Pumpkin Tart with Pecan Crust
Cost $8, save $12
Source: Recommended by CookPal
- 240 Min
- 8 Servings
- $8
Pumpkin Tart with Pecan Crust
Cost $8, save $12
Source: Recommended by CookPal
- 240 Min
- 8 Servings
- $8
INGREDIENTS
Crust
- 🌰 ¾ cup pecan halves
- ¾ cup rolled oats
- ¾ cup whole wheat pastry flour
- ½ teaspoon ground cinnamon
- 🧂 1 pinch salt
- ¼ cup vegetable oil
- 3 tablespoons real maple syrup
Filling
- 🥛 1 cup soy milk
- ¼ cup arrowroot powder
- 🎃 1 (15 ounce) can pumpkin puree
- ½ cup real maple syrup
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons ground cinnamon
- 🧂 ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
STEPS
Set rack in the middle of the oven, and preheat oven to 375°F (190°C). Lightly oil a 9-inch pie plate and set aside.
Spread pecans over a baking pan and toast for 7 to 10 minutes until aromatic. Set aside 16 pecan halves for garnish.
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and salt in a food processor. Pulse until a coarse meal forms. Whisk oil and 3 tablespoons maple syrup, then mix into dry ingredients to form dough. Press into pie plate and crimp edges. Bake for 10 minutes, then cool.
Blend soy milk and arrowroot in a food processor until smooth. Add pumpkin puree, 1/2 cup maple syrup, ginger, cinnamon, salt, nutmeg, and cloves. Process until thoroughly mixed. Pour into crust, smoothing the top.
Bake for approximately 35 minutes, or until the crust is lightly browned and the outer inch of the filling is set. The center might remain soft but will firm as it cools.
Transfer pie to a wire rack. Press toasted pecan halves into the hot filling in a circular pattern. Cool to room temperature, then chill for 3 hours until set.
NUTRIENTS
Per 1 serving🔥
313
Calories
- 5Protein
- 42Carbs
- 16Fats
💡 For a nut-free version, substitute pecans with sunflower seeds.If arrowroot is unavailable, cornstarch may be used as a substitute.For added flavor, consider lightly toasting the oats before blending.