Prep 25 mins
Cook 35 mins
This is a variation on a vegan pumpkin tart that I recieved in an email. I use the sugar free maple syrup because I'm diabetic but if you are able do use real maple syrup.
- 3⁄4 cup pecan halves
- 3⁄4 cup rolled oats
- 3⁄4 cup whole wheat pastry flour
- 1⁄2 teaspoon ground cinnamon
- 1 pinch salt
- 1⁄4 cup applesauce
- 3 tablespoons sugar-free maple syrup
- 1 cup skim milk
- 1⁄4 cup cornstarch
- 1 (15 ounce) can pumpkin puree
- 1⁄2 cup sugar-free maple syrup
- 1⁄2 teaspoon salt
- 1 3⁄4 teaspoons pumpkin pie spice
- Preheat oven to 375 degrees.
- Spray a 9 inch pie plate.
- Spread nuts over a baking pan.
- Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
- Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
- Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
- Mix into dry ingredients to form a soft dough.
- Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
- Using a whisk, dissolve the cornstarch in the milk.
- Add pumpkin, 1/2 cup maple syrup, salt and spices.
- Blend until smooth.
- Pour filling into crust, and smooth the top.
- Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack.
- Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
The crust was good, but the filling had that Splenda aftertaste. I think I would use real maple syrup next time, if I have been good and my blood sugar numbers have been down :) Not being a vegan, I might also just use the crust recipe with a traditional filling (with eggs).