Imagine a dessert so luxurious, so perfectly balanced between healthy ingredients and mouthwatering flavor, that it completely transforms your perception of vegan baking. This Vegan Pumpkin Praline Tart is not just a recipe—it's a culinary revelation that proves plant-based desserts can be incredibly rich, satisfying, and absolutely irresistible. With its gluten-free almond flour crust, luscious pumpkin filling, and crunchy pecan topping, this tart is about to become your new autumn obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups of almond flour
- 1 cup of pumpkin puree
- 1/2 cup of maple syrup
- 1/4 cup of coconut sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1/4 cup of chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with a plant-based cooking spray or wiping with a small amount of coconut oil.
- In a large mixing bowl, combine almond flour, coconut sugar, cinnamon, nutmeg, and salt. Mix thoroughly to ensure even distribution of spices.
- Add pumpkin puree and maple syrup to the dry ingredients. Stir until a cohesive, slightly sticky dough forms. The mixture should hold together when pressed.
- Transfer the dough into the prepared tart pan. Use your fingers to press the mixture evenly across the bottom and up the sides of the pan, creating a uniform crust.
- Sprinkle chopped pecans evenly across the surface of the tart, gently pressing them into the pumpkin mixture.
- Place the tart pan on a baking sheet to catch any potential drips and ensure even baking.
- Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let cool completely in the pan for at least 1 hour. The tart will continue to set as it cools.
- Once cooled, carefully remove the tart from the pan by pushing up the removable bottom.
- Slice into 10 equal servings and serve at room temperature. Optional: Garnish with additional chopped pecans or a light dusting of cinnamon.
Tips
- Use fresh, high-quality ingredients for the best flavor. Freshly ground spices can make a significant difference in taste.
- Make sure your pumpkin puree is well-drained to prevent a soggy crust. If using canned puree, let it sit in a fine-mesh strainer for 15 minutes to remove excess moisture.
- Press the crust mixture firmly and evenly into the tart pan to ensure a consistent baking result.
- For extra flavor, lightly toast the pecans before chopping and sprinkling them on the tart.
- Allow the tart to cool completely before slicing to help it set properly and maintain its structure.
- Store the tart in the refrigerator for up to 4 days, covering it loosely with parchment paper to maintain its texture.
- For a more decorative presentation, consider garnishing with a light dusting of cinnamon or a few whole pecans just before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
