Pumpkin Tart With Pecan Crust

Pumpkin Tart With Pecan Crust

27 Reviews 5 Pics
Jen
Recipe by  Jen

“My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  2. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  3. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  4. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  5. 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. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

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Reviews (27)

Rate This Recipe
wendymarie
25

wendymarie

ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated milk on hand (just about every pumpkin pie recipe calls for this). so i decided to look up a non dairy recipe and i got this pumpkin tart recipe. well i didnt really feel like making any special crust and i didnt have pecans on hand either so i just made a regular pie crust. i also did not have arrow root, which i replaced with cornstarch, and i did not have soy milk either so i used skim. this is just a basic pie for the most part, but it turned out beautiful! and smells soooo good. eventually i would like to follow the recipe exactly, though i will definetly not add so much ginger, as that is a little over board.

Stephanie S
23

Stephanie S

This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie spice plus 1/2 teaspoon cinnamon on top of that. The pie firmed up beautifully (unlike a lot of other vegan recipes I've tried) and the crust was rich and delicious. I'm not even vegan but I'll be making this pie from now on!

Miranda in MI
21

Miranda in MI

I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I usually just use ground pumpkin pie spice instead of the spice combo listed. I have found that this pie is best when the filling is blended extra long in the food processor and stored in the fridge overnight before serving. Making it the same day seems to result in a less flavorful pie with a gloppier consistancy.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Pecan Pumpkin Pie I

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Pecan Pumpkin Pie II