Name: Gingersnap Pumpkin Cream Tart
Prep time: 73 min
Cook time: 171 min
Total time: 245 min
Yield: 10 servings
Ingredients: 1.5 cups rolled oats ((140g) (certified gluten-free as needed)); 1.25 cups pecans ((140g)); 0.5 tsp ground cinnamon (heaping 0.5); 0.5 tsp ground ginger (heaping 0.5); 0.5 tsp sea salt; 0.25 cup refined coconut oil ((56 ml) melted); 0.25 cup pure maple syrup ((60 ml)); 1.5 tbsp molasses; 0.75 cup canned coconut cream ((170-180g) refrigerated for 24 hours or longer*); 1.25 cup canned pumpkin puree ((300g)); 0.25 cup pure maple syrup (+ 2 tbsp (90 ml)); 0.25 cup refined coconut oil ((56 ml) melted); 3 tbsp almond butter; 1 tsp vanilla extract; 1 medium orange (zest of 1); 1 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp nutmeg (freshly grated); 0.25 tsp ground cloves; 0.25 tsp fine sea salt; null null vegan whipped topping (or coconut whipped cream); null null reserved crust for crumble topping

Instructions

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1

Preheat the oven to 325˚F/163˚C. Lightly grease a 9″ or 10” (23 - 25 cm) tart pan with a removable bottom with [refined coconut oil].
2

Make the gingersnap crust. In a food processor, combine the (140g) rolled oats (1.5 cups), (140g) pecans (1.25 cups), [heaping 0.5 tsp ground cinnamon], [heaping 0.5 tsp ground ginger], and sea salt (0.5 tsp) into a fine meal. While the processor is running, slowly drizzle in the (56 ml) refined coconut oil (0.25 cup), followed by the (60 ml) pure maple syrup (0.25 cup) and molasses (1.5 tbsp), and blend just until the mixture turns into a crumbly dough. Reserve about tbsp (3) of the crust for the topping.
3

Chill the crust. Using your hands and/or a flat-bottomed cup, press the crust into the bottom and sides of the prepared tart pan. Prick the bottom with a fork about a dozen times. Chill in the freezer for minutes (10) to help firm up.
4

Bake the crust in the preheated oven for [13-15 minutes] until just a bit firm, then allow to cool for minutes (20).
5

Make the pumpkin cream filling. In a food processor or blender, add the (170-180g) canned coconut cream (0.75 cup), (300g) canned pumpkin puree (1.25 cup), + 2 tbsp (90 ml) pure maple syrup (0.25 cup), (56 ml) refined coconut oil (0.25 cup), almond butter (3 tbsp), vanilla extract (1 tsp), [zest of 1 medium orange], ground cinnamon (1 tsp), ground ginger (0.5 tsp), freshly grated nutmeg (0.25 tsp), ground cloves (0.25 tsp), and fine sea salt (0.25 tsp). Blend until the mixture is completely incorporated, creamy, and smooth.
6

Pour the filling on top of the baked crust and smooth with a silicone or offset spatula.
7

Freeze the tart for [3-4 hours] to set. Before serving, defrost the tart on the counter for minutes (10) or for hour (1) in the fridge.
8

Top the tart with [vegan whipped topping] or coconut whipped cream. Take the [reserved crust for crumble topping] and crumble it on top.