A decadent Vegan Pumpkin Tart with a smooth caramely pumpkin filling in a tender pecan oat crumb crust. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!

Decadent Vegan Pumpkin Tart w/ silky smooth pumpkin filling and a toasted pecan oat crust. Richly spiced, easy to make, and freezes beautifully. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!

We rarely hear the inward music but we are all dancing to it nevertheless.

rumi

This Vegan Pumpkin Tart is satisfyingly indulgent which makes it perfect for holiday dinners! Besides being incredibly rich and delicious, it also comes together quickly. You can make it a day before serving AND it freezes beautifully!

Pecans and oats are pulsed together in the food processor, then pressed into a tart pan and baked. Pumpkin and coconut cream go into a saucepan to cook up into a luscious pudding with notes of caramel and spice. Pour the pumpkin filling into the cooled crust and your tart is done!

A decadent Vegan Pumpkin Tart with a smooth caramely pumpkin filling in a tender pecan oat crumb crust.  Richly spiced, easy to make, and freezes beautifully.  Perfect for the holidays!

Ingredients in vegan pumpkin tart

How to make vegan pumpkin tart

pecans, pumpkin, coconut cream, dates and ginger

Make the crust

STEP ONE – In a food processor, grind pecans until they become a coarse meal. Add oats, flour, dates, coconut oil and salt. Pulse until combined and begins to adhere together.

Crust ingredients pulsing in the food processor.

STEP TWO – Press crust into a well oiled 11″ tart pan with a removable bottom. Make sure you press firmly into the sides. Bake crust 15-20 minutes in a preheated on at 350F.

Pressing the crust into the tart pan.

Make the Pumpkin filling

STEP ONE – In a saucepan mix together pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves.  Bring to a simmer stirring until completely blended and smooth. About 5 minutes

In a stock pot, pumpkin, sugar, maple, coconut cream, and spices.

STEP TWO – In a small bowl whisk together cornstarch and nondairy milk (or water).  

Whisking cornstarch in a bowl.

STEP THREE – Add to the simmering pumpkin mixture.  Stir for 2 minutes while simmering.  It will get thick and caramely.

Pouring cornstarch into pumpkin mixture.

STEP FOUR – Add coconut oil and whisk in until completely melted and fully incorporated.

The coconut oil really smooths out the tart and helps it set.

Adding in coconut oil.

STEP FIVE – Remove from heat and pour warm filling into prebaked tart crust. Smooth out the top. Let set up in the fridge for at least 2 hours and up to 1 day.  

Smoothing the filling into the baked crust.

SERVE with your favorite whipped topping! We like serving small slices of this tart as it is quite rich.

We cut the leftover tart into squares and store in the freezer, the kids declare these treats totally delicious eaten frozen!

The crust will be at its best the day of making.

FAQ’s

How long is vegan pumpkin tart good for?

The crust is at its best the day of making. But it is still quite delicious up to 2 days stored in the fridge. Also it freezes well.

Is vegan pumpkin tart healthy?

We think it is healthy to treat yourself to a slice of Pumpkin Tart! There are a lot of nutrients in pumpkin, coconut cream and spices. Everything in moderation!

What is the difference between fresh and canned pumpkin?

Fresh roasted pumpkin has a fresher flavor and is lighter in color. Canned pumpkin is denser and darker in color. Some canned brands have better flavor than others.

more recipes you may enjoy

Decadent Vegan Pumpkin Tart w/ silky smooth pumpkin filling and a toasted pecan oat crust. Richly spiced, easy to make, and freezes beautifully. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!

We really hope you enjoy this Pumpkin Tart!

~Tonia

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
A decadent Vegan Pumpkin Tart with a smooth caramely pumpkin filling in a tender pecan oat crumb crust. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!

Vegan Pumpkin Tart

  • Author: Tonia | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 11” tart 1x
  • Category: dessert
  • Method: baked
  • Cuisine: American
  • Diet: Vegan

Description

Decadent Vegan Pumpkin Tart w/ silky smooth pumpkin filling and a toasted pecan oat crust. Richly spiced, easy to make, and freezes beautifully. Richly spiced, easy to make, and freezes beautifully. Perfect for the holidays!


