No-Fuss Pumpkin Tart (GF, DF)
Looking for a no-fuss dessert recipe for this Thanksgiving? Or for any random Thursday? This gluten-free pumpkin tart is all festive, warming spices, and zero dairy, refined sugar or worries! Bake it solo as a delightful custard or pair the filling with your choice of gluten-free, dairy-free or traditional crust. Serve with a big dollop of coconut or whipped cream!
Thanksgiving is absolutely, no question, hands down, my favorite holiday of the year. I come from a food family, and Thanksgiving was always the one holiday where people traveled to us, instead of the other way around. Food is our genetic love language. So nothing is quite so frustrating as not being able to be together with our loved ones this year for the holiday (if you’re reading this in the future… it is currently 2020, and it’s been a wild ride). There is only one way to cope with this frustration: cook it out.
I felt this year, it was even more important to cook, to celebrate and to give thanks. But I also understand that many of us are cooking for 1 or 2, having Thanksgiving over Zoom and don’t want to put the same effort in. That’s where this glorious pumpkin tart comes in. Easier than a pie, and slightly smaller (perfect for 1-6 people depending on how much leftovers you want…), this gluten-free pumpkin tart is packed with warm, comforting spices, has an indulgent dairy-free creamy texture and will no doubt hit the celebratory spot for thanksgiving dessert.
In developing this recipe, I was worried that the actual tart on Thanksgiving day wouldn’t taste as special… what a silly thought. Every bite is a celebration. Happy holidays everyone!
Ingredient Fun Facts + Substitutions:
Filling:
- pumpkin purée: this is important: do not buy canned pumpkin pie filling, it is NOT the same! If you want to bring things to the next level, you can buy a sugar pumpkin/baking pumpkin and make the purée yourself. To make it: remove the stem, cut the pumpkin in half and remove the seeds (bake them later for a delicious snack!). Place the cut sides down on a baking sheet and bake at 350°F for 1 - 1 1/2 hours, until tender when pierced by a fork. Let cool, scoop out the pulp and blend it for the smoothest texture.
- coconut milk: replaces whole milk in a traditional recipe, which you can always substitute back in. Otherwise, no other milk will really work, as the fat content in full-fat coconut milk is what gives the creamy texture to the filling
- maple sugar: can be subbed for coconut sugar, brown sugar or maple syrup. If using maple syrup reduce the coconut milk by 1 tbsp
- spices: 1 tsp of pumpkin pie spice mix can replace all spices except 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/2 tsp lemon zest
Crust:
- almond flour: the same weight of hazelnut flour can sub in. Almond flour is what gives a nutty, crumbly taste and texture to this crust
- oat flour: be sure to get certified gluten-free oat flour for individuals with celiac. Oat flour creates a biscuit-cookie-like texture and pairs beautifully with the almond flour in this crust. It can be subbed by millet flour of the same weight
- sweet rice flour: made from glutinous rice flour (which does not contain any gluten ironically), it can be subbed for 1/2 cup or 70g tapioca or arrowroot flour, although the flavor will be a bit more powdery. I recommend adding the 1 tsp of water if subbing tapioca flour. Sweet rice flour can be found at any asian grocery store (it is the same flour used to make the Japanese treat called mochi)
- butter: the crust is not dairy-free. At this moment in time I haven’t tried it, but you can use 1/4 cup of room temperature coconut oil, and 1 egg to make the crust. Tag #theglutenfreecamel if you try it!
- vanilla: use real vanilla extract, not imitation! It is worth the $$. The vanilla gives a flavor burst to this crumbly pastry that enhances the flavor of the filling
How to Make Paleo Pumpkin Tart:
The Crust: Almond-Oat Crust, adapted from Bojon Gourmet’s tart crust! Alternatively, go for a paleo crust, or even a crustless custard!
1. Preheat the oven to 350°F and prepare a 9” or 9.5” tart mould.
2. Combine all dry ingredients in a food processor, pulse to combine. Add vanilla and butter and process on low for 20 seconds, then pulse until crumbs form. Test by pinching a bit of the mixture between your fingers, if it clumps together it is ready. If the mixture isn’t coming together, or you want a firmer crust, add 1 tsp of ice cold water and pulse until crumbs form (but before it becomes a big ball)
3. Transfer the crust mixture into your tart pan, distribute the crumbs around the pan so that there is extra around the edges. Begin in the middle pressing the crumble into the pan, and up the edges of the pan to create an even layer of crust. Take your time doing this, to spread the crust evenly throughout the pan. The crust can touch the top of the edge, as it will not shrink with baking.
