Prep 30 mins
Cook 4 hrs
A tart with the traditional pumpkin smells and tastes but with a distinctive vegan touch! This recipe was adapted from a popular weight loss tracking website's newsletter.
- 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 canola oil (save calories and fat by using applesauce instead)
- 3 tablespoons real maple syrup
- 1 cup soymilk
- 1⁄4 cup arrowroot or 1⁄4 cup cornstarch
- 1 (15 ounce) can pumpkin puree
- 1⁄2 cup real maple syrup
- 1 tablespoon ginger, grated fresh
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄8 teaspoon ground cloves
- Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
- In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
- Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
- Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.
This is a great pie! I used a 9-inch tart pan, which worked great. We loved the crust and I will be using that for other tarts also. Great flavors in the pumpkin. The maple syrup is a nice touch. Made for tag game at Kittencalskitchen.com
This is a great recipe! In this case I was making it for a Caribbean challenge and wanted to add some Curacao flair so I didn't use the maple syrup and instead used some molasses, organic sugar, orange juice and zest. I also subbed cashews for the crust instead of pecans and almond flour in places of the whole wheat, so it is gluten free. I had to replace the cornstarch with tapioca flour as I had run out, and only mention it because it still worked out fabulously. What a delicious treat! I baked for slightly longer to make sure the filling was set and as I was able to chill it for a good 4 or more hours, it cut very well. Iâ€™ve made a few vegan pies/tarts/puddings over the last year, and I think this is the best yet. The texture was perfect. Next time Iâ€™ll follow the recipe to a T. It will be the perfect addition to our holiday table and being that itâ€™s vegan, we will please all the diners at our table. Thanks Lauralie41! Made for ZWT5, Tempting Caribbean Desserts Challenge (Cooks with Dirty Faces Team).
Didn't firm up as much as I expected (and followed baking directions about outer 1" being firm so not sure what went wrong). But the flavor is very nice.