Vegan Pumpkin Tart with Oat Crust

Submitted by Marci | Forks Over Knives Magazine
Servings 6

Ingredients
  

  • 1 1/2 cups rolled oats
  • 4 Tbsp flaxseed meal
  • 3 Tbsp Almond butter
  • 3/4 cup + 2-4 tbsp almond milk
  • 15 oz can spiced pumpkin
  • 1/3 cup chopped dates
  • 1/4 cup maple syrup
  • 2 tbsp corn starch
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Frozen vogurt

Instructions
 

  • Preheat oven to 375 degrees.
  • For crust, in food processor, combine oats. 3 tbsp flaxseed meal, and almond butter. Pulse till mixed. With processor running, slowly add 2-4 tbsp milk till mixture starts to cling together and is slightly moistened. Press on bottom and up sides of tart pan with removable bottom.
  • For filling, combine remaining 1 tbsp flaxseed meal and 1/4 cup water - let stand 5 minutes.
  • Then add it to processor with remaining 3/4 cup milk and remaining ingredients. Process till smooth. Spread filling into crust.
  • Bake 50-55 minutes till filling is set. Cool on wire rack for 30 minutes. Chill 2 to 8 hours. Serve with frozen yogurt.

Notes

The first time I made this I used plain canned pumpkin puree and added spices.
The second time, I followed the recipe and used a can of spiced pumpkin.
The first time was much better.

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