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My review
Pumpkin Tart With Pecan Crust
Jen
"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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Ingredients
servings 313 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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 g fat; 41.8 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 312 mg sodium. Full nutrition
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Reviews
Read all reviews 3139 Ratings
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Most helpful positive review
12/12/2006
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
11/30/2003
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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12/12/2006
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...
3/16/2008
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...
1/5/2004
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 ...
12/5/2002
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.
10/8/2006
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...
10/12/2008
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...
11/6/2007
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...
12/3/2002
This recipe is now one of my favorites. I can't wait to make this beautiful pumpkin tart for my family!!!
11/5/2004
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.