Pumpkin Tart With Pecan Crust |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is a variation on a vegan pumpkin tart that I recieved in an email. I use the sugar free maple syrup because I'm diabetic but if you are able do use real maple syrup. Ingredients:
3/4 cup pecan halves |
3/4 cup rolled oats |
3/4 cup whole wheat pastry flour |
1/2 teaspoon ground cinnamon |
1 pinch salt |
1/4 cup applesauce |
3 tablespoons sugar-free maple syrup |
1 cup skim milk |
1/4 cup cornstarch |
1 (15 ounce) can pumpkin puree |
1/2 cup sugar-free maple syrup |
1/2 teaspoon salt |
1 3/4 teaspoons pumpkin pie spice |
Directions:
1. Preheat oven to 375 degrees.
2. Spray a 9 inch pie plate.
3. Spread nuts over a baking pan.
4. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
5. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
6. Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
7. Mix into dry ingredients to form a soft dough.
8. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
9. Using a whisk, dissolve the cornstarch in the milk.
10. Add pumpkin, 1/2 cup maple syrup, salt and spices.
11. Blend until smooth.
12. Pour filling into crust, and smooth the top.
13. 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.
14. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
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