Grain Free Pumpkin Tart

I love pumpkin pie.  One of my very first recipes on this blog was for a pumpkin pie that called for tofu.  This year, I wanted to create a soy free pumpkin pie.  This was my first experiment and it went well.  This isn’t exactly a pie, but it’s delish and grain free.  I still have plans for a gluten free and vegan pumpkin pie in the future too, but this pumpkin pie tart is a contender for anyone looking for a pumpkin pie dish who is also in the mood for the creaminess and richness of a tart.

Pumpkin Tart FG sharp watermark

My daughter Meadow, who claims to dislike all things pumpkin, ate this.  In fact, both my girls enjoyed it.  If you are not a fan of coconut milk, please understand that you cannot taste the coconut in this recipe.  The pumpkin and warm spices totally cover it up!  Kind of like in my Pumpkin Ice Cream.

Grain Free Pumpkin Tart

Grain Free Pumpkin Tart

Prep Time 30 min Cook Time 30 min


    For the crust

    For the filling


      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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      46 thoughts to “Grain Free Pumpkin Tart”

      1. Did your new recipe for overnight oats turn out the way you wanted? This looks delicious, too, just wondered how the oats came out for you. Love those recipes!!
      2. Yummmm! Ive been craving pumpkin pie I think i'll make this today :D. One thing if anyone has trouble with it setting you can add flax meal to the filling. Helps it gel and makes it even healthier :)
      3. I've still not tried pumpkin pie before! It's not very popular here in the UK but I've seen so many recipes around on Pinterest etc. that make me really want to try some. Yours looks so delicious! And I love that it's healthy and wholesome too :-)
        1. I thought it was sweet enough. I added only 2 tablespoons because the crust adds a lot of sweetness. You can always taste test the filling before your put it on the tart. If it's not sweet enough for you, you can add a bit more.
          1. I used a 9 inch and my filling was on the thinner side. Next time I make this, I am going to try it in mini tart shells to make them bite sized.
      4. Love the sound of this recipe - but why would you say 'discard' the coconut water? Keep and use for something else! Smoothies, juices, stocks, soups. Lets try and be as sustainably responsible as we can.
      5. I have never whipped coconut cream before. Mine still appears watery after whipping for about 5 minutes. Is this consistency correct?
        1. Did you let the coconut milk sit in the can unopened in the fridge overnight? Are you using the canned full fat coconut milk?
      6. Melissa, I love the crust. I imagine it will taste similar to a lara bar. It's a great recipe. Thanks for sharing it during Our Little Family Adventure's Thanksgiving Menu Planning Event.
      7. Melissa, I love, love, love this recipe! Yum... I hope you don't mind if I include a link to it along with links to your pecan pie, and pumpkin pie in my new round up post of my favorite gluten free desserts for entertaining! Thanks for always creating such fabulous recipes!

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