I have never been a big pumpkin pie person...or pie person for that matter! I find it very easy to turn down dessert after our Thanksgiving meal. However, I loooove how this recipe turned out and will definitely be eating a slice of this for Thanksgiving!
I recently got a tart pan and some mini tart pans to play with. I used a 9 inch tart pan, but a pie pan should work just fine as well. You could even press this crust into the bottom of a 9x9 baking dish and turn these into bars.
I chose to cook the pumpkin a bit to take away a some of the raw flavor that it tends to have straight from the can. It has been pre-cooked before canning, but I felt this step was necessary. Feel free to skip the cooking part and add all of the ingredients to a food processor or blender and mix until smooth.
Recipe: Grain Free Pumpkin Tart
- 1 cup raw almonds
- 1 cup raw pecans
- 3 dates, pitted*
- 1 tbsp maple syrup*
- 1 tbsp coconut oil*
- 1 can of pumpkin
- 3/4 cup full fat coconut milk cream (the hardened cream that forms at the top of the can once it’s been refrigerated)
- 1/3 cup coconut oil*
- 2 tbsp grass-fed butter or more coconut oil
- 1/2 -3/4 cup granulated sweetener (I used 1/2 cup Swerve and 1/4 cup coconut palm sugar to lower the sugar amount)
- 2 tbsp maple syrup*
- 1 1/2 tsp cinnamon
- 1/2 heaping tsp nutmeg
- 1/4 heaping tsp ginger
- 1/4 heaping tsp cloves
- dash of sea salt
- Add the nuts and dates to a food processor and combine until the mixture looks like rough sand
- Add in the syrup and oil and pulse until dough forms
- Press dough evenly into 9 inch tart pan covering the bottom and sides
- Place in the freezer while you make the filling so it can set
- In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil.
- Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well
- Add the mixture to a food processor or blender and pulse until smooth
- Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes
- Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it
*I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools. Dates are found in the produce section and also in the bulk section of Whole Foods
*I used Xylitol Maple Syrup to lower the sugar amount. I also used mostly Swerve in the filling, it is my favorite completely natural sugar alternative!
*I prefer expeller or refined coconut oil so there is not a coconut taste to the filling or crust.
If you want to top with dairy free whipped cream, use the cream off the top of coconut milk like you did for the filling and blend it with a hand held mixer until fluffy and smooth. Add some vanilla and a bit of sweetener and blend until combined.
If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
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