Vegan Gingersnap Pumpkin Cream Tart

"I made this for our family Thanksgiving and it was a hit! So yummy!"

"Love how easy the crust is to make and that it has coconut cream in the filling. It's so rich and creamy!"

"The flavors in this tart are to-die-for!"

Start on the crust by adding the dry ingredients to a food processor and blitz up until you have a relatively fine meal.

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.

Blend ingredients 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!

Get the recipe!