Vegan Gluten-Free Pumpkin Pecan Tart 🎃 – Easy Holiday Dessert That Everyone Loves
Delight your guests with this velvety vegan pumpkin pecan tart that’s gluten-free, easy to make, and perfect for any holiday spread!
This Vegan Gluten-Free Pumpkin Pecan Tart is the ultimate holiday dessert that bridges the gap between traditional flavors and modern dietary needs. With a buttery almond-flour crust, a silky coconut cream filling, and a crunchy pecan topping, it’s a festive treat that requires no dairy or gluten. Perfect for Thanksgiving or any celebration, this tart is easy to prepare ahead of time and will satisfy both vegan and non-vegan palates with its warm spices and comforting texture.
Whether you’re hosting a holiday dinner or looking for a make-ahead dessert, this recipe offers convenience without compromising flavor. The combination of toasted pecans and pumpkin spices creates a rich, autumnal vibe that’s ideal for the season. Plus, it’s completely free of common allergens, making it accessible for everyone to enjoy.
The crust is made with almond flour and coconut oil, giving it a tender, crumbly texture that holds up perfectly to the creamy filling. The filling uses canned pumpkin puree and full-fat coconut milk to create a velvety base, while a blend of cinnamon, nutmeg, and ginger adds warm, festive notes. Toasted pecans on top add a delightful crunch and earthy depth.
This tart can be served chilled or at room temperature, making it versatile for different occasions. It’s also a great make-ahead dessert—simply prepare it the day before your event and refrigerate until ready to serve. The result is a show-stopping dessert that’s as beautiful as it is delicious.
Pin this recipe to your Thanksgiving board and impress your guests with a guilt-free indulgence that everyone will love! With its perfect balance of flavors and textures, this tart is sure to become a holiday favorite year after year.
Ingredients
- 1 ½ cups almond flour (blended almonds, no added sugar)
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 (15-ounce) can full-fat coconut milk (chilled overnight)
- 1 (15-ounce) can pumpkin puree (not pie filling)
- ¾ cup maple syrup
- 2 tablespoons arrowroot powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup toasted pecan pieces
Instructions
- Step 1: Prepare the crust: In a medium bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until the mixture resembles coarse crumbs. Press the mixture into a 9-inch tart pan with a removable bottom, ensuring it’s evenly distributed. Bake at 350°F (175°C) for 15-18 minutes, or until lightly golden. Let cool completely.
- Step 2: Make the filling: In a large bowl, whisk pumpkin puree, maple syrup, arrowroot powder, cinnamon, nutmeg, ginger, and cloves until smooth. Pour the chilled coconut milk into the mixture and stir until fully combined. Taste and adjust spices if needed.
- Step 3: Assemble the tart: Pour the filling into the cooled crust, smoothing the top with a spatula. Sprinkle toasted pecan pieces evenly over the surface. Refrigerate for at least 4 hours, or until set.
- Step 4: Serve and store: Once set, run a small knife around the edges of the tart to loosen it. Remove the tart pan rim and slice into wedges. Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Why This Recipe Works
⏰ Effortless Make-Ahead Dessert
This tart requires minimal effort and can be prepared up to 24 hours in advance. The crust and filling set perfectly in the refrigerator, making it ideal for busy holiday hosts.
💰 Affordable Ingredients
All ingredients are pantry staples or easily accessible, with no specialty items required. The tart uses simple, budget-friendly components like canned pumpkin and coconut milk.
👥 Allergen-Free for Everyone
The recipe is vegan, gluten-free, and dairy-free, making it inclusive for guests with dietary restrictions. No hidden allergens or processed additives are used.
🌟 Crowd-Pleasing Flavor
The combination of warm spices, creamy pumpkin, and crunchy pecans creates a flavor profile that appeals to both vegan and non-vegan palates, ensuring universal enjoyment.
Vegan Gluten-Free Pumpkin Pecan Tart
A festive, make-ahead dessert perfect for holidays and gatherings.