4. Use a rubber spatula to press the bottom of the crust and create a smooth layer. Then gently prick the crust with a fork to avoid bubbling in the oven. Bake the crust for 18-20 minutes, until it is evenly brown and flakey.
5. The crust will puff a little in the oven, so immediately after removing the crust from the oven, smooth with the back of a metal spoon or the side of a cup to press the crust back onto the tart mold. This will keep the crust together as it cools.
Pumpkin Tart Filling:
1. While the crust is baking (or if you choose to go crustless), increase the oven temperature to 425°F and prepare the filling. Combine the pumpkin purée and full-fat coconut milk in a medium mixing bowl.
2. In a separate bowl, combine the sugar, spices, and lemon zest. In another small bowl beat the eggs and add to the spice-sugar mixture. Cream the eggs spices together until well-incorporated, and mix into the milk and pumpkin purée.
3. Pour the filling into the parbaked tart crust until it reaches just below the top. There may be more filling than can fit in the crust. See recipe notes on what to do with the extra!
4. Bake for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30 minutes, or until a toothpick comes out clean.
5. Let cool for 2 hours before slicing, and serve with a big dollop of whipped cream or coconut cream!
6. Store in the refrigerator sealed with plastic wrap or in an airtight container for up to 4 days.
No-Fuss Pumpkin Tart (GF)
Ingredients
- 60g | 1/2 cup + 2 tbsp almond flour
- 45g | 6 tbsp cup oat flour
- 90g | 3/4 cup sweet rice flour
- 30g | 3 tbsp maple sugar (or coconut sugar)
- 2g | 1/4 tsp salt
- 1 tsp vanilla
- 85g | 6 tbsp of cold butter, cut into 1/2” cubes
- 1 tsp cold water (optional, for a sturdier crust)
- 400g | 1 1/2 cups pumpkin purée (not pumpkin pie filling)
- 245g | 1 cup full fat coconut milk
- 55g | 1/3 cup maple sugar (or coconut sugar)
- 1/4 tsp fine sea salt
- 2 eggs, plus 1 yolk
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 1/8 tsp nutmeg
- 1/8 tsp cardamom
- 1/8 clove
- 1/2 tsp lemon zest
Instructions
- Preheat the oven to 350°F and prepare a 9” or 9.5" tart mould.
- Combine all dry ingredients in a food processor, pulse to combine. Add vanilla and butter and process on low for 20 seconds, then pulse until crumbs form. Test by pinching a bit of the mixture between your fingers, if it clumps together it is ready*.
- Transfer the crust mixture into your tart pan, distribute the crumbs around the pan so that there is extra around the edges. Begin in the middle pressing the crumble into the pan, and up the edges of the pan to create an even layer of crust.
- Use a rubber spatula to press the bottom of the crust and create a smooth layer. Then gently prick the crust with a fork to avoid bubbling in the oven. Bake the crust for 18-20 minutes, until it is evenly brown and flakey.
- The crust will puff a little, so immediately after removing the crust from the oven, smooth with the back of a metal spoon to press the crust back onto the tart mold.
- While the crust is baking**, increase the oven temperature to 425°F and prepare the filling. Combine the pumpkin purée and full-fat coconut milk in a medium mixing bowl.
- In a separate bowl, combine the sugar, spices, and lemon zest. In a small bowl beat the eggs and add to the spice-sugar mixture.
- Cream the eggs spices together until well-incorporated, and mix into the milk and pumpkin purée.
- Pour the filling into the parbaked tart crust*** and bake for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30 minutes, or until a toothpick comes out clean.
- Let cool for 2 hours before slicing, and serve with a big dollop of whipped cream or coconut cream!
- Store in the refrigerator sealed with plastic wrap or in an airtight container for up to 4 days.
Recipe Notes:
*If the mixture isn’t sticking, you can add a few more 1/2” pieces of butter or 1 tsp of ice cold water to help bring it together. Water will make for a slightly firmer crust than butter.
**The filling can be baked on it’s own as a delightful pumpkin custard! Bake in a tart or cake pan.
***There may be more filling than can fit inside the crust. If so, pour the remaining filling into muffin liners to make filling tasters! Bake at 350°F for 20-30 minutes, or until a toothpick comes out clean!
Calories
2368.46Fat (grams)
145.14Sat. Fat (grams)
93.63Carbs (grams)
241.71Fiber (grams)
25.26Net carbs
216.45Sugar (grams)
77.88Protein (grams)
41.17Sodium (milligrams)
1927.46Cholesterol (grams)
739.63
