Decadent Vegan Pumpkin Pecan Tart
Indulge in the rich flavors of autumn with this Decadent Vegan Pumpkin Pecan Tart. Featuring a delightful crust crafted from wholesome pecans, oats, and whole wheat pastry flour, this tart is not only delicious but also nutritious. The creamy filling is made with pure pumpkin, fragrant spices, and a hint of maple syrup, creating a comforting dessert that's perfect for gatherings or a cozy night in. Adapted from a popular weight loss tracking website's newsletter, this recipe offers a guilt-free way to savor the season's favorite flavors while embracing a vegan lifestyle. Serve it chilled or at room temperature, and watch as friends and family rave about this stunning and delicious dessert.
N/A
Servings
350
Calories
16
Ingredients
Ingredients
Pecan halves
3/4 cup (toasted, reserve 16 for garnish)
Rolled oats
3/4 cup (none)
Whole wheat pastry flour
3/4 cup (none)
Ground cinnamon
1/2 teaspoon (none)
Salt
1 pinch (none)
Canola oil
1/4 cup (or applesauce)
Real maple syrup
3 tablespoons (none)
Soymilk
1 cup (none)
Arrowroot or cornstarch
1/4 cup (none)
Pumpkin puree
15 ounces (canned)
Real maple syrup
1/2 cup (none)
Ginger
1 tablespoon (fresh, grated)
Ground cinnamon
1 1/2 teaspoons (none)
Salt
1/2 teaspoon (none)
Nutmeg
1/4 teaspoon (freshly grated)
Ground cloves
1/8 teaspoon (none)
Instructions
1
Preheat your oven to 375°F (190°C) and spray a 9-inch pie plate with cooking spray. Set aside.
2
Spread the pecan halves on a baking sheet and toast them in the middle rack of the preheated oven for 7-10 minutes, or until fragrant. Reserve 16 pecan halves for garnish.
3
In a food processor, combine the rolled oats, whole wheat pastry flour, remaining toasted pecans, ground cinnamon, and a pinch of salt. Pulse until the mixture reaches a coarse meal texture.
4
In a medium bowl, whisk together the canola oil (or applesauce for a lighter option) and 3 tablespoons of maple syrup. Add the dry oat mixture and stir until a soft dough forms.
5
Press the dough evenly into the prepared pie plate, crimping the edges for a decorative touch. Bake the crust in the preheated oven for 10 minutes. Once done, remove and let it cool.
6
Rinse the food processor bowl, then add the soymilk and arrowroot (or cornstarch). Blend for about 15 seconds, or until the arrowroot is fully dissolved and the mixture is smooth.
7
Add the pumpkin puree, remaining 1/2 cup of maple syrup, grated ginger, ground cinnamon, salt, nutmeg, and cloves to the blended mixture. Process until completely smooth.
8
Pour the pumpkin filling into the cooled crust, smoothing the top with a spatula. Bake for about 35 minutes, or until the crust is lightly browned and the outer edge of the filling is set. Don’t worry if the center is slightly soft; it will firm up as it cools.
9
After baking, transfer the tart to a wire rack. Gently press the reserved pecan halves into the filling, forming two circles as an elegant garnish.
10
Cool the tart to room temperature, then refrigerate until set for about 3 hours. Serve chilled or at room temperature, and enjoy your delightful, seasonal dessert.
Nutrition Information
15g
Fat
47g
Carbs
6g
Protein
5g
Fiber
11g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is the Decadent Vegan Pumpkin Pecan Tart completely vegan?
Yes, this recipe is 100% vegan, utilizing maple syrup for sweetness and soymilk as the base for the creamy filling.
What ingredients are used to make the tart crust?
The crust is crafted from toasted pecan halves, rolled oats, whole wheat pastry flour, ground cinnamon, salt, canola oil (or applesauce), and maple syrup.
What oven temperature is required for baking the tart?
Preheat your oven to 375°F (190°C) for both toasting the pecans and baking the tart.
