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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."

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Read Reviews (15)

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SERVINGS

(Help)

Servings
USMETRIC

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

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

I liked it, though it was not too sweet, except for the fact that it was too ginger-y. Next... MORE

Reviewed on Oct. 9, 2003 by VEGGIEKITTY

This recipe is now one of my favorites. I can't wait to make this beautiful pumpkin tart for... MORE

Reviewed on Dec. 13, 2006 by wendymarie

ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated... MORE

Reviewed on Nov. 5, 2004 by CASEYKENDRA

I made this last year to take to a vegan Thanksgiving dinner and it was a big hit! I will be... MORE

Reviewed on Jan. 5, 2004 by Miranda in MI

I have made this the last two years during the holidays and it is good. I add extra pecans... MORE

Reviewed on Mar. 16, 2008 by Stephanie S

This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie... MORE

Reviewed on Oct. 8, 2006 by Eddie Mars

Arrowroot powder is really great! Thanks for enlightening me. I did change this recipe a lot,... MORE

Reviewed on Nov. 7, 2007 by DMAYER

This pie was great! I think those who thought it was too gingery must have used ground... MORE

Reviewed on Sep. 21, 2006 by adelita

I altered the recipe slightly, and it still turned out wonderfully. I made this with a fresh... MORE

Reviewed on Oct. 12, 2008 by dragonchik

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