Grain Free Pumpkin Tart

Prep Time 30 min Cook Time 30 min


    For the crust

    • 1 cup almonds
    • 1 cup pecans
    • 1/2 tsp cinnamon
    • 12 medjool dates
    • 1 T maple syrup

    For the filling

    • 1 1/2 cup pumpkin
    • 1/2 cup coconut cream
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1/4 tsp cloves
    • 2 T maple syrup


      For the crust

      1. In a food processor , combine all the crust ingredients except the dates and pulse into a course ground consistency.
      2. Then add in the dates and pulse until a dough starts to form. You may need to add a tiny bit of water, but I did not.
      3. Once the dough is formed, press it into a greased tart pan . Stick in the fridge to firm up.

      For the filling

      1. The night before you make this, place your can of coconut milk in the fridge.
      2. In the food processor , combine all the ingredients for the filling except the coconut cream. Mix well.
      3. Open your chilled can of coconut milk and scoop out the white solid part.
      4. Discard the water leftover, or save it for smoothies.
      5. Spoon out 1/2 cup and put in the mixer bowl.
      6. Whip the cream in a mixer to get some air in it.
      7. Once it looks more like whipped cream, slowly add in the pumpkin mixture by folding it in.
      8. Do not mix the two together. Just keep folding the pumpkin mixture in until all are combined.
      9. Spread the mixture into your tart shell and chill in the fridge for at least 30 minutes.


      Recipe Notes

      You can save the leftover coconut cream from the can, for topping the tart if you wish. This should last at least 5 days in the fridge. Enjoy!

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