Gluten Free Pumpkin Tart

Gluten Free Pumpkin Tart Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

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

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.

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 press 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 submitted by Kate, Highlands Ranch, CO

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