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Vegan Pumpkin Tart With Pecan Crust Recipe

Indulge in the warm, comforting flavors of fall with this exquisite Vegan Pumpkin Tart featuring a crunchy pecan crust! This recipe, adapted from a popular weight loss tracking website, offers a guilt-free, plant-based twist on a classic dessert. Enjoy the traditional pumpkin spice aroma and taste, perfectly balanced with a delightful vegan twist. Prepare for a delicious and satisfying treat that's both healthy and heavenly!

Prep Time 45 mins
Cook Time 270 mins
Calories 311 kcal
Protein 9g
Rating 4.0 (5 Reviews)
Vegan Pumpkin Tart With Pecan Crust 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Pumpkin Tart With Pecan Crust

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How to Make Vegan Pumpkin Tart With Pecan Crust

  1. Preheat oven to 375°F (190°C).
  2. Spray a 9-inch pie plate with cooking spray and set aside.
  3. Spread 1 cup pecan halves on a baking sheet and toast on the middle rack of the oven for 7-10 minutes, or until fragrant.
  4. Reserve 16 pecan halves for garnish.
  5. In a food processor, combine 1 ½ cups rolled oats, ½ cup all-purpose flour, remaining toasted pecans, ½ teaspoon ground cinnamon, and a pinch of salt.
  6. Pulse until the mixture resembles coarse crumbs.
  7. In a medium bowl, whisk together ½ cup vegetable oil and 3 tablespoons maple syrup.
  8. Add the dry oat mixture to the wet ingredients and mix until a soft dough forms.
  9. Press the dough into the prepared pie plate, crimp the edges, and bake for 10 minutes.
  10. Remove from oven and let cool completely.
  11. Rinse and dry the food processor bowl.
  12. Add 1 cup soymilk and 2 tablespoons arrowroot powder to the food processor and blend until smooth (about 15 seconds).
  13. Add 1 (15-ounce) can pumpkin puree, ½ cup maple syrup, 1 teaspoon grated ginger, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
  14. Blend until completely smooth.
  15. Pour the pumpkin filling into the cooled pie crust and spread evenly.
  16. Bake for 35-40 minutes, or until the crust is lightly browned and the filling is set around the edges (the center may still be slightly soft).
  17. Let cool completely on a wire rack.
  18. Gently press the reserved pecan halves into the warm filling, arranging them in two concentric circles.
  19. Cool to room temperature, then chill for at least 3 hours before serving.
  20. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

75g

Fat

6g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Healthy Vegetarian Vegan Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Occasion Pies And Tarts Desserts Fruit Oven Easy Beginner Cook Potluck Heirloom Historical Holiday Event Vegan Vegetarian Nuts Food Processor Blender Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Egg Free Healthy 2 Free Of Something Low In Something Brunch To Go Equipment Small Appliance