Can I make this recipe lower in fat?
Yes, you can substitute the 1/4 cup of canola oil in the crust with applesauce for a lighter, lower-fat option.
How long should I refrigerate the tart before serving?
The tart needs to be refrigerated for at least 3 hours to allow the filling to set properly.
What kind of pumpkin should I use for the filling?
The recipe calls for one 15-ounce can of pumpkin puree. Be sure to use pure pumpkin and not pumpkin pie filling.
Is there a substitute for arrowroot powder?
Yes, if you do not have arrowroot, you can use an equal amount of cornstarch to thicken the pumpkin filling.
How do I know when the tart is finished baking?
Bake for approximately 35 minutes until the crust is lightly browned and the outer edge of the filling is set. The center may remain slightly soft but will firm up during cooling.
How do I prepare the pecans for the crust?
Spread the pecan halves on a baking sheet and toast them in the oven for 7-10 minutes until they are fragrant before pulsing them in a food processor.
What size pie plate is needed for this recipe?
This recipe is designed for a standard 9-inch pie plate sprayed with cooking spray.
How many pecans should I save for the garnish?
Reserve 16 toasted pecan halves to form two elegant circles on top of the tart after baking.
Does this recipe use fresh or dried ginger?
This recipe uses 1 tablespoon of fresh, grated ginger for a vibrant and spicy flavor profile.
What is the nutritional information per serving?
Each serving contains approximately 350 calories, 15g of fat, 47g of carbohydrates, 6g of protein, and 5g of fiber.
Is the crust gluten-free?
No, this specific recipe uses whole wheat pastry flour and rolled oats, which contain gluten.
Can I serve the tart at room temperature?
Yes, while it must be refrigerated to set, it can be served either chilled or at room temperature.
How much maple syrup is used in total?
A total of 1/2 cup plus 3 tablespoons of real maple syrup is used, split between the crust and the filling.
What spices are included in the pumpkin filling?
The filling is seasoned with ground cinnamon, fresh ginger, salt, freshly grated nutmeg, and ground cloves.
How do I ensure the filling is smooth?
Use a food processor to blend the soymilk and arrowroot first, then add the pumpkin and spices, processing until the mixture is completely smooth.
Can I use a different type of milk?
While the recipe specifies soymilk, other plant-based milks like almond or oat milk can typically be used as a substitute.
How do I form the crust?
Pulse the dry ingredients into a coarse meal, mix with the oil and syrup to form a dough, then press it evenly into the pie plate and crimp the edges.
Does the crust need to be pre-baked?
Yes, the crust should be baked alone for 10 minutes at 375°F before adding the filling.
Is this recipe high in sugar?
The recipe contains 11g of sugar per serving, derived primarily from natural maple syrup.
How much cinnamon is in the filling versus the crust?
The crust uses 1/2 teaspoon of cinnamon, while the pumpkin filling uses 1 1/2 teaspoons.
Can I use ground nutmeg instead of freshly grated?
Yes, though freshly grated nutmeg provides a more intense flavor, pre-ground nutmeg can be used as a substitute.
How do I garnish the tart?
After baking, gently press the 16 reserved toasted pecan halves into the soft filling in an elegant circular pattern.
What is the texture of the crust?
The crust has a nutty, slightly crunchy texture thanks to the combination of toasted pecans and rolled oats.
Is there any sodium in this recipe?
While the specific total sodium is not listed, the recipe uses a pinch of salt in the crust and 1/2 teaspoon in the filling.
Is this a good recipe for weight loss?
The recipe was adapted from a weight loss newsletter and offers a more nutritious, whole-food-based alternative to traditional pumpkin pie.
Should the tart be covered while refrigerating?
Once it has cooled to room temperature, it is best to cover the tart to prevent it from absorbing other odors in the fridge.
How many ingredients are in this tart recipe?
There are 16 individual ingredients used to create both the pecan crust and the pumpkin filling.