My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.
Provided by Jen
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 16
Steps:
- Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
- Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
- Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
- 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; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
- 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 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g
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Patricia Simison
[email protected]I had a hard time finding pecan halves, so I used chopped pecans instead. The tart still turned out great.
Razi Khan
[email protected]This tart is a bit too sweet for my taste, but I still enjoyed it.
Fayshal Nur
[email protected]I'm not a baker, but I was able to make this tart with no problems. The instructions are very clear.
Laquita Lowe
[email protected]This tart is the perfect way to use up leftover pumpkin puree.
Abubakar Mahi
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Patrick Chinomungu
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Ayanna
[email protected]I'm not usually a fan of pumpkin pie, but this tart changed my mind. The pecan crust is the perfect complement to the pumpkin filling.
Ch Adnan
[email protected]This tart is the perfect fall dessert. It's warm and comforting, and it always puts a smile on my face.
Rofik Ahmed
[email protected]I love the combination of the creamy pumpkin filling and the crunchy pecan crust.
Alex Mosley
[email protected]This tart is so easy to make and it's always a hit with my family and friends.
Eman Hossen
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The pecan crust is a nice change from the traditional graham cracker crust.
Smokestroke18
[email protected]This pumpkin tart with pecan crust was a hit at my Thanksgiving dinner. The crust was crispy and flavorful, and the pumpkin filling was creamy and smooth. Everyone raved about it!