Conversion Pixel
Skip to content
Creamy Almond Pulp Pumpkin Tart by Almond Cow

Pumpkin Tart

Prep Time: 15 min Cooking time: 20 min | Additional time: 1 hour

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


  • 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


Step 1

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.

Step 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.

Step 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.

Step 4

Let sit for about 5-10 minutes and then transfer onto a cooling rack.

Step 5

For the pumpkin filling add soaked cashews in a food processor or high speed blender and process until completely smooth.

Step 6

Transfer into a medium sized saucepan. Add pumpkin puree, coconut milk, maple syrup and spices. Bring to a simmer and mix to combine.

Step 7

Add agar agar powder and simmer for another 4-5 minutes whisking continuously until mixture becomes thick.

Step 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.

Step 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.