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Pumpkin Tart With Pecan Crust
SUBMITTED BY:
Jen
PHOTO BY:
nsissa
"My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan."
RECIPE RATING:
Read Reviews
(15)
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SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
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DIRECTIONS
Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
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REVIEWS
Reviewed on Nov. 15, 2003 by
SISSI808
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SISSI808
Nov. 15, 2003
I liked it, though it was not too sweet, except for the fact that it was too ginger-y. Next time I will make it with a more traditional spice combination.
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7 users found this review helpful
I liked it, though it was not too sweet, except for the fact that it was too ginger-y. Next...
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Reviewed on Oct. 9, 2003 by VEGGIEKITTY
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VEGGIEKITTY
Oct. 9, 2003
This recipe is now one of my favorites. I can't wait to make this beautiful pumpkin tart for my family!!!
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6 users found this review helpful
This recipe is now one of my favorites. I can't wait to make this beautiful pumpkin tart for...
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Reviewed on Dec. 13, 2006 by wendymarie
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wendymarie
Dec. 13, 2006
ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated milk on hand (just about every pumpkin pie recipe calls for this). so i decided to look up a non dairy recipe and i got this pumpkin tart recipe. well i didnt really feel like making any special crust and i didnt have pecans on hand either so i just made a regular pie crust. i also did not have arrow root, which i replaced with cornstarch, and i did not have soy milk either so i used skim. this is just a basic pie for the most part, but it turned out beautiful! and smells soooo good. eventually i would like to follow the recipe exactly, though i will definetly not add so much ginger, as that is a little over board.
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3 users found this review helpful
ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated...
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Reviewed on Nov. 5, 2004 by CASEYKENDRA
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CASEYKENDRA
Nov. 5, 2004
I made this last year to take to a vegan Thanksgiving dinner and it was a big hit! I will be making it again this year for my family's traditional Thanksgiving dinner.
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3 users found this review helpful
I made this last year to take to a vegan Thanksgiving dinner and it was a big hit! I will be...
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Reviewed on Jan. 5, 2004 by Miranda in MI
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Miranda in MI
Jan. 5, 2004
I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I usually just use ground pumpkin pie spice instead of the spice combo listed. I have found that this pie is best when the filling is blended extra long in the food processor and stored in the fridge overnight before serving. Making it the same day seems to result in a less flavorful pie with a gloppier consistancy.
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3 users found this review helpful
I have made this the last two years during the holidays and it is good. I add extra pecans...
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Reviewed on Mar. 16, 2008 by
Stephanie S
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Stephanie S
Mar. 16, 2008
This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie spice plus 1/2 teaspoon cinnamon on top of that. The pie firmed up beautifully (unlike a lot of other vegan recipes I've tried) and the crust was rich and delicious. I'm not even vegan but I'll be making this pie from now on!
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2 users found this review helpful
This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie...
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Reviewed on Oct. 8, 2006 by
Eddie Mars
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Eddie Mars
Oct. 8, 2006
Arrowroot powder is really great! Thanks for enlightening me. I did change this recipe a lot, I did a graham cracker crust because I'm just a fool for the graham. I used pumpkin pie spice and some dried crushed ginger instead of fresh. I liked the idea of having a gingery pie, but I do think a tablespoon would be too much. I used 'silk' soy creamer instead of regular soy milk, and I think it greatly enhanced the recipe, the pie was not runny at all. Another thing that made my pie perfectly thick, was that I used half the amount of maple syrup, purely because I ran out at 1/4 cup, I thought I had enough! But I really think it was good that that happened. I don't have a huge sweet tooth anyways. But all in all, I couldn't have made the filling any good without this. Try it with the creamer if you aren't worried about fat content, it's great!
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2 users found this review helpful
Arrowroot powder is really great! Thanks for enlightening me. I did change this recipe a lot,...
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Reviewed on Nov. 7, 2007 by DMAYER
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DMAYER
Nov. 7, 2007
This pie was great! I think those who thought it was too gingery must have used ground instead of fresh ginger.
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1 user found this review helpful
This pie was great! I think those who thought it was too gingery must have used ground...
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Reviewed on Sep. 21, 2006 by adelita
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adelita
Sep. 21, 2006
I altered the recipe slightly, and it still turned out wonderfully. I made this with a fresh pumpkin, added no ginger because the other comments said it was a bit overpowering and used vanilla soymilk. Also, I added into the crust some granola and ground flaxseed. Instead of using cinnamon I used the pumpkin pie seasoning, which spiced it just fine. The only thing that made the recipe a bit difficult was finding the arrowroot powder and it is expensive. Overall, a crowd pleaser… especially the crust.
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1 user found this review helpful
I altered the recipe slightly, and it still turned out wonderfully. I made this with a fresh...
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Reviewed on Oct. 12, 2008 by
dragonchik
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