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Pumpkin Tart With Pecan Crust

Pumpkin Tart With Pecan Crust created by Outta Here

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.

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Mysterygirl
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@Mysterygirl
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"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."
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  1. Outta Here
    Pumpkin Tart With Pecan Crust Created by Outta Here
    Reply
  2. Outta Here
    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).
    Reply
  3. Mysterygirl
    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.
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