Pumpkin Tart With Pecan Crust Recipe - Allrecipes.com
Pumpkin Tart With Pecan Crust Recipe

Pumpkin Tart With Pecan Crust

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 01, 2003

Way too much ginger! The crust was good and I may use that again but the filling didn't set up entirly eventhough I cooked it extra long and again way too much ginger.

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!

Jan 05, 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.

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.

Oct 08, 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!

Oct 12, 2008

I just want to say THANK YOU for this recipe!!!!!!!!!! This is my first vegan thanksgiving and my mother-in-law asked me to make pumpkin pie. I was a little worried as I am the ONLY meatless eater in a huge family..This pie was a HIT and was so easy to make. I will make this every year and share it with as many people as I can, especially those who think pumpkin pie has to have cream in it!!

Nov 06, 2007

My favorite part about this tart is the hearty, healthy crust. I wanted something south-beach friendly, so no white flour or sugar, and this fit the bill. I replaced the maple syrup with agave nectar (which is low-glycemic) and replaced the spices with 2t pumpkin pie spice. It was not very sweet, though, much less sweet than pumpkin pie usually is. I fixed that by eating it with ff cool whip on top. I may add 1/2c splenda to the filling next time. Also, I did not have any problems with the consistency, the texture turned out great.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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