Thanksgiving is all about celebrating the fall harvest with family and friends, and what better way than with a decadent dessert? This recipe features traditional flavors of pumpkin and warming spices but with a healthy vegan twist. The luscious and creamy filling is lighter than the dairy version, yet equally delicious.
When I think of Thanksgiving I think of pies, and this recipe tastes like holidays to me. Sweet scents waft through the air when this tart is baking in the oven. The aromatic spices have a warming effect on the body which is perfect for when there's a chill in the air.
It's a three-step process, so you'll need to do a little planning for this recipe. Start by preparing the crust, and chill it in the freezer for a few minutes before popping it in the oven. While it's baking, pulse together the pecan praline topping. When the tart crust is finished baking and has cooled, pour in the pumpkin filling. Sprinkle with the pecan praline, then pop it back into the oven to finish baking.
This is a heavenly treat that guests will not believe is vegan or gluten-free. With only 2 tablespoons of coconut oil, it's low fat as well, but it tastes decadent nonetheless.
Add this winning dessert to your ThanksLiving menu!
Crust
1 cup almonds
1/2 cup dried shredded coconut
1/2 cup rice flour
2 Tbl coconut oil, softened
1/4 cup agave syrup
1 pinch of sea salt
Preheat oven to 350 degrees. Oil bottom and sides of an 8-inch springform pan. Line with a circle of parchment paper and oil both sides of the parchment.
Pulse nuts and coconut in food processor to form “flour” consistency. Add flour, coconut oil agave syrup and a pinch of salt and pulse until a ball forms. Transfer dough to pan and carefully spread evenly, making sure to press it into the sides. Lightly prick holes into bottom with a fork and refrigerate for at least 15 minutes. Place pan on baking sheet and bake 15-20 minutes or until crust is golden brown and firm. Remove from oven and set aside while preparing filling and pecan praline topping.
Pecan Praline
1/4 cup vegan sugar
1/4 cup rice flour
1/2 tsp cinnamon
1/4 cup pecans
2 Tbl coconut oil
1/8 tsp sea salt
Pulse together all ingredients in a food processor until pecans are roughly chopped.
Filling
14 oz. can pumpkin puree
1/2 cup almond milk
1 tsp vanilla
1/2 cup maple syrup
1/4 cup vegan sugar
1/4 cup cornstarch
1/2 tsp sea salt
1 tsp cinnamon
1 tsp ginger powder
1/4 tsp allspice
Blend filling ingredients in a food processor until smooth. Pour into prepared crust and sprinkle with pecan praline topping. Bake in preheated 350 degree oven for 40-45 minutes, or until top is firm. Remove from the oven and let cool on a rack. Chill in refrigerator several hours before serving, To serve, slice the tart using a thin, sharp knife dipped in cold water.
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