Vegan Pumpkin Tart With Pecan Crust Recipe #194942
To cut even more fat and calories, applesauce can be used instead of oil.
Traditional smells and tastes with a distinctively vegan personality. NUTRITION INFO (per serving)
Calories: 340
Fat: 15.6 g
Carbohydrates: 47 g
Protein: 6.9 g
1¼ hours | 30 min prep
SERVES 8
- 3/4 cup pecan halves
- 3/4 cup rolled oat
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/4 cup canola oil
- 3 tablespoons real maple syrup
- 1 cup soymilk
- 1/4 cup cornstarch
- 1 (15 ounce) can pumpkin puree
- 1/2 cup real maple syrup
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon grated fresh nutmeg
- 1/8 teaspoon ground cloves
- Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
- Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
- Blend soymilk and cornstarch in the food processor until the cornstarch is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.
- Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
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5 stars