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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!

Pumpkin Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • 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


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!


Units Scale

For the crust

  • 1 cup, 160 grams, pecans
  • 1 cup oats, quick or regular
  • 1/2 cup whole wheat pastry flour or AP flour (or use a gluten-free flour blend)
  • 34 dates (medjool are good)
  • 1/4 cup coconut oil, softened
  • 1/4 teaspoon salt

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 real maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 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


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.


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!



  • 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