Maple Pecan Pumpkin Tart with Toasted Nut Crust

Recipe Collection: Dessert

Maple Pecan Pumpkin Tart with Toasted Nut Crust is a vegan American dessert that’s perfect for any gathering. This tart features a crunchy, nutty crust made from toasted pecans and oats, paired with a luscious pumpkin filling sweetened with real maple syrup. Ideal for those following a vegan diet, this recipe is also gluten-free, making it a fantastic option for guests with dietary restrictions.

Versatile in its use, this tart can be served as a festive centerpiece or a comforting end to any meal. Easily select this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Organize your ingredients and follow our step-by-step guide to create this delicious dessert today!

Overview

This Maple Pecan Pumpkin Tart is a delightful vegan dessert perfect for any occasion. The combination of toasted pecans and maple syrup in the crust complements the creamy pumpkin filling, making it a delicious treat for everyone, including those with dietary restrictions.

Diet Type

Vegan

Allergies

Nuts, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 0.75 Cup pecan halves, toasted
• 0.75 Cup rolled oats
• 0.75 Cup whole wheat pastry flour
• 0.5 Teaspoon (tsp) ground cinnamon
• 1 Pinch salt, to taste
• 0.25 Cup vegetable oil
• 3 Tablespoons (tbsp) real maple syrup
• 1 Cup soy milk
• 0.25 Cup arrowroot powder
• 1 15 Ounce (oz) can pumpkin puree
• 0.5 Cup real maple syrup
• 1 Tablespoon (tbsp) fresh ginger, grated
• 1.5 Teaspoons (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) nutmeg, grated
• 0.125 Teaspoon (tsp) ground cloves

Steps

1. Preheat the oven to 375°F (190°C) and lightly oil a 9-inch pie plate.
2. Spread the pecan halves on a baking pan and toast for 7 to 10 minutes until fragrant. Set aside 16 pecan halves for garnish.
3. In a food processor, combine oats, flour, remaining pecans, 0.5 tsp cinnamon, and a pinch of salt. Pulse until the mixture resembles a coarse meal.
4. In a mixing bowl, whisk together vegetable oil and 3 tbsp maple syrup. Mix into the dry ingredients to form a soft dough. Press the dough into the prepared pie plate and crimp the edges. Bake for 10 minutes, then set aside to cool.
5. Blend soy milk and arrowroot in the food processor until smooth. Add pumpkin puree, 0.5 cup maple syrup, ginger, 1.5 tsp cinnamon, 0.5 tsp salt, nutmeg, and cloves. Process until thoroughly blended.
6. Pour the filling into the baked crust and smooth the top with a spatula.
7. Bake for about 35 minutes, or until the crust is lightly browned and the outer inch of the filling is set. The center will firm up as it cools.
8. Transfer the tart to a wire rack and gently press the toasted pecan halves into the hot filling in two concentric circles.
9. Cool to room temperature, then chill until set, about 3 hours. Serve chilled or at room temperature.

Enjoy your homemade Maple Pecan Pumpkin Tart with Toasted Nut Crust!