Gluten-Free Pumpkin & Coconut Cream Tart Recipe

Name: Gluten-Free Pumpkin & Coconut Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (500 milliliter) carton coconut cream; 1 teaspoon finely grated fresh ginger; 1 teaspoon ground cinnamon; 1 pinch cayenne pepper; 1/4 cup maple syrup, plus more for drizzling; 1 cup pure pumpkin puree; 1 large egg; Grain-Free Simple Pie Crust, recipe follows; Grain-Free Simple Pie Crust; 1 cup tapioca flour or starch; 1 cup almond butter, raw (I use Trader Joe's) or roasted (any other kind); 2 tablespoons coconut oil (solid is fine); 2 tablespoons coconut sugar; 1 teaspoon ground cinnamon; 1 generous pinch fine Himalayan sea salt; 1 large egg, lightly beaten

Servings: persons

1 (500 milliliter) carton coconut cream
1 teaspoon finely grated fresh ginger
1 teaspoon ground cinnamon
1 pinch cayenne pepper
1/4 cup maple syrup, plus more for drizzling
1 cup pure pumpkin puree
1 large egg
Grain-Free Simple Pie Crust, recipe follows
Grain-Free Simple Pie Crust
1 cup tapioca flour or starch
1 cup almond butter, raw (I use Trader Joe's) or roasted (any other kind)
2 tablespoons coconut oil (solid is fine)
2 tablespoons coconut sugar
1 teaspoon ground cinnamon
1 generous pinch fine Himalayan sea salt
1 large egg, lightly beaten

1
Transfer 1 1/2 cups coconut cream to a mixing bowl. Cover with plastic and refrigerate until very cold, at least 1 hour. Reserve remaining 1/2 cup cream.
2
Preheat oven to 350u00b0F. Meanwhile, make pie crust. Between two layers of parchment, roll dough to fit a 9-inch tart pan with a removable bottom. (Dough will cling to bottom parchment; slide the parchment from the surface and gently flip over so the parchment is now on top. Lay the dough into the pan, parchment still clinging to it, and then gently lift the parchment from the dough. The dough will crack a little in spots; patch and repair it with dough.) Line crust with parchment and fill with beans or pie weights. Bake in preheated oven until the crust's edges are golden and firm, about 30 minutes; remove shell weights and parchment and bake 10 to 15 minutes more or until bottom of crust is dry to the touch and crisp.
3
While shell bakes, prepare filling: whisk remaining ingredients together (including reserved 1/2 cup coconut cream) in a medium bowl until combined. Pour filling into warm crust; spread with the back of a spoon or an offset spatula to smooth top. Return to oven; bake 30 to 35 minutes or until the custard is just set (it no longer wobbles when you shake the pan). Transfer to a wire rack to cool completely.
4
Beat chilled coconut cream on high speed with metal beaters (either handheld or hook it into your electric mixer with the whisk attachment) until fluffy and soft peaks form, 1 to 2 minutes. Serve tart with spoonfuls of whipped cream, drizzled with additional maple syrup, if desired.
5
Combine first 6 ingredients in the bowl of a food processor. Pulse until the mixture resembles pebbles. Add egg, then pulse until combined.
6
Turn dough onto a piece of plastic wrap; gather dough in plastic and flatten to a round disk. Wrap and set aside while gathering your tools for rolling it out.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (500 milliliter) carton coconut cream, 1 teaspoon finely grated fresh ginger, 1 teaspoon ground cinnamon, 1 pinch cayenne pepper, and more.

Yes, Gluten-Free Pumpkin & Coconut Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpkin & Coconut Cream Tart

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