• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, sweet, pies & crumbles · November 18, 2020

Vegan Pumpkin Tart with Ginger Crust

Jump to Recipe·Print Recipe

Skip the pie for this creamy vegan pumpkin tart with spiced gluten-free “gingersnap” crust and salted caramel drizzle. The perfect Thanksgiving dessert!

Vegan Pumpkin Tart with Ginger Crust (gluten-free)

Every year I post a new pumpkin pie recipe because a) its the classic-est of thanksgiving dessert classics and every table deserves one b) I adore pumpkin pie eating, so testing a new one every year is the opposite of a chore and c) I like the creative challenge of coming up with a new spin that still does tradition justice.

But this year I made a pie adjacent move to the pumpkin TART – she’s unique, she’s elevated, she’s classy, she’s 10x easier to photograph than those dang lopsided triangular slices. And (I may or may not say this every year but) this is easily my favorite pumpkin pie/tart recipe to date!

Vegan Pumpkin Tart with Ginger Crust (gluten-free)

Better than Pumpkin Pie?

No shade to pumpkin pie, but this vegan pumpkin tart is my new favorite because:

  • ULTRA silky pumpkin filling.
  • Also a no-bake filling, so you get to skip the anxiety of carrying a filled to the tippy top pie pan to the oven.
  • The ginger crust that could be a dessert all it’s own.
  • The sneaky (not a gingersnap!) gluten-free ingredient that makes this crust so easy – buttery, perfectly crumbly, heavily spiced!
  • The salted caramel drizzle, no explanation required.
Vegan Pumpkin Tart with Ginger Crust (gluten-free)
Vegan Pumpkin Tart with Ginger Crust (gluten-free)

The Gluten-Free “Gingersnap” Crust

This crust has a little secret and that secret is: CEREAL. Because gluten-free gingersnap cookies are too hard to find and too much work to make when you already got pie to do, so crispy brown rice cereal is the perfect stand in that still creates that same graham-cracker reminiscent crust texture. Of course you can use other cereals too, just make sure they are toasted not puffed.

To create that gingersnap flavor we are also using:

  • molasses
  • maple syrup
  • almond butter (to bind and keep it oil-free!)
  • cinnamon
  • ginger
  • and a pinch of salt

This crust comes together so easily in the food processor. Just make sure to press it in very firmly to your tart pan so it’s not too crumbly after baking. I like to place a piece of wax paper on top of the crust and use the bottom of a measuring cup to apply even pressure. Then bake the crust until golden and cool completely while you prep the filling.

Vegan Pumpkin Tart with Ginger Crust (gluten-free)

The Creamy Pumpkin Filling

Photos truly don’t do the texture of this stuff justice, it’s just so. damn. silky. Made with:

  • Pumpkin puree, of course
  • Coconut milk, and yes I do recommend the full-fat canned kind here, can’t vouch for how lower fat milks will work
  • Medjool dates to sweeten and thicken
  • Pumpkin pie spice (cinnamon, ginger, nutmeg, cloves, allspice)
  • Vanilla extract
  • And – the one semi curveball ingredient – agar agar powder

The agar agar is what makes the filling set without having to use raw cashews or coconut oil, and it allows for the tart to be out at room temp for for short periods of time without melting immediately like many cashew based desserts. I did include an alternative filling option if you can’t find it!

More Vegan Thanksgiving Desserts You’ll Love

  • SunButter Pumpkin Pie (my favorite no-tart recipe!)
  • Date-Sweetened Pumpkin Pie
  • Vegan Paleo Pecan Pie Bars (date-sweetened!)
  • Beet Sweet Potato Pie
  • Apple Crisp Bars
Vegan Pumpkin Tart with Ginger Crust (gluten-free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Tart with Ginger Crust

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 18 minutes
  • Total Time: 2 hours 18 minutes
  • Yield: 8 slices 1x
  • Category: tart
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Skip the pie for this creamy vegan pumpkin tart with spiced gluten-free “gingersnap” crust and salted caramel drizzle. The perfect Thanksgiving dessert!


