Spiced Pumpkin Tart with Oat Crust
A love of pumpkin does not come naturally to me.
I did not taste pumpkin pie until I was 18 years old and at the home of a family friend for Thanksgiving dinner.
You see, my Portuguese grandmother never adopted the pumpkin pie tradition the way she did Shake ‘n Bake and Jello (I wasn’t a big fan of the Jello molds either). We had fruit pies galore but no pumpkin. So I still find the texture and the heaviness of the flavour a bit odd. However, I really love pumpkin in other forms. For example, my pumpkin oats and pumpkin chia pudding are pretty to die for, IMO.
With the Thanksgiving holiday this weekend (we don’t celebrate in November like our American neighbours), I wanted to try and reimagine the pumpkin pie as a healthy, luscious, totally plant-based dessert.
Oh boy, did I enjoy making – and eating – this one. The filling is silky, rich and decadent. As long as you have the cashews soaked, it doesn’t take a long time to make and you can easily make it the day before so it’s one less thing to stress about on feast day.
Have a happy thanksgiving, my friends!
Spiced Pumpkin Tart with Oat Crust
Ingredients
Crust
- 3/4 cup oats, (learn about the benefits of oats!)
- 1/4 cup sprouted whole wheat flour , (you can sub for GF, no problem!)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
Tart Filling
- 1 cup soaked (4 hours) and rinsed cashews
- 1 can unsweetened pumpkin puree
- 1/3 cup coconut manna, (coconut butter … not coconut oil)
- 1/3 cup maple syrup
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Instructions
- Preheat oven to 375 degrees. Lightly grease the bottom of a 9-inch springform pan with oil, top with a circle of parchment paper.
- Pulse crust ingredients in the food processor until about 50% of oats are chopped and mixture is uniform. Press crust into bottom of pan and bake for 20 minutes. Let cool.
- Clean out food processor and then add all tart ingredients, processing until very smooth and silky, about five minutes. Pour over cooled crust and smooth top. Refrigerate for at least four hours.
Photo Credit: Melissa Quantz
8 Comments on “Spiced Pumpkin Tart with Oat Crust”
Hi, what is the quantity of pumpkin (size of can) pls?
Also a few months ago you posted another recipe with pumpkin in it. Can’t seem to find it. Could you tell me what it is. Thank you.
Hi Jo,
It’s 14oz / 398ml! Which pumpkin recipe was it? The energy balls?
Can you give me the nutritional information on your Spiced pumpkin tart with oat crust. I am diabetic so wondering if I can have.
Hi Jayne, I don’t provide nutritional information (and therefore, don’t have it available!). All of the recipes are MUCH lower in sugar than standard recipes so are suitable for most, including many folks with type two diabetes. However, if you need specific carb counts for medications or meal planning, I highly recommend plotting the recipe into an app like chronometer to give you exact amounts.
This was easy to make and delicious! The crust was just the right amount of crunch, and the filling was creamy with the right amount of sweetness and pumpkin. I’ll definitely make this again!
I am SO glad you enjoyed it! Thank you for taking the time to leave a rating 🙂
Hi, I’m trying to reduce saturated fats in my diet. Can almond butter be used instead of coconut manna? Thanks.
Hi Sylvia,
I haven’t tested it…but I suspect that it should work out just fine. Please let me know how it goes for you!