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This picturesque pumpkin tart is worthy of a holiday-dinner finale. A touch of maple syrup in the tart and in the whipped topping yields a sweet autumn flavor, which the crunchy, mildly nutty homemade oat crust complements.

Pumpkin Tart with Oat Crust

Ingredients

  • 1½ cups rolled oats
  • ¼ cup flaxseed meal, divided
  • 3 tablespoons unsalted almond butter
  • 1 cup unsweetened plant milk, such as almond, soy, cashew, or rice; divided
  • 1 15-oz. can pumpkin
  • ⅓ cup chopped pitted whole dates
  • ¼ cup pure maple syrup
  • 2 tablespoons arrowroot powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • Aquafaba Whipped Cream (optional)

Instructions

  1. Preheat oven to 375°F. For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  2. For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes. Add to food processor with pumpkin, ¾ cup milk, the dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Spread filling into crust.
  3. Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of tart pan. If desired, serve tart with Aquafaba Cream.

Comments (19)

(5 from 6 votes)
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Sally B6 months ago
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Can sunflower butter be substituted for the almond butter?

Barbara6 months ago
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The pie filling was great, the best vegan I have had and I’ve been searching for 32 years! I opted for oat flour instead of the arrowroot, The crust I would leave out. Made it that way the first time, will go back to doing that.

Bethanne Simpson6 months ago
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I was very disappointed. I cooked an extra 20 minutes but the filling did not firm up. It looked like the picture and filling tasted good but texture all wrong and very thin. Crust was just ok.

Adriana6 months ago
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Hello! How many grams of oat flour 1 and 1/2 cups oats makes? And, do i need to par bake the crust before adding the filling?

Jessica6 months ago
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Would tahini work in place of the nut/seed butter? We have allergies to nuts and sunflower seeds at our house.

Sondra Kahler6 months ago
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I like to add fresh cranberries to my pumpkin pie filling— it makes little bursts of tartness which complement the sweet and earthy pumpkin custard.

Sandra6 months ago
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Can you make this without a crust?

Darya Sky6 months ago
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I made small size tartelettes and it was crowd favorite on last Thanksgiving dinner. Highly recommend!

Kristine6 months ago
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any substitutes for flax seed? I have a flax seed allergy.

Jeanne C.6 months ago
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Chia seed!

Laura6 months ago
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Can’t wait to try. Any substitutes for almond butter? I have a nut allergy.

Jessica6 months ago
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Would tahini work in place of the nut butter in the crust? We have counter allergies, some to nuts and one to sunflower seeds, so can’t use any nut butters or sunflower seed butter.

Ann Rosenthal6 months ago
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You could try sun butter (made from sunflower seeds)

Melanie6 months ago
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How about SunButter (from sunflower seeds)? It’s what we use in the school cafeteria, as there are several kids with nut allergies.

Sheryl6 months ago
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Looking forward to trying this for Thanksgiving !!

Maria Labeaune6 months ago
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You can try oats butter

Amanda7 months ago
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I made this and it was amazing! It stayed together and cut like a “normal” pumpkin pie. I made it in a pie plate with parchment on the bottom. I did add a tiny bit of xantham gum to the crust, but idk if it needed it in the first place. Delish! I did add lots more spices than the recipe calls for because I like it spicy! Highly recommend!

Cheryl7 months ago
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The perfect thanksgiving dessert!

Emily6 months ago
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Sooo good! The closest and yummiest substitution I’ve found to the real thing. I wonder how this freezes to make ahead of time??

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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