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| Gluten Free Pumpkin Tart Recipe |
| photo by recipe author |
Servings: 8
Preparation Time: 20 minutes
Crust:
- 1 cup raw almonds
- 1 cup raw pecans
- 3 dates, pitted*
- 1 tablespoon maple syrup [1]
- 1 tablespoon coconut oil [2]*
Filling:
- 3/4 cup full fat coconut milk cream (the hardened cream that forms at the top once it’s been refrigerated)*
- 1/3 cup coconut oil [2]**
- 2 tablespoons grass-fed butter [3] or more coconut oil [2]
- 1/2 -3/4 cup sugar [4]
- 15 ounces pumpkin puree [5]
- 2 tablespoons maple syrup [1]
- 1 1/2 teaspoons cinnamon [6]
- 1/2 heaping teaspoon nutmeg [6]
- 1/4 heaping teaspoon ginger [6]
- 1/4 heaping teaspoon cloves [6]
- dash of salt [7]
Crust:
Add the nuts and dates to a food processor and combine until the mixture looks like rough sand.
Add in the syrup and oil and pulse until dough forms.
Press dough evenly into 9 inch tart pan covering the bottom and sides. Place in the freezer while you make the filling so it can set.
Filling:
In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil. Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well
Add the mixture to a food processor or blender and pulse until smooth.
Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes
Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it.
Quick notes
**I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools.
I prefer expeller press coconut oil [8] so there is not a coconut taste to the filling or crust.
* For the freshest coconut milk make homemade coconut milk [9]. (See video at this link [9].)
Recipe submitted by Kate, Highlands Ranch, CO