Thursday, August 25, 2016

pumpkin tart with pecan crust


  • Servings: 8
  • 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 vegetable oil
  • 3 tablespoons real maple syrup
  • 1 cup soy milk
  • 1/4 cup arrowroot powder
  • 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


  • 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.

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