Vegan Pumpkin Tart with Oat Crust

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and maintains similar properties.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and works well in baking.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable and can be used in place of brown sugar.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds can be a more affordable topping.

Preheat oven to 375°F.

For the crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.

For the filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes. Add to food processor with pumpkin, ¾ cup milk, the dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Spread filling into crust.

Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of tart pan. If desired, serve tart with Aquafaba Cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens