Pumpkin Tart With Pecan Crust Recipe

Ingredients
<br>- ¾ cup pecan halves
<br>- ¾ cup rolled oats
<br>- ¾ cup whole wheat pastry flour
<br>- ½ teaspoon ground cinnamon
<br>- 1 pinch salt
<br>- ¼ cup vegetable oil
<br>- 3 tablespoons real maple syrup
<br>- 1 cup soy milk
<br>- ¼ cup arrowroot powder
<br>- 1 (15 ounce) can pumpkin puree
<br>- ½ cup real maple syrup
<br>- 1 tablespoon grated fresh ginger
<br>- 1 ½ teaspoons ground cinnamon
<br>- ½ teaspoon salt
<br>- ¼ teaspoon freshly grated nutmeg
<br>- ⅛ teaspoon ground cloves
<br><p></p>Directions
<br>step 1: Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
<br>step 2: Spread nuts over a baking pan.  Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
<br>step 3: Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl.  Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
<br>step 4: Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
<br>step 5: Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools.  Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours.  Serve chilled or at room temperature.
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Ingredients
- ¾ cup pecan halves
- ¾ cup rolled oats
- ¾ cup whole wheat pastry flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¼ cup vegetable oil
- 3 tablespoons real maple syrup
- 1 cup soy milk
- ¼ cup arrowroot powder
- 1 (15 ounce) can pumpkin puree
- ½ cup real maple syrup
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves

Directions
step 1: Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
step 2: Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
step 3: Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
step 4: Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
step 5: Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

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