Pumpkin Tart
Enjoy all the fall flavors in this elegant Pumpkin Tart. Creamy, slightly sweet and a perfect way to use your leftover almond pulp.
RUN TIME: 20 min MINS
PREP TIME: 15 min MINS
SERVINGS: 6-8
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.
- 2. For the crust add oats, pulp and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture.
- 3. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown.
- 4. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
- 5. For the pumpkin filling add soaked cashews in a food processor or high speed blender and process until completely smooth.
- 6. Transfer into a medium sized saucepan. Add pumpkin puree, coconut milk, maple syrup and spices. Bring to a simmer and mix to combine.
- 7. Add agar agar powder and simmer for another 4-5 minutes whisking continuously until mixture becomes thick.
- 8. Strain through a sieve and pour into tart crust. Let sit for about 10 minutes, then transfer into fridge. Refrigerate until tart has set for about an hour.
- 9. Serve immediately and store leftovers in an airtight container for up to two days.
Ingredients
- 1 ½ cups gluten-free oats
- ½ cup almonds
- ¼ cup almond pulp* (from almond milk)
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- Crust: 1 ½ cups gluten-free oats
- Crust: ½ cup almonds
- Crust: ¼ cup almond pulp* (from almond milk)
- Crust: 5 tbsp coconut oil (melted)
- Crust: 2 tbsp maple syrup
- Filling: 1 can pumpkin puree
- Filling: 1 can full fat coconut milk
- Filling: 1 cup cashews (soaked)*
- Filling: 1 tsp cinnamon
- Filling: 1 tbsp pumpkin spice
- Filling: ¼ cup maple syrup
- Filling: ½ tsp nutmeg
- Filling: 1 tsp agar agar
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Total 5 star reviews: 2.6k Total 4 star reviews: 160 Total 3 star reviews: 91 Total 2 star reviews: 31 Total 1 star reviews: 38
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2,877 reviews
- LRLinda R.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 65+Household Making milk for the familyFavorite Kind of Milk to Make AlmondRated 5 out of 5 stars3 minutes agoMilk Maker
It is so easy and fast to use!
- KHKyle H.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 65+Household Making milk for meFavorite Kind of Milk to Make AlmondRated 4 out of 5 stars2 days agoMilk Maker
First time using the Milk Maker was a bit of trial and error... you should read EVERYTHING in the FAQ, the book, the how to... then it's a bit of fine tuning to get things right. The creamer did not work for me, it was very liquidy. But the milk is tasty and I am looking forward to trying other varieties and recipes. Definitely better making at home than buying storebought!
- LLLeslie L.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 65+Household Making milk for meFavorite Kind of Milk to Make OatRated 5 out of 5 stars4 days agoThis is a game changer for me.
The Almond Cow is easy to use and I love the taste of the beverages I have made.
- MDMarianne D.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 55 - 64Household Making milk for meFavorite Kind of Milk to Make AlmondRated 5 out of 5 stars4 days ago90 and learning
I’m so glad I purchased this. Loved the milk. Want to try new recipes also
- CMCortney M.Verified BuyerReviewingThe Milk MakerI recommend this productGender FemaleAge Range 45 - 54Household Making milk for me & a partnerFavorite Kind of Milk to Make CococashRated 4 out of 5 stars4 days agoOverall good; some problems with spillage while running and cleaning
Overall, Almond Cow is a great milk maker. With this most recent purchase, however, I did experience some issues with overflow while running (even if everything was under the max lines) and then also cleaning between some of the cracks around the handle, etc., that were a bit harder to clean out well.