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Vegan Pumpkin Tart with Ginger Crust

  • 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


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



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

Salted Caramel Sauce (optional)

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


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.


*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.


  • 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