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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


  • 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 Cream (optional)


  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 (2)

(5 from 3 votes)
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Amanda4 days 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!

Cheryl5 days ago
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The perfect thanksgiving dessert!

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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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