It took me multiple failed attempts, but I finally nailed down a very allergy-friendly pumpkin tart recipe for you. If you love pumpkin desserts but can’t have the grains, dairy, eggs, or nuts, then fear not! This recipe has you covered.
Nothing is more Thanksgiving-ish than pumpkin pie, at least in my family. This tart is an easy spin on pumpkin pie that’s a bit lighter, a bit healthier, but still very delicious. And the best part? It feeds a crowd. One recipe will yield two tarts for you and your loved ones to gobble down all day long.
If you’re expecting deep dish, buttery-crusted pumpkin pie, this is not it. I’m okay with that since this tart is wonderful in its own way. And considering that it’s gluten-free, grain-free, dairy-free, egg-free, nut-free, soy-free, refined sugar-free, vegetarian, and vegan, I’d say we hit a home run!
As I type, the wind is howling outside like an angry pack of wolves. We never know what type of weather the Wisconsin tundra will throw our way for Thanksgiving, but I’m hoping it’s nice enough to get in some walks and maybe ice skating this year. If nothing else, I’m excited to see my parents after a few months apart and cook up a storm on the big day!
In order to make this tart, you’ll need some coconut cream. Catch my post from yesterday for the how-to. It’s so easy.
The blend of seeds in the crust keep this tart nut-free but also pack in some omega-3 action and loads of buttery crunch. Adding a little cocoa powder to the crust gives just a hint of chocolate flavor.
This pumpkin tart is even more elegant and tasteful when topped with a scoop of dairy-free ice cream. If you feel like making your own, might I suggest some Snickerdoodle Ice Cream?
I hope your Thanksgiving menu is coming together. I’m a little behind but I’m pretty sure it’s a given that there will be pumpkin treats on the menu.
Pumpkin Coconut Tart with Super Seed Crust
Enjoy the flavors of the holiday season in this Pumpkin Coconut Tart without the gluten, grains, dairy, eggs, nuts, soy, or refined sugar!
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup raw hemp seeds
1/4 cup coconut sugar
1/4 cup raw cacao powder or unsweetened cocoa powder
1/4 cup organic non-hydrogenated palm shortening
2 tablespoons maple syrup
1 (15-ounce) can pumpkin (NOT pumpkin pie filling)
1/3 cup coconut cream
1/3 cup coconut sugar
1/3 cup virgin coconut oil, melted
1 tablespoon coconut flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
Coconut milk ice cream (optional, but delicious!)
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
Make the crust: In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, hemp seeds, coconut sugar, and cacao or cocoa powder. Process until finely ground, about 30-45 seconds. Add the shortening and maple syrup. Process to combine, about 15 seconds. The mixture should hold together when pinched with your fingers. Gather the dough into a cohesive mass and divide it into 2 portions.
Form each piece of dough into a disk. Place one disk on each parchment-lined baking sheet. Using your hands, pat each disk of dough out into a circle about 8 inches in diameter. Bake the crusts for 10 minutes. Set aside to cool.
Make the pumpkin layer: Clean out the food processor. Add the pumpkin, coconut cream, coconut sugar, coconut oil, coconut flour, cinnamon, ginger, allspice, and salt. Process until completely smooth. Divide the pumpkin cream among the 2 baked crusts. Spread out evenly. Refrigerate until firm, 3-4 hours, or freeze for about 1 hour.
Keep the tarts refrigerated until ready to serve. Cut into slices and serve with coconut milk ice cream if desired.
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