

VEGAN PUMPKIN CREAM TART WITH GINGERSNAP CRUST
recipe by Rainbow Plant Life, Nisha Vora

ingredients
gingersnap crust:
1 1⁄2 c. (140g) rolled oats (certified gluten-free as needed)
1 1⁄4 c. (140g) pecans
Heaping 1⁄2 tsp. ground cinnamon
Heaping 1⁄2 tsp. ground ginger
1⁄2 tsp. sea salt
1⁄4 c. refined coconut oil, melted
1⁄4 c. pure maple syrup
1 1⁄2 Tbsp. molasses
pumpkin cream filling:
3⁄4 c. (170-180g) canned coconut cream, refrigerated for 24 hours or longer*
1 1⁄4 c. canned pumpkin purée
1⁄4 c. + 2 Tbsp. pure maple syrup
1⁄4 c. refined coconut oil, melted
3 Tbsp. almond butter
1 tsp. vanilla extract
Zest of 1 medium orange
1 tsp. ground cinnamon
1⁄2 tsp. ground ginger
1⁄4 tsp. freshly grated nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. fine sea salt
topping:
So Delicious Cocowhip™ Original Frozen Topping
Reserved crust, for crumbling
* Original recipe uses 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.
directions
- 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.
- 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 tart crust in the preheated oven for 13-15 minutes until just a bit firm, then allow to cool for 20 minutes.
- In a food processor or blender, add all filling ingredients. Blend the mixture until the ingredients are completely incorporated, 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.
option 1: no-bake filling
- 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.
option 2: baked pumpkin tart
- Top the tart with Cocowhip. Take the reserved crust and crumble it on top.
assembling


