Autumn Spice Pumpkin Tart (Gluten Free)
- Anthology of Crumbs
- Oct 27
- 1 min read
1
Gluten Free Flours:
To make your own oat flour, process rolled oats in a high speed blender until a fine powder forms. Be sure to measure the flour after blending to ensure you have the correct volume for the crust.
2
The Crucial Rest:
The total rest time (at least 30 minutes at room temperature or 2 hours chilled) is absolutely critical. Do not skip or shorten it. This allows the egg and pumpkin filling to fully set, giving the tart its proper texture.
3
Spice Substitution (Flavour Focus):
The recipe uses dark rum or bourbon in the filling for a deeper, more sophisticated flavour (always spelt with a u), as the alcohol bakes off. If you do not have these spirits, another teaspoon of pure vanilla extract can be used in a pinch.
4
Don't Overmix the Crust:
When folding in the final ½ cup of oat flour (Step 3), mix only until the dough just comes together. Overmixing can result in a tough rather than delicate crust.
5
Serving Temperature:
While delicious warm, the best texture is achieved when the tart is served chilled, after it has fully set in the refrigerator.
Notes
1
Preheat oven to 400°F. Grease a pie dish with coconut oil.
2
Make Crust Dough. In a food processor, combine 1 cup of the oat flour with the arrowroot powder, coconut sugar, baking powder, baking soda, salt, cinnamon, and pinch of nutmeg and pulse until combined. Add the coconut oil, egg, vanilla, cashew butter, and maple syrup, and pulse again to combine.
3
Bake Crust. Making sure to scrape down the sides of the processor, transfer the mixture to a large bowl. Add the remaining ½ cup oat flour and fold it in until the mixture is combined and resembles a dough. Press it into the prepared pie dish and bake for 13 minutes.
4
Make Filling. Meanwhile, In a high powered blender, combine the eggs, pumpkin puree, coconut milk, dark rum or bourbon, coconut sugar, salt, cinnamon, nutmeg, ginger, and allspice. Blend until completley smooth.
5
Bake Pie. Pour the filling into the pie crust, return it to the oven, and bake for 45 minutes, until the center is set.
6
Cool and Serve. Remove the pie from the oven and let it rest for at least 30 minutes. Then serve it immediately, with ice cream of choice, if desired. Or place in fridge for at least 2 hours to serve chilled.
Instructions
2 Tbsp virgin coconut oil (plus more for the pie dish melted)
1 ½ cups oat flour
3 tsp arrowroot powder
2 Tbsp coconut sugar
½ tsp baking powder
⅛ tsp baking soda
¼ tsp fine sea salt
pinch of freshly grated nutmeg
1 tsp ground cinnamon
1 egg (beaten)
1 tsp pure vanilla extract
1 tsp cashew butter
1 tsp pure maple syrup
Crust
3 eggs
1 (15 ounce or 444 ml) can pumpkin puree
½ cup (120 ml) full fat coconut milk
1 tsp dark rum or bourbon
¾ cup (180 ml) coconut sugar
½ tsp pink Himalayan salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
Pinch of ground allspice
Filling
Autumn Spice Pumpkin Tart (Gluten Free)
Anthology of Crumbs
This lovely dessert elevates the classic pumpkin pie, replacing the traditional wheat crust with a delicate, chewy base made from oat flour and cashew butter. The creamy, dairy free filling is deeply spiced, featuring the bright warmth of cinnamon and ginger alongside a secret splash of dark rum or bourbon that provides a complex, comforting background flavour. It is the perfect modern tart for your autumn table.
Servings :
8
Calories:
Prep Time
15 min
Cooking Time
1 hr
Rest Time
30 min
Total Time
1 hr 45 min
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