2
tablespoons
cornstarch
-
2
tablespoons
nondairy milk or water
-
2
tablespoons
coconut oil
-
1
teaspoon
vanilla extract
Instructions
- Grind pecans in a food processor until coarse, then add oats, flour, dates, coconut oil, and salt, pulsing until combined.
- Press the mixture into a well-oiled 11-inch tart pan and bake at 350°F for 15-20 minutes.
- In a saucepan, combine pumpkin puree, coconut cream, sugar, maple syrup, salt, and spices, simmering for about 5 minutes.
- Whisk cornstarch with nondairy milk in a small bowl, then add to the pumpkin mixture and stir for 2 minutes until thick.
- Add coconut oil and vanilla, whisking until melted and incorporated.
- Pour the filling into the cooled crust and refrigerate for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
338
Total fat
16.2g
Total carbohydrates
36.2g
Total protein
3.6g
Sodium
134.4mg
Cholesterol
0mg
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