Ingredients

Scale

Ginger Crust

  • 4 cups (100g) crispy rice cereal*
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  • 1/4 cup (65g) almond butter
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt

Pumpkin Filling

  • 3/4 cup (~9 or 150g) pitted medjool dates
  • 1 1/2 cups (300g) full-fat coconut milk
  • 1 cup (240g) pumpkin puree
  • 2 tsps pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp agar agar powder**

Salted Caramel Sauce (optional)

  • 1/4 cup (65g) almond butter
  • 1/4 cup (80g) maple syrup
  • 2–4 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

For the crust:

  1. Grind the cereal in a food processor to a fine crumble.
  2. Add remaining ingredients and process until sticky and clumpy.
  3. Firmly press into a tart pan (or use muffin tins and make mini tarts if you don’t have one).
  4. Bake for 15-18 minutes at 350ºF until starting to brown.
  5. Cool completely (I popped mine in the freezer for about 1 hour).

For the filling:

  1. Blend everything except the agar agar until very smooth and creamy.
  2. Transfer to a saucepan, sprinkle in the agar agar, and heat over low to medium whisking consistently. Simmer until slightly thickened.
  3. Pour into the crust, smooth the top, and refrigerate overnight.
  4. Whisk together all the ingredients for the caramel, drizzle on top of the chilled tart, slice and eat!
  5. Keep leftovers in the fridge.

Notes

*Or any toasted crispy gluten-free cereal will work, I do not recommend puffed cereal though.

**Gelatin will work here was well if not vegan. If you don’t want to use the agar agar, I’d recommend THIS pumpkin filling instead.


Nutrition

  • Serving Size: 1 slice
  • Calories: 304
  • Sugar: 27g
  • Sodium: 159mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g

Keywords: pie, thanksgiving, gingersnap, easy, cereal, gluten free, caramel, healthy, no bake, dessert, fall

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Pin
Share
Tweet
Email

In: vegan, gluten-free, sweet, pies & crumbles

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Pumpkin Breakfast Cookies
No-Bake Chocolate Cream Pie
Gingerbread Nice Cream

Comments

  1. Jeni says

    December 19, 2020 at 3:38 pm

    Oh, Natalie!
    I cannot thank you enough for making a vegan pie/ tart that I can actually replicate. I can’t afford to drop $10+ on cashews alone like most of these recipes expect you to. I normally don’t associate pumpkin pie with Christmas, but “Rockin’ Around the Christmas Tree” seems to disagree…
    Either way, I will be making this for Christmas dessert next week because I don’t think that I could stand waiting for much longer!

    Reply
    • Natalie says

      December 19, 2020 at 7:19 pm

      Hahaha breaking tradition in the best way possible I think, pumpkin season is much too short😉 And I absolutely feel you, raw cashews are a rip off and I personally think they always overpower the flavor a bit too much anyways. I hope you love this one, you have to let me know how it turns out Jeni…🤗🎄 Happy holidays!!

      Reply
      • Jeni says

        January 12, 2021 at 9:35 am

        My wife was suprised with a day off on Christmas Eve, so we ended up baking these together! Despite her serious deficit for all things baking related, these turned out amazing! Blender recipes ftw 🙂
        We subbed tahini for the almond butter because I love how it has complemented each main flavor (ginger, maple syrup, pumpkin) in other recipes I have tried. Combined, they were an absolute dream team.

        Thanks again, Natalie!

        ★★★★★

        Reply
        • Natalie says

          January 12, 2021 at 9:38 am

          That sounds like a lovely Christmas Eve, I am so happy you guys enjoyed it! Haha I try to keep my recipes as easy as possible, minimal mixing required 😀 And funny enough I ALMOST made the crust with tahini myself so I bet that was delicious! Appreciate the feedback Jeni

          Reply
  2. Ali says

    November 21, 2021 at 9:00 am

    Can you use arrow root powder instead of the agar agar powder?

    Reply
    • Natalie says

      November 21, 2021 at 10:45 am

      Arrowroot is not perfectly interchangeable for agar agar, but if you want to try it use about 3-4 tbsp!

      Reply
  3. Kathy says

    November 7, 2022 at 4:22 pm

    What can you use in place of almond butter to keep it nut free?

    Reply
    • Natalie says

      November 7, 2022 at 4:39 pm

      Hi Kathy! Try sunflower seed butter or tahini👌

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Vegan Ginger Molasses Cookies (paleo friendly!)

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Blackberry Coconut Bars

Blackberry Coconut Bars

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue