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Pumpkin Pie Tart (Raw, Vegan)
Raw, vegan, gluten-free pumpkin pie tart made with an almond crust, coconut whipped cream and candied pumpkin seeds.
Course Dessert
Keyword dessert, gluten-free, plant-based, pumpkin pie, rawvegan
Servings 12 people
Candied Pumpkin Seeds
- 1 cup pumpkin seeds soaked and rinsed
- 1/4 cup + 2 tbsp coconut sugar
- 1 tbsp mesquite powder or lucuma
- 1 tsp cinnamon
- 6 drops vanilla medicine flower essence or 1 tsp vanilla extract
- 1/4 tsp high mineral salt
Almond Crust
- 1 1/2 cups almonds soaked and dehydrated
- 1 cup oat flour raw sprouted oat flour or rolled oats ground
- 1 tbsp mesquite powder or lucuma
- 1/2 tsp cinnamon
- 1/4 tsp high mineral salt
- 1/4 cup coconut oil melted
- 2 tbsp coconut nectar or any other liquid sweetener
Candied Pumpkin Seeds
Add all ingredients in a bowl and mix well until combined.
Place on a lined dehydrator tray and dehydrate at 115 F for 24 – 36 hours until completely dry.
Storage: Sealed container or freezer bag in freezer for 3 months.
Almond Crust
Process dry ingredients in a food processor until mixture forms a flour.
Add remaining ingredients and process until combined.
Press batter firmly into three 4” tart pans OR one 8" tart pan with a removable bottom covering the bottom and sides of each tart pan.
Set in fridge while making filling.
Pumpkin Pie Filling
Place all ingredients in a blender and blend until smooth.
Pour filling in each tart pan and pat on the counter to remove air bubbles.
Set in freezer overnight.
Garnish with coconut whipped cream and candied pumpkin seeds.
Storage: Sealed container in fridge for 3 days or freezer for 1 month.