Vegan Gluten-Free Pumpkin Pecan Tart 🎃 – Easy Holiday Dessert That Everyone Loves

Ingredients

• • 1 ⅞ cups almond flour
• • ⅞ cup coconut oil
• • 2 ⅞ tablespoons maple syrup
• • 1 ⅞ teaspoon vanilla extract
• • ⅞ teaspoon salt
• • 1 (15-ounce) can full-fat coconut milk
• • 1 (15-ounce) can pumpkin puree
• • ⅞ cup maple syrup
• • 2 ⅞ tablespoons arrowroot powder
• • 1 ⅞ tablespoon ground cinnamon
• • ⅞ teaspoon ground nutmeg
• • ⅞ teaspoon ground ginger
• • ⅞ teaspoon ground cloves
• • ⅞ cup toasted pecan pieces

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.