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pumpkin cream tart

Vegan Gingersnap Pumpkin Cream Tart

Nisha Vora
This Gingersnap Pumpkin Cream Tart features a luscious no-bake pumpkin cream filling and is much easier to make than pumpkin pie! It’s healthy, vegan, and gluten-free, but tastes indulgent. Plus, you can make it ahead of time, so it’s perfect for Thanksgiving!
5 from 1 vote
Prep Time 1 hr 5 mins
Chilling Time 3 hrs
Total Time 4 hrs 5 mins
Course Dessert
Cuisine American, Baking

Ingredients
  

Gingersnap Crust

  • 1 1/2 cups (140g) rolled oats (certified gluten-free as needed)
  • 1 ¼ cups (140g) pecans
  • Heaping ½ teaspoon ground cinnamon
  • Heaping ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • 1/4 cup (56 mL) refined coconut oil, melted
  • 1/4 cup (60 mL) pure maple syrup
  • 1 1/2 tablespoons molasses

Pumpkin Cream Filling

  • 3/4 cup (170-180g) canned coconut cream refrigerated for 24 hours or longer*
  • 1 ¼ cup (300g) canned pumpkin purée
  • 1/4 cup + 2 tablespoons (90 mL) pure maple syrup
  • 1/4 cup (56 mL) refined coconut oil, melted
  • 3 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • Zest of 1 medium orange
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt

Topping

  • Vegan whipped topping or coconut whipped cream
  • Reserved crust for crumble topping

Instructions
 

No-Bake Filling Method

  • Preheat the oven to 325˚F/163˚C. Lightly grease with melted coconut oil a 9″ or 10” (23 - 25 cm) tart pan with a removable bottom.
  • Make the gingersnap crust. In a food processor, combine the rolled oats, pecans, cinnamon, ginger, and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil, followed by the maple syrup and molasses, and blend just until the mixture turns into a crumbly dough. Reserve about 3 tablespoons of the crust for the topping.
  • Chill the crust. Using your hands and/or a flat-bottomed cup, press the crust into the bottom and sides of the prepared tart pan. Prick the bottom with a fork about a dozen times. Chill in the freezer for 10 minutes to help firm up.
  • Bake the crust. Bake tart crust in the preheated oven for 13-15 minutes until just a bit firm, then allow to cool for 20 minutes.
  • Make the pumpkin cream filling. In a food processor or blender, add the coconut cream, pumpkin purée, maple syrup, melted coconut oil, almond butter, vanilla, orange zest, cinnamon, ginger, nutmeg, cloves, and salt. Blend until the mixture until the ingredients are completely incorporated and creamy and smooth.
  • Pour the filling on top of the baked crust and smooth with a silicone spatula or offset spatula.
  • Freeze the tart for 3-4 hours to set. Before serving, defrost the tart on the counter for 10 minutes or for an hour in the fridge.
  • Top the tart with whipped topping or coconut whipped cream. Take the reserved crust and crumble it on top.

Baked Pumpkin Tart Method

  • Preheat oven to 350˚F/175˚C. Prepare the crust as indicated above, except do not pre-bake the crust. Just freeze the crust for 10-15 minutes to firm up.
  • Prepare the filling as indicated above. Pour the filling into the chilled tart crust. Tap the pan against the counter a few times to release any air bubbles.
  • Bake the tart in the preheated oven for 50 minutes. The tart will still be a bit jiggly on top, but it will eventually finish baking and solidify. Transfer the tart to a wire rack and cool to room temperature, then refrigerate for 2-3 hours before serving.

Notes

* I used canned coconut cream, but you can also scoop out the thick white portion from a refrigerated can of coconut milk. To solidify coconut cream, refrigerate a can of full-fat coconut milk for 24 hours or more. Most cans will yield 1/2-3/4 cup of solid coconut cream.
Keyword gluten-free, refined sugar free, soy-free, vegan
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