🛒 Ingredients
- - 1 ½ cups almond flour
- - ¼ cup coconut oil, melted
- - 2 tablespoons maple syrup
- - 1 teaspoon vanilla extract
- - ¼ teaspoon salt
- - 1 (15-ounce) can full-fat coconut milk
- - 1 (15-ounce) can pumpkin puree
- - ¾ cup maple syrup
- - 2 tablespoons arrowroot powder
- - 1 tablespoon ground cinnamon
- - ½ teaspoon ground nutmeg
- - ½ teaspoon ground ginger
- - ¼ teaspoon ground cloves
- - ¼ cup toasted pecan pieces
👨🍳 Instructions
Prepare the crust: In a medium bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until the mixture resembles coarse crumbs. Press the mixture into a 9-inch tart pan with a removable bottom, ensuring it’s evenly distributed. Bake at 350°F (175°C) for 15-18 minutes, or until lightly golden. Let cool completely.
💡 Chill the tart pan in the refrigerator for 10 minutes after baking to help the crust set before adding the filling.
Make the filling: In a large bowl, whisk pumpkin puree, maple syrup, arrowroot powder, cinnamon, nutmeg, ginger, and cloves until smooth. Pour the chilled coconut milk into the mixture and stir until fully combined. Taste and adjust spices if needed.
💡 Use a hand blender if the mixture is too thick to combine smoothly.
Assemble the tart: Pour the filling into the cooled crust, smoothing the top with a spatula. Sprinkle toasted pecan pieces evenly over the surface. Refrigerate for at least 4 hours, or until set.
💡 For a decorative touch, drizzle a thin line of melted chocolate or caramel over the pecans before chilling.
Serve and store: Once set, run a small knife around the edges of the tart to loosen it. Remove the tart pan rim and slice into wedges. Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
💡 For a festive presentation, serve with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Almond flour provides a gluten-free, nutty base for the crust. For a nut-free option, use sunflower seed flour (also called sunbutter flour), which offers a similar texture and binding properties.
Substitutions: Sunflower seed flour, oat flour (certified gluten-free), or a gluten-free all-purpose flour blend.
Coconut Oil
Coconut oil adds richness and a subtle coconut flavor that complements the pumpkin spices. Use refined coconut oil for a neutral taste or unrefined for a stronger coconut aroma.
Substitutions: Vegan butter, olive oil (for a more savory note), or avocado oil.
Coconut Milk
Full-fat coconut milk is essential for creating a creamy filling. Chilled coconut milk separates into solid and liquid layers—this is normal and helps the filling set properly.
Substitutions: Cashew cream (blended soaked cashews + water), oat milk (for a lighter texture), or soy milk (unsweetened).
Pecans
Toasted pecans add a delightful crunch and earthy flavor. If unavailable, substitute with walnuts, pistachios, or chopped hazelnuts for a similar texture.
Substitutions: Walnuts, pistachios, hazelnuts, or even sunflower seeds for a nut-free option.
Pro Tips for Perfect Pumpkin Pecan Tart
✨ Crust Perfection
Press the crust firmly into the tart pan using the back of a spoon or a small glass. This ensures an even thickness and prevents cracking during baking.
🔥 Filling Consistency
If the filling is too runny, add an additional tablespoon of arrowroot powder to thicken it. For a richer texture, increase the coconut milk to 1.5 cans.
🍂 Spice Adjustment
Taste the filling before chilling and adjust spices to your preference. Add a pinch of black pepper to enhance the pumpkin flavor, or a dash of maple extract for extra sweetness.
🥄 Serving Suggestions
Serve with a dollop of coconut whipped cream or a sprinkle of cinnamon sugar for an extra festive touch. Pair with a spiced chai or a glass of dessert wine for a complete holiday experience.
Variations & Customizations
Nut-Free Version
Replace the pecans with toasted sunflower seeds or pumpkin seeds. Use oat flour or a gluten-free all-purpose flour blend for the crust, and substitute coconut oil with vegan butter for a richer flavor.
