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Pumpkin Tart With Pecan Crust

Rated as 4 out of 5 Stars

"My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan."
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servings 313
Original recipe yields 8 servings


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  1. Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  2. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  3. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  4. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  5. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts

Per Serving: 313 calories; 15.6 41.8 4.7 0 312 Full nutrition

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  1. 38 Ratings

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Most helpful positive review

ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated milk on hand (just about every pumpkin pie recipe calls for this). so i decided to look up a non dair...

Most helpful critical review

Way too much ginger! The crust was good and I may use that again but the filling didn't set up entirly eventhough I cooked it extra long and again way too much ginger.

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ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated milk on hand (just about every pumpkin pie recipe calls for this). so i decided to look up a non dair...

This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie spice plus 1/2 teaspoon cinnamon on top of that. The pie firmed up beautifully (unlike a lot of other ve...

I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I ...

I liked it, though it was not too sweet, except for the fact that it was too ginger-y. Next time I will make it with a more traditional spice combination.

Arrowroot powder is really great! Thanks for enlightening me. I did change this recipe a lot, I did a graham cracker crust because I'm just a fool for the graham. I used pumpkin pie spice and so...

I just want to say THANK YOU for this recipe!!!!!!!!!! This is my first vegan thanksgiving and my mother-in-law asked me to make pumpkin pie. I was a little worried as I am the ONLY meatless eat...

My favorite part about this tart is the hearty, healthy crust. I wanted something south-beach friendly, so no white flour or sugar, and this fit the bill. I replaced the maple syrup with agave...

This recipe is now one of my favorites. I can't wait to make this beautiful pumpkin tart for my family!!!

I made this last year to take to a vegan Thanksgiving dinner and it was a big hit! I will be making it again this year for my family's traditional Thanksgiving dinner.