Search form

Pumpkin Pecan Tart

Share this content.

Pumpkin Pecan Tart being sliced and served.
Prep Time: 
2 hours prep time + 2 hours chill time
Number of Servings: 
Serves 8
Recipe Source: 
The Healthy Convert by Nicole Maree ($19.99, Hardie Grant Books, 2017). Photo © Elisa Watson 2017

Ingredients

Base

  • 3⁄4 oz raw sunflower kernels
  • 1 oz raw almonds
  • 3 1⁄2 oz gluten-free plain (all-purpose) flour
  • 1⁄4 tsp psyllium husk powder
  • 1⁄2 tsp ground cinnamon
  • 2 1⁄4 oz coconut oil, solid
  • 1 oz coconut sugar
  • 1 1⁄2 oz coconut yogurt
  • 1⁄2 tsp vanilla extract

Filling

  • 2 tsp chia seeds
  • 1 3⁄4 oz pumpkin purée*
  • 5 1⁄2 oz soft medjool dates, pitted
  • 1 tsp vanilla extract
  • 1⁄4 tsp ground sea salt
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground ginger
  • 1⁄4 tsp ground nutmeg
  • 3⁄4 oz coconut oil, softened
  • 1 1⁄3 cups pecans, roughly chopped, divided

Directions

  1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
  2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix chia seeds and 1⁄8 cup of water. Set aside to become gelatinous.
  4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and 1⁄2 cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
  5. Preheat oven to 350°.
  6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
  7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
  8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.

Notes

  • *To make your own pumpkin purée, simply steam or boil peeled pumpkin until tender. Drain and mash to a smooth purée.
  • This tart is best served with a dollop of coconut yogurt.
  • The tart will keep in the fridge for up to 3 days.
Nutrition Info: 
365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, ★ Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc

Share this content.

You Might Also Like...

Vegan Double Chocolate Cheesecake

A bowl of melted chocolate.

Pumpkin Pie

A slice of pumpkin pie with gluten-free crust

Healthy Apple Pie Cookies

Apple Pie Cookies in wooden bowl with apples and oatmeal in the background.
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.