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–+ servings
Vegan Pumpkin Tart. Recipe by Desiree Nielsen. Photo by Melissa Quantz

Spiced Pumpkin Tart with Oat Crust

Print Recipe
Super silk, rich and decadent. What more can you ask for a pumpkin dish?
Course Baked Good, Dessert
Cuisine American
Keyword Cashew, coconut butter, holidays, oat crust, pumpkin, Pumpkin Pie, thanksgiving
Dietary Preference Gluten-Free, vegan, vegetarian
Servings 10
Author Desiree Nielsen, RD

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
Imperial - Metric

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.