Easy Vegan Pumpkin Pie Tart
Servings :8
EQUIPMENT
- tart pan
- food processor (affiliate link)
INGREDIENTS
Crust:
- ½ cup steel cut oats ground fine
- ½ cup dates chopped fine
- 1 cup almonds ground fine (you can also use pecans here, or a mixture of both)
- 2 tbsp vegan butter or coconut oil
- 2 tbsp honey or maple syrup
Filling:
- 1 ½ cup pumpkin puree (affiliate link)
- ½ cup coconut cream
- ½ cup almond milk
- ¼ cup honey or maple syrup
- ¼ cup sugar (affiliate link)
- 2 to 3 teaspoons pumpkin pie spice
- 2 teaspoons corn starch
INSTRUCTIONS
How to Make Gluten-Free Pie Crust
- Grind the oats in a food processor until they resemble oat flour. Add to a medium bowl.
- Chop the dates in the food processor until they form a paste.
- Add the almonds to the food processor and pulse until they are chopped fine and mixed well with the date paste. Add the oat flour and pulse until the crust comes together.
- Melt the butter and add it to the food processor bowl. Add in the honey or maple syrup. Pulse again until the mixture is well mixed.
- Prebake the tart crusts at 375℉ for about 15 minutes. Make sure to watch them carefully so that they don't burn.
How to Make Vegan Pumpkin Pie Filling
- Add all of the ingredients to a saucepan and whisk them together. Bring the mixture to a simmer and simmer for 5 minutes.
- Reduce the heat, and cool for a few minutes. Pour the filling into the prebaked crust.
- Bake at 375℉ for about 20 minutes.
Coconut Whipped Cream
- Refrigerate one can of coconut milk overnight.
- Open the can and scrape the coconut milk into a bowl, add 1 teaspoon of vanilla and a few teaspoons of sugar, to taste.
- Whip with a stick blender or hand blender until the coconut milk is fluffy.
RECIPE TIPS
Serving Suggestion
Refrigerate for a few hours before serving. Serve with coconut cream sweetened with vanilla and powdered sugar.
These pumpkin pie tarts technically do not have to be baked at all. Baking toasts the nuts a bit more. The crust is a little bit delicate, but more sturdy when refrigerated.
To make a gluten-free, nut-free crust
- Grind the oats in a food processor until they resemble oat flour. Add to a medium bowl
- Chop the dates in the food processor until they form a paste
- Add the almonds to the food processor and pulse until they are chopped fine and mixed well with the date paste. Add back in the oat flour and pulse until the crust comes together.
- Melt the butter and add it to the food processor bowl. Add in the honey or maple syrup. Pulse again until the mixture is well mixed.
- Prebake the tart crusts at 375℉ for about 15 minutes. Make sure to watch them carefully so that they don't burn.
- ¼ cup of pumpkin puree
- 1 scoop of vanilla protein powder.
- ½ teaspoon pumpkin pie spice
- 1 to 2 cups of hemp milk
- A few ice cubes.
NUTRITION
Calories: 331kcal | Carbohydrates: 42g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Sodium: 47mg | Fiber: 6g | Sugar: 27g | Calcium: 92mg | Iron: 2mg