Vegan Pumpkin Tart

Yields: one 9-inch tart

For the tart shell:

2 cup pecans

1/2 cup dates

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon salt

 

For the filling:

1 1/2 cup cashews, soaked overnight or in boiling water for 1 hour

1/2 cup maple syrup

1/2 cup almond milk

1/2 cup +2 tablespoons coconut oil

1 cup pumpkin puree

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 teaspoon vanilla

 

Directions

 

Pulse the dates in a food processor until they are fully chopped. 

 

Add the remaining ingredients to the dates and continue to process until crumbly but holds its shape when squeezed. 

 

Press crust mixture into a lightly greased tart pan or a pie pan. Bake the crust if desired for 5 minutes at 350°F.

In a blender, pour all of the liquid ingredients, spices, and lastly the cashews. Blend the mixture, scraping down the sides until the filling is completely smooth. If mixture is not blending smoothly, add one tablespoon of almond milk at a time until it blends smoothly. Do not add too much liquid or the filling may become loose and not set properly.

Refrigerate the dessert for a couple of hours or overnight.