Pumpkin Tart With Pecan Crust

Recipe by Mysterygirl
READY IN: 1hr
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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