This Holiday classic is transformed into a luscious gluten free, vegan dessert .
Season: Autumn/Winter
Prep time: 20 minutes
Cook time: 45 minutes
Makes (1) 9” tart
Crust
3 cups almond flour
3 tbsp. maple syrup
1/4 cup oil, coconut, or canola (non GMO)
2-3 tbsp. spring water
Filling
1 (15oz.) can organic pumpkin puree
3/4 cup organic coconut milk, unsweetened
1/2 cup maple syrup/to taste
1 tsp. ground clover
1 /2 tsp. ground ginger or grated finely
1 tsp. cinnamon
1 tsp. vanilla paste or 1/2 a vanilla bean (scraped)
1 tbsp. arrowroot mixed with a little of the coconut milk
In a medium bowl mix almond flour and maple syrup and oil with a fork. Start adding water one tbsp. at a time. When or if the mixture holds together (when squeezed) it is ready.
In a tart pan with a removable bottom or glass pie dish, rub pan with a little coconut oil, and along the sides as well.
Pour mixture in. With your finger tips, work the dough evenly on the bottom and up the sides of pan. Set aside until filling is ready.
Preheat oven to 350.
In a food processor or an emersion blender, mix all the ingredients together, until creamy. Add more coconut milk if you feel it is too thick.
Taste for spices and sweetness and adjust to your own palate.
Pour the filling into your almond crust. Place pan on a sheet pan in case of dripping.
Bake for 45 minutes or until crust is golden brown.
The filling might be a bit wiggly in the middle. It will set once cooled. Place on a wire rack to cool completely. Cover with parchment paper and refrigerate for several hours or overnight.
Top with coconut whipped cream.
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