Vegan Pumpkin Tart with Pecan Crust
Indulge in the cozy flavors of fall with this decadently creamy Vegan Pumpkin Tart with Pecan Crust. Featuring a nutty, buttery crust made from toasted pecans, rolled oats, and a hint of coconut sugar, this tart is packed with wholesome, gluten-free goodness. The luscious pumpkin filling, sweetened naturally with maple syrup and infused with warm pumpkin pie spices, is thickened to perfection with creamy coconut and cornstarch. Each bite delivers a velvety texture and a delightful balance of sweetness and spice. With just 20 minutes of prep time, this elegant dessert is as easy to make as it is impressive to serve. Perfect for holiday gatherings or simply treating yourself, pair it with a dollop of vegan whipped cream or a sprinkle of crushed pecans for an effortlessly festive finish.
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 0.5 cups Rolled oats
- 2 tablespoons Coconut sugar
- 3 tablespoons Coconut oil (melted)
- 0.25 teaspoons Salt
- 1.5 cups Pumpkin puree
- 0.75 cups Coconut cream
- 0.5 cups Maple syrup
- 2 tablespoons Cornstarch
- 1 teaspoons Pumpkin pie spice
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and set aside.
In a food processor, add the pecans, rolled oats, coconut sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Pour in the melted coconut oil and pulse again until the mixture holds together when pressed between your fingers.
Transfer the crust mixture to the prepared tart pan. Press it evenly into the bottom and up the sides, making sure to pack it tightly.
Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
In a medium saucepan, combine the pumpkin puree, coconut cream, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens, about 5–7 minutes.
Remove the saucepan from heat and let the filling cool for 5 minutes, stirring occasionally.
Pour the pumpkin filling into the pre-baked crust and smooth the top with a spatula.
Bake the tart for 25 minutes, or until the filling is set and slightly firm to the touch.
Remove the tart from the oven and let it cool to room temperature. Then transfer it to the refrigerator to chill for at least 2 hours or until fully set.
Slice and serve chilled or at room temperature. Optionally, garnish with a dollop of vegan whipped cream or a sprinkle of crushed pecans.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 318.2 g | 116% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 241.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
