LOCATIONS

Without YOU we wouldn't BEE!
909 N Fisk Ave, Brownwood, TX, United States, Texas 76801

Mon-Fri: 9am to 6pm

Sun: Closed

(325) 646-7017

Pumpkin Pecan Tart

Pumpkin Pecan Tart being sliced and served.
This content originally appeared on 
tasteforlife.com
Prep Time:
2 hours prep time + 2 hours chill time
Yield:
Serves 8
Recipe Source:
The Healthy Convert by Nicole Maree ($19.99, Hardie Grant Books, 2017). Photo © Elisa Watson 2017

Ingredients

Base

  • 3⁄4 oz raw sunflower kernels
  • 1 oz raw almonds
  • 3 1⁄2 oz gluten-free plain (all-purpose) flour
  • 1⁄4 tsp psyllium husk powder
  • 1⁄2 tsp ground cinnamon
  • 2 1⁄4 oz coconut oil, solid
  • 1 oz coconut sugar
  • 1 1⁄2 oz coconut yogurt
  • 1⁄2 tsp vanilla extract

Filling

  • 2 tsp chia seeds
  • 1 3⁄4 oz pumpkin purée*
  • 5 1⁄2 oz soft medjool dates, pitted
  • 1 tsp vanilla extract
  • 1⁄4 tsp ground sea salt
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground ginger
  • 1⁄4 tsp ground nutmeg
  • 3⁄4 oz coconut oil, softened
  • 1 1⁄3 cups pecans, roughly chopped, divided

Directions

  1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
  2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix chia seeds and 1⁄8 cup of water. Set aside to become gelatinous.
  4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and 1⁄2 cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
  5. Preheat oven to 350°.
  6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
  7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
  8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.

Notes

  • *To make your own pumpkin purée, simply steam or boil peeled pumpkin until tender. Drain and mash to a smooth purée.
  • This tart is best served with a dollop of coconut yogurt.
  • The tart will keep in the fridge for up to 3 days.

Nutrition Info

365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, ★ Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc