Nutty Paleo Pumpkin Tart
This Nutty Paleo Pumpkin Tart combines pumpkin, spices, natural coconut sugar and coconut milk to make the most flavorful pumpkin tart for the holidays.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
For the crust:
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup coconut sugar
- 1/2 cup cashew butter – or almond (I used homemade, so make sure to use a natural version)
- 2 Tbsp. melted coconut oil
- 1 room temperature egg, whisked
- 1 pinch sea salt
For the filling:
- 1 15oz. can pumpkin puree
- 1 cup full fat coconut milk
- 3/4 cup coconut sugar
- 2 large eggs
- 1 Tbsp. maple syrup
- 2 teaspoons pumpkin pie spice
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 F.
- In a bowl, combine the almond flour, coconut flour, coconut sugar, cashew butter, coconut oil, egg, and salt for the crust.
- Mix well until it clumps into a ball.
- Remove from the bowl and press it into a 9-inch tart pan.
- Pop the pan with the crust in the fridge while you make the filling.
- Whisk together the pumpkin puree, coconut milk, coconut sugar, eggs, maple syrup, pumpkin pie spice, and salt.
- Remove the tart pan from the fridge and pour in the filling. If you have a little excess filling, that’s OK. Save it to make a mini tart or pie or discard.
- Place the tart in the oven for 30-35 minutes until the filling is set but still jiggly in the middle.
- Allow it to cool on a wire rack fully before refrigerating. Cool and serve!
Find it online: https://www.missallieskitchen.com/nutty-paleo-pumpkin-tart/