Vegan Pumpkin Tart

Almost "No-Bake" Pumpkin tart!

This recipe is straight outta the Oh She Glows! holy grail of a cookbook. I've made this recipe countless times and it's quite magnificent. You also only need a blender and pie pan to make it which is bonus.

Ingredients

For the crust:

-5-6 pitted Medjool dates

-1 1/4 cup gluten-free rolled oats

-1/2 cup raw pecans

-1/4 tsp ground cinnamon

-1/8 tsp sea salt

-3 tbsp coconut oil, at room temperature

For the filling:

-1 cup raw cashews, soaked

-1 cup canned pumpkin purée

-3/4 cup maple syrup

-1/2 cup coconut oil

-2 tsp vanilla extract

-3/4 tsp ground cinnamon

-1/4 tsp fine-grain sea salt

-1/8 tsp ground ginger

-1/8 tsp nutmeg, freshly grated or pre-ground

-2 tbsp plant milk

Directions

For the crust:

1) Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23-cm) pie dish with coconut oil. If your dates are firm, soak them in water for 30 to 60 minutes and drain before using.

2) In a food processor (or a high speed blender if you don't have a food processor), combine the oats, pecans, cinnamon, and salt and process until the mixture has the texture of coarse sand. Add the dates and oil and process again until the mixture comes together. It should stick together when pressed with your fingers. If it’s dry, add 1 teaspoon of water and process again.

3) Sprinkle the crust mixture all over the base of the pie Starting from the middle, press the crumbs firmly and evenly into the dish in an outward direction. The harder you press the crumbs into the dish, the more it will hold together. Push the crust up along the sides of the dish and even out the edge with your fingers. Poke several fork holes in the crust and bake, uncovered, for 10 to 12 minutes, until lightly golden. Set aside to cool for 30 minutes on a cooling rack.

For the filling:

1) Drain and rinse the cashews. If you forgot to soak them ahead of time you can boil them for 20 minutes (or until you can easily dent them with your finger nail. In a high-speed blender, combine the soaked cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, and nutmeg and blend on high until completely smooth. This can take a few minutes, depending on your blender. If your blender needs more liquid to get it going, add 1 tablespoon (15 mL) almond milk (or a bit more) to help it along.

2) Pour the filling into the semi-cooled crust and smooth it out and place on an even surface in the freezer to chill overnight, or for at least 5 to 6 hours, until firm.

3) Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served cold, and it tastes best served with homemade whipped coconut cream, finely chopped pecans, and freshly grated nutmeg, if desired.

You can also easily make the filling into a pumpkin mousse! Put it in the fridge instead of the freezer and skip the crust all together! Super easy but they look so good you'd never know!

Check out my whole vegan Thanksgiving menu HERE!

Thanks for reading! Happy Holidays, enjoy!

Kaits xox

*All photos in this post were taken by Tuesday Butcher Photography*