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Nutritional Info
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 15.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.2 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Vegan Pumpkin Tart with Pecan Crust calories by ingredient
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Vegan Pumpkin Tart with Pecan Crust


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Introduction

Tradition with a vegan twist. Tradition with a vegan twist.

Ingredients

    3/4 cup pecan halves 3/4 cup rolled oats 3/4 cup whole wheat pastry flour 1/2 teaspoon ground cinnamon 1 pinch salt 1/4 cup canola oil (save calories and fat by using applesauce instead) 3 tablespoons real maple syrup 1 cup soy milk 1/4 cup arrowroot powder or cornstarch 1 (15 ounce) can pumpkin puree 1/2 cup real maple syrup 1 tablespoon grated fresh ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into 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; blend until smooth. Pour filling into crust, and smooth the top.
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 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Makes 8 servings.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    This is my go to pumpkin pie recipe! Everyone in my family (all non vegans!) loves it. Thank you for proving that vegan desserts can be delicious! - 11/23/09

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  • Incredible!
    4 of 4 people found this review helpful
    It's really NOT that many calories when you consider the nutritional value - protein, fiber, antioxidants, and healthy fats. For a "dessert", this packs in a lot of goo-for-you stuff! - 6/12/10

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  • 2 of 3 people found this review helpful
    My daughter in law made this while I was visiting in Canada, and it was Wonderful! - 11/10/07

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  • Incredible!
    1 of 1 people found this review helpful
    My sister in law is vegan so I made this pie for her for Thanksgiving. I am not a fan of pumpkin pie but this was AWESOME! I think the ginger gives it a real "kick" (I used fresh, not dried) and I loved the pecan crust, it was a nice change from the typical pie crust. I will make this again. - 11/29/10

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  • Yum! I'm making this for Thanksgiving. I'll rate it after I've tasted it but I'm sure it will be delicious! Tried it, thought it was okay. Filling delicious, but the crust wasn't very tasty. I subbed applesauce for the oil so maybe that's why. - 11/24/10

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  • I've never eaten a vegan dessert I didn't love. They always have wonderful texture.
    A few have commented on the high calorie count. Pecans are high in fat. If you use a different nut for the crust, or a different crust altogether, you may be able to cut the calories. - 11/22/10

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  • 0 of 6 people found this review helpful
    Maple syrup is unhealthy. Could give you diabetes - 11/22/10

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  • Sounds wonderful. Anything with pecans must be good. - 11/22/10

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  • Very tasty--but took me forever to make--Ha Ha---- - 11/22/10

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  • Being a Brit pumpkin pie is something I've never tried but this sounds lovely, I'm growing pumpkins in the garden for my son to make lanterns with for Halloween, now I have something to do with the inside of the pumpkin too!! - 6/14/10

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  • What a fantastic recipe! Thanks. - 6/13/10

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  • It's hard for me to find great tasting desserts with my dairy allergy, this fit the bill big time! - 6/12/10

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  • Pastry a bit dense. - 6/12/10

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  • This is delicious!!! - 6/12/10

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  • I can't wait to try this, my SIL is having a bake sale on the 19th of this month. Yummmm - 6/12/10

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  • Incredible!
    0 of 1 people found this review helpful
    I've made this potlucks and will be making it for Thanksgiving!! I love it!! - 11/20/09

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  • 0 of 1 people found this review helpful
    I can't wait to try this...yum pumkin & pecans! - 5/23/09

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  • 0 of 2 people found this review helpful
    i'll try this pumpkin pie... - 5/15/09

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  • Incredible!
    0 of 1 people found this review helpful
    A little high in the calorie dept but delicious! - 5/14/09

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  • Incredible!
    0 of 1 people found this review helpful
    I am not a vegan, butthis recipe sounds wonderful! I am always on the hunt for the new and different...I am going to try this one! - 5/14/09

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  • 0 of 2 people found this review helpful
    I love pumpkin pie and can not wait to give this a try. Sounds great - 5/14/09

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  • 0 of 3 people found this review helpful
    Too many calories for me to afford this for a dessert. - 5/14/09

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  • Incredible!
    0 of 1 people found this review helpful
    this is fabulous! - 5/14/09

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  • Incredible!
    0 of 1 people found this review helpful
    Sounds delicious! I will use my frozen sunshine squash instead of the pumpkin. My family loves anything pumpkin! - 5/14/09

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  • Very Good
    0 of 3 people found this review helpful
    great taste, but so many calories - 4/16/09

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