Spiced Cinnamon Sugar Topping
Mix 2 tablespoons of cinnamon sugar (equal parts sugar and cinnamon) and sprinkle over the pecans before chilling. This adds a sweet, crunchy layer that complements the tart’s spices.
Mini Tarts
Divide the crust mixture into 12 mini tart pans and fill with the pumpkin mixture. These individual tarts are perfect for holiday parties or as make-ahead desserts. Chill for 4 hours before serving.
Chocolate Drizzle
Melt ¼ cup of vegan dark chocolate and drizzle it over the set tart before chilling. The chocolate adds a rich contrast to the pumpkin and pecan flavors.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Roasted Butternut Squash with Sage Butter – The earthy squash complements the tart’s pumpkin flavor and adds a savory element to the meal.
- Spiced Apple Cider – The warm spices in the cider echo the tart’s flavors and provide a refreshing contrast to the richness of the dessert.
- Maple-Glazed Sweet Potatoes – A sweet and savory side that pairs beautifully with the tart’s spices and adds a festive touch to the holiday table.
🍷 Drink Pairings:
Pair the tart with a glass of spiced chai, dessert wine like late harvest Riesling, or a non-alcoholic pumpkin spice latte. The warm spices and sweetness of these drinks enhance the tart’s flavors and create a cohesive holiday experience.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the tart up to 24 hours in advance. Chill it in the refrigerator until ready to serve. The crust and filling will set perfectly, and the flavors will deepen over time.
Refrigerator Storage
Store the tart in an airtight container in the refrigerator for up to 5 days. The filling may become slightly softer over time, but the tart will remain delicious and safe to eat.
Freezer Storage
Wrap the tart tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. The texture may change slightly, but the flavor will remain vibrant.
Reheating Instructions
This tart is best served chilled or at room temperature. If you prefer a warm version, microwave individual slices for 10-15 seconds. Avoid oven reheating, as it may dry out the crust.
Troubleshooting & Common Questions
Q: Why is my crust too crumbly?
A: The crust may not have been pressed firmly enough into the tart pan. Ensure you use the back of a spoon or a small glass to compress the mixture evenly. Adding 1-2 extra tablespoons of coconut oil can also help bind the crust better.
Q: How can I prevent the tart from sticking to the pan?
A: Chill the tart pan in the refrigerator for 10 minutes after baking to set the crust before adding the filling. Before serving, run a small knife around the edges to loosen the tart and make it easier to remove from the pan.
Q: Why is my filling runny?
A: The filling may not have set long enough in the refrigerator. Ensure you chill the tart for at least 4 hours. If it’s still runny, add an additional 1-2 tablespoons of arrowroot powder to thicken the mixture before chilling again.
Q: Can I use canned pumpkin pie filling instead of puree?
A: No. Canned pumpkin pie filling contains added sugars, preservatives, and often dairy, which will alter the recipe’s texture and flavor. Always use 100% pure pumpkin puree for the best results.
Final Thoughts
This Vegan Gluten-Free Pumpkin Pecan Tart is more than just a dessert—it’s a celebration of flavor, inclusivity, and holiday joy. With its rich, spiced pumpkin filling and crunchy pecan topping, it captures the essence of the season while catering to a wide range of dietary needs. Whether you’re hosting a large gathering or simply enjoying a cozy family dinner, this tart is sure to impress.
The best part? It’s incredibly easy to make and can be prepared ahead of time, freeing you up to enjoy the festivities. The combination of warm spices, creamy pumpkin, and toasted pecans creates a flavor profile that’s both comforting and festive. And with no dairy, gluten, or processed ingredients, it’s a guilt-free indulgence that everyone can enjoy.
For best Pinterest visibility, post this tart recipe as part of a complete meal series over 5-7 days: start with the tart as the anchor dessert, followed by complementary sides like roasted butternut squash or spiced apple cider, and finish with a festive drink pairing. Happy baking, and enjoy your holiday celebrations!
