Gluten-Free Pumpkin Tart
Servings: 8
Preparation Time: 20 minutes
Ingredients:
Crust:
- 1 cup raw almonds
- 1 cup raw pecans
- 3 dates, pitted*
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil**
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 tablespoons grass-fed butter or more coconut oil
- 1/2–3/4 cup sugar
- 15 ounces pumpkin puree
- 2 tablespoons maple syrup
- 1 1/2 teaspoons cinnamon
- 1/2 heaping teaspoon nutmeg
- 1/4 heaping teaspoon ginger
- 1/4 heaping teaspoon cloves
- dash of salt
Directions:
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-Pressed Coconut Oil so there is not a coconut taste to the filling or crust.
***For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highlands Ranch, CO.
