Pumpkin Tart Recipe
Decadent vegan Pumpkin Tart with silky smooth pumpkin filling and a toasted pecan oat crust. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!
How to Make the Best Pumpkin Tart
This vegan pumpkin tart is the ultimate fall dessert, featuring a silky smooth pumpkin filling nestled in a nutty, wholesome pecan oat crust. Unlike traditional pumpkin pie, this tart has a denser, creamier texture that melts in your mouth with every bite. The combination of warm spices—cinnamon, nutmeg, ginger, and cloves—creates that cozy autumn flavor we all crave.
What makes this recipe special is the toasted pecan oat crust. It adds a delightful crunch and subtle sweetness that perfectly complements the creamy pumpkin filling. Plus, using dates and coconut oil instead of butter keeps this dessert completely plant-based without sacrificing any of the richness you’d expect from a holiday tart.
Whether you’re hosting Thanksgiving dinner or simply want a festive treat to enjoy with your afternoon coffee, this pumpkin tart delivers. It’s easy enough for beginner bakers but impressive enough to be the star of your dessert table. Make it ahead and freeze it—it thaws beautifully and tastes just as fresh as the day you made it.
Pumpkin Tart
Decadent vegan Pumpkin Tart with silky smooth pumpkin filling and a toasted pecan oat crust. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!
Ingredients
Pecan Oat Crust
Pumpkin Filling
Instructions
Pecan Oat Crust
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
- Add pecans to a food processor and pulse until finely ground. Add oats, flour, dates, coconut oil, and salt. Process until the mixture holds together when pressed.
- Press the crust mixture evenly into the bottom and up the sides of the tart pan.
- Bake for 10-12 minutes until lightly golden. Remove from oven and let cool slightly while preparing the filling.
Pumpkin Filling
- In a medium saucepan, whisk together the pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
- In a small bowl, mix the cornstarch with the nondairy milk until smooth. Add to the pumpkin mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Remove from heat and stir in the coconut oil and vanilla extract until smooth.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set. Serve chilled with coconut whipped cream if desired.
Notes
- This tart freezes beautifully for up to 2 months. Thaw in the refrigerator overnight before serving.
- For a gluten-free version, use a gluten-free flour blend in the crust.
- The crust can be made ahead and stored in the freezer until ready to use.