Ingredients

Units Scale

For the crust

Pumkin Filling

  • 1 cup pumpkin puree
  • 3/4 cup (6 ounces) coconut cream
  • 1/2 cup sugar (or coconut sugar– a little less sweet)
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 t dried ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 2 tablespoons cornstarch
  • 2 tablespoons nondairy milk or water
  • 2 tablespoons coconut oil

Instructions

Make the Crust

  1. In food processor grind pecans until they become a coarse meal.  
  2. Add oats, flour, dates, coconut oil, and salt.  Pulse until combined and beginning to adhere together.
  3. Press crust into a well oiled 11″ tart pan with a removable bottom.  Make sure you press well into the sides.  Bake crust 15-20 minutes at 350F.

Make the Pumpkin filling

  1. In a saucepan mix together pumpkin puree, coconut cream, sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves.  Bring to a simmer stirring until completely blended and smooth. About 5 minutes
  2. In a small bowl whisk together cornstarch and nondairy milk (or water).  Add to the simmering pumpkin mixture.  Stir for 2 minutes while simmering.  It will get thick and caramely. Add the coconut oil and whisk until completely melted and fully incorporated.
  3. Remove from heat and pour into the cooked crust.  Let set up in the fridge for at least 2 hours and up to 1 day.  

Serve with your favorite whipped topping.


Notes

The crust will be at its best the day of making.

We like serving small slices of this tart as it is quite rich.

You can cut the leftover tart into squares and store in the freezer, for totally delicious frozen treats!

 

Nutrition

  • Serving Size: 1 piece
  • Calories: 338
  • Sugar: 20.7 g
  • Sodium: 134.4 mg
  • Fat: 16.2 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 36.2 g
  • Fiber: 4.1 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Keywords: vegan pumpkin tart, pumpkin tart recipe, vegan dessert thanksgiving, thanksgiving desserts vegan

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Great. Thank you so much. Can’t wait to make it. Got your recipe from a friend who made it for Thanksgiving with great success!

  2. I can attest that this freezes perfectly. Made this tart a week before thanksgiving and kept it in the springform pan until it was frozen. Removed the sides and kept frozen until the day before Thanksgiving. Thawed wonderfully, tasted fabulous topped with a whipped up heavy plant-based cream. A real crowd pleaser, I will make this again for sure.

  3. This is delicious! Recipe as written is perfect. I didn’t try it the day of making but it’s been sitting in my fridge for 5 days now and both the crust and filling still taste great. The crust is crumbly but holds together well enough for slicing and serving without making a huge mess. I don’t have a proper cover for the pan so it’s just stored uncovered; I don’t think the taste or texture is affected by this but the filling did start cracking on the second day.

    1. Awesome Bowie, so glad you enjoyed this! It probably just got dried out thus the cracking. I froze the leftovers, cut in little squares, my kids eat them frozen!

  4. Hi, do you think this crust would work without pre- baking? As a traditional pumpkin pie, pour in filling and bake crust and filling together. Thank you!

    1. Hi Cathy, The filling is made in a sauce pan on the stove top and then poured into the baked crust and then chilled. Faster then pumpkin pie 🙂

  5. I LOVE this post. Very interesting info! Perfect just what I was looking. Nice PICS. I’m so glad you enjoyed this recipe. Thank You !!!

  6. I rarely bake but the vegan pumpkin tart sounds delish! However, I have never liked the consistency or texture that corn starch gives to foods. Is there anything else I can use or can it be left out or any adjustments to recipe that will prevent the filling from being runny? BTW, I’m not a vegan but prefer cleaner options and this dessert fits the bill!

    Thanks for all the great recipes!

    1. I totally hear you on the cornstarch, surprisingly it blended in really well and we didn’t get that cornstarchy texture or flavor (I have some critical test tasters here😉). When we left it out the tart was loose. Alternatively you could try arrowroot?

Share this with the world

Hi, I'm Tonia!

Subscribe
to get recipes via email