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.
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!
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 Vitamin Sunshine
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