– Rolled oats – Pecans – Ground cinnamon – Ground ginger – Sea salt – Refined coconut oil – Pure maple syrup – Molasses – Canned coconut cream – Canned pumpkin purée – Pure maple syrup – Refined coconut oil – Almond butter – Vanilla extract – Medium orange – Ground cinnamon – Ground ginger – Freshly grated nutmeg – Ground cloves – Fine sea salt – Vegan whipped topping
Then add the liquid ingredients and process until the mixture is a crumbly and just a bit sticky. Set aside a few tablespoons of the crust for the topping.
Add the crust to the tart pan and press into the sides and bottom. Bake at 325˚F for 13-15 minutes, then allow to cool. While the tart crust is chilling and/or baking, make the filling. Add all of the ingredients to a food processor and blend until thick, smooth, and creamy.
Pour the tart filling into the baked crust and smooth out. Chill until set, then serve with whipped topping and crumble the reserved crust on top!