Pumpkin Cream Tart with Gingersnap Crust
In case you haven't noticed, I am obsessed with dessert. A friend recently asked me, after surveying my Instagram page, how it was possible that I don't have diabetes. I didn't have a scientifically-backed answer to explain my lack of diabetes, but I reassured her that I my diet was very balanced. For every slice of pie I eat, I throw in a kale salad.
The only time I find it difficult to thoroughly enjoy dessert is on Thanksgiving. Why? Because by the time dessert rolls around, I've already stuffed my face with 8,000 calories in approximately 12 minutes, so eating dessert feels like a monumental and dangerous task.
But that doesn't mean I don't give it my best effort. And I certainly love to make Thanksgiving desserts and watch everyone's face ooh and ahh in excitement when I bring out the final course. Enter my pumpkin cream tart with a gingersnap crust.
Here are some reasons I love this recipe:
This tart crust is much easier to make than pie crust so it's perfect for lazy chefs
It's relatively healthy and gluten-free and even refined sugar-free if you don't use a store-bought whipped topping like I did #lazy
It's creamy af
You don't even have to bake the filling BUT you can bake the filling if you want a more traditional pumpkin pie taste (both instructions below)
The crust does double duty and works as the topping
I hope you have a wonderful and delicious Thanksgiving this year! And even if you don't celebrate Thanksgiving, I think you'll love this delicious holiday dessert!
Pumpkin Cream Tart with Gingersnap Crust
1 1/2 cups gluten-free rolled oats
1 ¼ cups pecans
½ teaspoon sea salt
Heaping ½ teaspoon cinnamon
Heaping ½ teaspoon ground ginger
1/3 cup coconut oil, melted and slightly cooled
4 tablespoons maple syrup
1 1/2 tablespoons molasses
3/4 cup canned coconut cream, refrigerated for at least overnight
1 ¼ cup pumpkin purée (canned or fresh)
¼ cup + 2 tablespoons pure maple syrup
1/4 cup coconut oil, melted
3 tablespoons almond butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
1/4 teaspoon fine sea salt
Vegan whipped topping or coconut whipped cream
Reserved crust for crumble topping
Directions - No-Bake Filling
Preheat the oven to 325˚F. Lightly grease a 9″ or 10” removable-bottom tart pan
In a food processor, combine the rolled oats, pecans, cinnamon, ginger and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil, followed by the maple syrup and molasses, and blend just until the mixture turns into a crumbly dough. Reserve ¼ cup of the crust as a crumbly topping.
Firmly press the crust into the prepared tart pan then prick the bottom with a fork about a dozen times. Chill in the freezer for 10 minutes to firm up.
Bake the tart crust for 12-15 minutes, then transfer to a wire rack to cool for at least 20 minutes.
For the filling, add the coconut cream to a food processor or high-speed blender with the pumpkin purée, maple syrup, melted coconut oil, almond butter, vanilla, cinnamon, nutmeg, ginger and salt. Blend until the mixture until the ingredients are completely incorporated and creamy and smooth.
Pour the filling on top of the baked crust and smooth with a rubber spatula.
Freeze the tart for 3-5 hours to set. Before serving, defrost the tart on the counter for 10 minutes or for an hour in the fridge.
Top the tart with coconut whipped cream and the reserved 1/4 cup of crust and crumble on top.
Directions - Baked Pumpkin Tart
Preheat oven to 350˚F. Prepare the gingersnap crust as indicated above, except do not bake the crust on its own. Just freeze the crust for 15 minutes to firm up.
Prepare the pumpkin cream batter as indicated above. Pour the batter into the chilled tart. Tap the pan against the counter a few times to release any air bubbles.
Bake the tart in the preheated oven for 50 minutes. The tart will still be a bit jiggly on top, but it will finish baking and solidify. Let tart come to room temperature before serving or refrigerating. I find it tastes better after refrigerated for a few hours and then served at room temperature.