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Ingredients:
For the almond cookie crust:
– 2 cups almond flour
– 1/4 cup cornstarch
– 2 tablespoons maple syrup
For the pumpkin filling:
– 2 cups pumpkin puree
– 1/2 cup maple syrup
– 2 tablespoons cornstarch
– 1/4 cup vegan milk (optional: pecan maple milk for more flavor)
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon nutmeg
For the pecan topping:
– 1 cup pecans
– 1 tablespoon maple syrup
– 2 tablespoons sugar
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine all the crust ingredients in a food processor and gradually add water by the tablespoon until the mixture binds together.
3. Transfer the dough to an 8-inch tart pan and press down evenly with your hand. Use your fingers to push the dough up the sides of the pan until fully covered. Prick the bottom with a fork and chill for 30 minutes.
4. In a large bowl, mix all the pumpkin filling ingredients and pour the mixture into the prepared tart shell. Evenly spread with a knife or spatula.
5. In the food processor, blend all the pecan topping ingredients until the nuts are chopped into small pieces.
6. Distribute the pecan mixture evenly over the pumpkin filling.
7. Bake the tart on a cookie sheet for 40 minutes or until the top is firm to the touch.
8. Allow to cool completely. Chill for an hour before serving.
