I hope you’re not sick of pumpkin yet.
If you haven’t filled up too much on my Flourless Pumpkin Pecan Cookies or Mini Pumpkin-Apple Cupcakes with Chocolate Drizzle, then I hope you still have room for this tart.
Somewhat of a cross between pumpkin pie and a thick pudding, this tart offers a lot of spicy flavor and plenty of nutty goodness from both the almond butter and pecans. It’s not too sweet, the perfect end to a filling autumn meal. I really don’t miss the crust at all, but if you’re a lover of traditional crusted pumpkin pie, then I’ll be honest with you and tell you this recipe probably isn’t the one for you.
The only thing that would make it better is a dollop of organic whipped cream up on top, which—because I don’t eat dairy—I’m afraid I can’t have. But if you can, go for it! I might whip up a batch of coconut milk ice cream to serve with this later in the season when I make it again.
I used organic canned pumpkin in my tart, but you could certainly use homemade pumpkin puree…that would probably make it even tastier. Ali at The Whole Life Nutrition Kitchen has a great post about making your own pureed pumpkin. It’s really quite simple…check out her post for the details.
Crustless Pumpkin Tart with Nutty Streusel Topping
For the tart:
Coconut oil, for greasing the pan
1 (15 ounce) can organic pure pumpkin
½ cup coconut sugar (also called palm sugar)
¼ cup plus 2 tbs. arrowroot starch
¼ cup buckwheat flour
1 ½ tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
Pinch of sea salt
1 large egg
1 cup light coconut milk
2 tsp. vanilla extract
For the streusel:
½ cup raw pecans, finely chopped
1/3 cup rolled or quick gluten-free oats
¼ cup creamy unsalted almond butter
2 tbs. grade B maple syrup
½ tsp. ground cinnamon
Pinch of sea salt
Preheat oven to 375 degrees F. Lightly grease a 9-inch glass pie plate with coconut oil. (I used about one teaspoon for the entire plate.) Set aside.
In a blender combine all ingredients for the tart. Blend on high until smooth and very creamy. Pour into the prepared pie plate and set pie plate on a rimmed baking sheet. Bake the tart for 45 minutes.
While tart bakes, make streusel: in a medium bowl mix together all ingredients for the streusel topping. Mixture will be thick and sticky.
After tart has baked for 45 minutes, remove from oven. Decrease oven temperature to 350 degrees F. Crumble up the sticky streusel topping with your fingers and sprinkle over the tart. Return to the oven (it’s okay if the heat is still in the process of lowering) and bake for another 14-16 minutes or until streusel is lightly browned and toothpick inserted into center of tart comes out clean.
Cool completely on a wire rack, then refrigerate for at least 4 hours before serving. Serve chilled.
For more tasty recipes, visit Slightly Indulgent Tuesday at Simply Sugar and Gluten Free. Later on in November and December, Amy and five other gluten-free bloggers will be putting on a gluten-free holiday food festival filled with comforting holiday recipes every week. Read all about it here! (Oh, and there will be giveaways every week, too. Aren’t the holidays just great?)
Speaking of the holidays, what recipes would like to see here at Daily Bites over the next few months? Do you have a favorite dish that you’d like made over or a nostalgic holiday treat you would love to see made gluten-free? I’m happy to help! Leave a comment or shoot me an email and we can chat.