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:
- Grind the cereal in a food processor to a fine crumble.
- Add remaining ingredients and process until sticky and clumpy.
- Firmly press into a tart pan (or use muffin tins and make mini tarts if you don’t have one).
- Bake for 15-18 minutes at 350ºF until starting to brown.
- Cool completely (I popped mine in the freezer for about 1 hour).
For the filling:
- Blend everything except the agar agar until very smooth and creamy.
- Transfer to a saucepan, sprinkle in the agar agar, and heat over low to medium whisking consistently. Simmer until slightly thickened.
- Pour into the crust, smooth the top, and refrigerate overnight.
- Whisk together all the ingredients for the caramel, drizzle on top of the chilled tart, slice and eat!
- 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