Dessert

Vegan Pumpkin Tart with Pecan Crust is for Dessert.

Vegan Pumpkin Tart with Pecan Crust takes several minutes to prepare.

Vegan Pumpkin Tart with Pecan Crust takes several minutes to cook.

Vegan Pumpkin Tart with Pecan Crust makes servings.

The ingredients for Vegan Pumpkin Tart with Pecan Crust are:

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 canola oil (save calories and fat by using applesauce instead) 3 tablespoons real maple syrup 1 cup soy milk 1/4 cup arrowroot powder or cornstarch 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

Here is how you make Vegan Pumpkin Tart with Pecan Crust:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish. 2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into 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; blend until smooth. Pour filling into crust, and smooth the top. 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 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.Makes 8 servings.

The nutritional information for Vegan Pumpkin Tart with Pecan Crust is:

• Amount Per Serving
• Calories: 340.0

• Total Fat: 15.6 g
• Cholesterol: 0.0 mg
• Sodium: 184.2 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 6.3 g
• Protein: 6.9 g