This Pumpkin Tart with a Ginger Cookie Crust is dairy free and gluten free, so everyone can enjoy it this holiday season!
I hope you aren’t tired of pumpkin recipes yet, because . . . I have a few more to share this season! In case you missed Friday’s post, I shared my recipe for Slow Cooker Moroccan Pumpkin Chicken (a must try on a cold day!), and a few week’s back, my newest breakfast obsession, Pumpkin Spice Latte Smoothie Bowls. And in case you’re from outside the states, where all squashes are “pumpkin,” I also posted a recipe for a fantastic cold weather casserole- Butternut Turkey Baked Spaghetti.
We are in Australia for a few weeks, and enjoying spring! Feels a lot like fall– except wetter. Still lots of excuses to cozy up with a cup of tea and a pot of soup simmering on the stove.
It’s actually been too wet to do a whole lot while we’ve been here. There is a lake near where we stay, and most of the trail is under water. We’ve been walking it daily anyway, bundled up in raincoats and layers of wool and fleece underneath. We came a bit underprepared for this weather– every year when we come, my in laws tell us how cold it is, and every year, we have beautiful sunny days and not enough clothing for warm weather. This year, we’re experiencing the opposite!
After our lake walk this morning, we went an had an Aussie pub lunch– apparently the thing do to. There was a big play area. It’s been so much fun to see Xander play with other kids lately. He has suddenly turned into a toddler and remembers what to do when we are in play grounds. He loves going down slides, and then trying to walk back up. He mostly follows other kids around and just tries to get their attention.
Contents
Pumpkin Tart with a Ginger Cookie Crust Tips:
- Make it Gluten Free: Be sure to use certified gluten-free oats in the cookie crust. I usually just use store bough oat flour for this recipe. You can make your own oat flour with a high speed blender, but be sure to process until the flour is very fine and no larger chunks remain.
- Make it Ahead: Make the crust, and bake it for 10 minutes, then freeze it. Then, either the night before or the morning of, prepare the filling and finish baking.
- Make it Paleo: Sub a paleo almond flour crust in place of my recipe, which uses oat flour. I have never tried the recipe linked here, but it’s from Elana’s Pantry, and she never steers me wrong!
Pumpkin Tarts with Gingersnap Crusts
Ingredients
Ginger Cookie Crust
- 1 recipe Ginger Sugar Cookies
Pumpkin Custard
- 1 1/2 cups pumpkin puree
- 3/4 cup coconut milk full fat
- 3 eggs
- 4 tablespoons honey
- 1 teaspoon arrowroot powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- dash of nutmeg use freshly grated
- 1/2 teaspoon vanilla
- 1/8 teaspoon sea salt
Instructions
- First, prepare the cookie crust. Follow the instructions on Ginger Sugar Cookies post to form the dough, and then refrigerate the dough for at least 1 hour.First, prepare the cookie crust. Follow the instructions on Ginger Sugar Cookies post to form the dough, and then refrigerate the dough for at least 1 hour.
- Preheat oven to 350 degrees Fahrenheit.Preheat oven to 350 degrees Fahrenheit.
- Fold a piece of parchment in half. One half of it needs to be as big as your tart pan + a few inches for the sides (I used a 10 inch tart pan).Fold a piece of parchment in half. One half of it needs to be as big as your tart pan + a few inches for the sides (I used a 10 inch tart pan).
- Roll the dough out between two layers of parchment.Roll the dough out between two layers of parchment.
- Grease tart pan with coconut oil.Grease tart pan with coconut oil.
- Lay the cookie dough out over the tart pan, and use fingers to press into the sides and along the bottom. Use a fork to pierce the bottom a few times.Lay the cookie dough out over the tart pan, and use fingers to press into the sides and along the bottom. Use a fork to pierce the bottom a few times.
- As you can see from my photos, perfection is not the goal here! The dough is stickier and more crumbly than a traditional pie crust. Just get it in there in an even layer, and believe me, no one will care when they taste it!As you can see from my photos, perfection is not the goal here! The dough is stickier and more crumbly than a traditional pie crust. Just get it in there in an even layer, and believe me, no one will care when they taste it!
- Bake the crust for 10 minutes while preparing pumpkin custard.Bake the crust for 10 minutes while preparing pumpkin custard.
- Add all pumpkin custard ingredients to a bowl, and mix well.Add all pumpkin custard ingredients to a bowl, and mix well.
- Pour the custard into the pre-baked cookie crust, and lower oven temperature to 325. Bake for 35-40 more minutes on the lower temperature.Pour the custard into the pre-baked cookie crust, and lower oven temperature to 325. Bake for 35-40 more minutes on the lower temperature.
- Allow tart to fully cool before slicing.Allow tart to fully cool before slicing.
- Serve with coconut whipped cream and chopped pecans.Serve with coconut whipped cream and chopped pecans.
Nutrition
Other Healthy Holiday Pies:
- Paleo Pumpkin Pie, by Bakerita
- Apple Rose Tart, by Baking a Moment
- Healthy Sweet Potato Pie, by Chocolate Covered Katie
- Pumpkin Greek Yogurt Cheesecake, by Sunkissed Kitchen
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This looks seriously amazing! And to boot, it is gf and df…perfect for me!
This crust is amazing! I can’t wait to try this for a coffee meeting I have this week! Thanks for sharing!
Hi Michele- Thank you, the crust is amazing! I hope you enjoy it.
Hi Michelle,
Perfect treat for the holidays!
Thanks for the lovely recipe. 🙂
Amy
It is great for all the holidays.
Great that this is dairy and gluten free. I would have to have a big dollop of cream on it though 🙂
Cream essential 🙂
Loooove the sound of that ginger crust! Bet it takes your pumpkin tart to a whole new level!
This pie looks delicious!! Pumpkin, pie, cold weather, sweater are perfect together!!
Haha, yes, I love fall!
Wow Michelle! This pie looks amazing. 😀 Love how it’s gluten free, dairy free and refined sugar free. Pinned! Could I include this in a gluten free pumpkin round up? I’d use a photo and link to the recipe. Please let me know. Thanks!
Hi Laura– I’d love for you to include this! 🙂
This tart looks amazing, Michelle! I would love to have a huge piece of this with a cup of coffee right now!
Thanks Igor 🙂 It is wonderful. I have a couple pieces in my freezer that I stashed away before my vacation last week- I think it might be a good idea to defrost them tonight.
Making this for some vegan dinner guests who don’t eat honey. Any suggestions for a substitution (and quantity)?
Absolutely – my favorite vegan sweetener is date syrup. You can buy it on Amazon or in Whole Foods type stores, and it works in place of honey in any recipe. It’s a little bit less sweet, so I usually use +1 tablespoon, since my recipes already are very low in sugar. Enjoy!
The sweet taste of Fall right here! Love how you merged the ginger cookies with the pumpkin pie. Genius!
So you mean autumn not fall,.
Hmm, I guess there isn’t much of a difference between the two!