My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.
Provided by Jen
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g
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king thakur
[email protected]I'm not sure about the pecan crust. I've never had it before.
Buddy Walser
[email protected]This recipe looks delicious! I can't wait to try it.
Dillanna Scott
[email protected]I'm going to try this recipe for my next dinner party. I know my guests will love it!
Myla Langton
[email protected]This tart is a great make-ahead dessert. You can make it a day or two in advance and it will still be delicious.
babar Sagar
[email protected]I love the presentation of this tart. It's so elegant and perfect for a special occasion.
Monika Mim
[email protected]This tart is so easy to make, even for a beginner baker.
Herminia Juan
[email protected]I'm not a big fan of pumpkin pie, but this tart was amazing! The pecan crust was the perfect complement to the filling.
Phindile Mngomezulu
[email protected]This recipe is a keeper!
Akitwine Saul
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Ivanna Guevara
[email protected]The filling is perfectly spiced and not too sweet.
Shiva Sapkota
[email protected]The pecan crust adds a nice nutty flavor to the tart.
Joseph Guerra
[email protected]This tart is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for fall.
Golden Dragon
[email protected]I love this recipe! It's so easy to make and always turns out perfect.
George Ndara
[email protected]This pumpkin tart with pecan crust was a hit at our Thanksgiving dinner! The crust was perfectly crispy and the filling was smooth and flavorful.