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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.

Servings: 6-8 pieces
Prep Time: 15 min
Cooking time: 20 min
Additional time: 1 hour

a vegan pumpkin tart



  • 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


  • 1 can pumpkin puree
  • 1 can full fat coconut milk
  • 1 cup cashews (soaked)*
  • 1 tsp cinnamon
  • 1 tbsp pumpkin spice
  • ¼ cup maple syrup
  • ½ tsp nutmeg
  • 1 tsp agar agar


  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.

Find out more about our almond pulp recipes, and get the most out of your plant-based milk maker.

*Squeeze out any excess liquid

*Soak cashews in water overnight or for at least 4 hours.

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