Vegan Gingersnap Pumpkin Cream Tart
User Reviews
5
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Prep Time
1 hr 5 mins
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Chilling Time
3 hrs
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Total Time
4 hrs 5 mins
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Servings
10
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Calories
378 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vegan Gingersnap Pumpkin Cream Tart
Description
The Vegan Gingersnap Pumpkin Cream Tart combines a spiced oat and pecan gingersnap crust with a luscious pumpkin cream filling. The crust blends rolled oats, pecans, cinnamon, ginger, and molasses into a crumbly base that is chilled and then baked until just firm. The filling incorporates coconut cream, canned pumpkin puree, maple syrup, almond butter, and fragrant fall spices like cinnamon, ginger, nutmeg, and cloves, along with orange zest to enhance brightness. The tart is assembled with the no-bake filling chilled until set.
The flavor melds warm spice notes with the subtle sweetness and creaminess of coconut and pumpkin. The contrast between the crunchy crust and smooth filling adds texture interest. This tart works well as a festive vegan dessert during autumn or holiday seasons.
For the best coconut cream, refrigerate a can of full-fat coconut milk for at least 24 hours to separate and solidify the cream before scooping. Reserve some crust crumbs to sprinkle on top for extra crunch. Using refined coconut oil avoids strong coconut flavors in the crust and filling.
Ingredients
Gingersnap Crust
- 1 1/2 cups rolled oats certified gluten-free as needed, 140g
- 1 ¼ cups pecan 140g
- ground cinnamon heaping 1/2 teaspoon
- ground ginger heaping 1/2 teaspoon
- ½ teaspoon salt sea salt
- 1/4 cup coconut oil melted, 56 mL, refined
- 1/4 cup maple syrup 60 mL, pure
- 1 1/2 tablespoons molasses
Pumpkin Cream Filling
- 3/4 cup coconut cream refrigerated for 24 hours or longer, 170-180g, canned
- 1 ¼ cup pumpkin puree 300g, canned
- 1/4 cup maple syrup 2 tablespoons (90 mL), pure
- 1/4 cup coconut oil melted, 56 mL, refined
- 3 tablespoons almond butter
- 1 teaspoon vanilla extract
- orange zest of 1 medium
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg freshly grated
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt fine sea salt
Topping
- whipped topping vegan or coconut whipped cream
- Crust reserved for crumble topping
Instructions
No-Bake Filling Method
- Preheat the oven to 325˚F/163˚C. Lightly grease with melted coconut oil a 9″ or 10” (23 - 25 cm) tart pan with a removable bottom.
- Make the gingersnap crust. In a food processor, combine the rolled oats, pecans, cinnamon, ginger, and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil, followed by the maple syrup and molasses, and blend just until the mixture turns into a crumbly dough. Reserve about 3 tablespoons of the crust for the topping.
- Chill the crust. Using your hands and/or a flat-bottomed cup, press the crust into the bottom and sides of the prepared tart pan. Prick the bottom with a fork about a dozen times. Chill in the freezer for 10 minutes to help firm up.
- Bake the crust. Bake tart crust in the preheated oven for 13-15 minutes until just a bit firm, then allow to cool for 20 minutes.
- Make the pumpkin cream filling. In a food processor or blender, add the coconut cream, pumpkin purée, maple syrup, melted coconut oil, almond butter, vanilla, orange zest, cinnamon, ginger, nutmeg, cloves, and salt. Blend until the mixture until the ingredients are completely incorporated and creamy and smooth.
- Pour the filling on top of the baked crust and smooth with a silicone spatula or offset spatula.
- Freeze the tart for 3-4 hours to set. Before serving, defrost the tart on the counter for 10 minutes or for an hour in the fridge.
- Top the tart with whipped topping or coconut whipped cream. Take the reserved crust and crumble it on top.
Baked Pumpkin Tart Method
- Preheat oven to 350˚F/175˚C. Prepare the crust as indicated above, except do not pre-bake the crust. Just freeze the crust for 10-15 minutes to firm up.
- Prepare the filling as indicated above. Pour the filling into the chilled tart crust. Tap the pan against the counter a few times to release any air bubbles.
- Bake the tart in the preheated oven for 50 minutes. The tart will still be a bit jiggly on top, but it will eventually finish baking and solidify. Transfer the tart to a wire rack and cool to room temperature, then refrigerate for 2-3 hours before serving.
Notes
- Refrigerate a can of full-fat coconut milk for 24 hours or more to solidify the coconut cream before scooping for the filling.
- Reserve about 3 tablespoons of crust mixture for a crumble topping to add texture at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 181mg | 8% |
| Potassium | 340mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 4779IU | 96% |
| Vitamin C | 4mg | 4% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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