Tag Archives: Pumpkin Tart

Pie #40 – Vegan Pumpkin Tart With Pecan Crust

It makes me want to clean.

It’s a lovely if heated night here in Austin. I’m on vacation and have the week to stay-k. The homestead needs a few things done. I’m looking forward to the break.

So I accidentally made a vegan tart:) I need to look a little more closely at the details that surround the recipe when I decide I’m going to do them. Not that I wouldn’t have made it anyway. Pie number 40 doesn’t really fit with the time of year we are currently living in. But I’ve worn white pants after Labor Day and nobody seemed to mind.

 

The crust!:

3/4 cup pecan halves

3/4 cup rolled oats

3/4 cup whole wheat pastry flour

1/2 tsp. ground cinnamon

1 pinch salt

1/4 cup vegetable oil

3 tbsp. real maple syrup

Set rack in center of oven and pre-heat to 375F. Lightly oil a 10 inch tart pan. Spread pecans over a baking pan. Toast for 7-10 minutes or until smell of nuts permeates the kitchen. Set aside 16 of the pecan halves for your
garnish.

Combine the oats, flour. remaining pecans, cinnamon and salt into food processor. Pulse until mixture resembles a coarse meal. Transfer to a large bowl. Whisk together the oil and maple syrup. Whisk to create a soft dough. Press into and up sides of tart pan. Bake for 10 minutes. Set aside.

The filling!:

1 cup 1% low-fat milk

1/4 cup cornstarch

1 (15 ounce) can pumpkin purée

1/2 cup real maple syrup

3 tsp. grated fresh ginger

1 1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cloves

Vanilla ice cream or whipped cream (for the non-vegans)

My first tart. My first vegan dessert.

Set oven to 375F. Blend the milk and corn starch in larger bowl until corn starch is completely dissolve, about 15 seconds. Add pumpkin purée, maple syrup, ginger, cinnamon, salt, nutmeg and cloves. Blend until thoroughly combined. Pour filling into crust and smooth top.

Bake for about 30-35 minutes. Transfer to wire rack. Press the set-aside pecan halves into top for garnish. Cool to room temperature then chill until set, about 3 hours. You can serve chilled or at room temperature.

I had a slice with Olivia and, in my opinion, it sways between too much ginger and no flavor. It’s strange or maybe kind of bland. So we decided to try it with ice cream which made it a little more flavorful.

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