Ginger + pumpkin tart with maple-pecan crust

Ginger + pumpkin tart with maple-pecan crust

First things first: You probably noticed that things look a little different around here. If you’re on the mobile site, things look considerably different. Which is a good thing because the mobile version of OLC was pretty terrible. So terrible, in fact, that when Thom saw it for the first time, his response made me simultaneously laugh out loud and cry into my coffee (I still don’t think it was that bad) (OR WAS IT?). And he was like Lady, you’ve got to fix this mess. So I finally stopped being a cheap ass and a) migrated the site to a dedicated server (FASTER LOAD TIMES YAY) then b) bribed a couple of friends (SUP HOLLY + ALEX) to help me give this space a facelift. I like it. I like it a lot. And hopefully you do, too.

Now that that’s out of the way, I figured I should probably let you know that I’m slowly working on catching up on blog correspondence. That is, replying to all of your thoughtful comments and emails, and letting you know HEY! I saw what you said and it warmed my heart or made me deep belly laugh. Or made me realize – HOLY HECK – I have more than a few kindred spirits out there. Last week I had the privilege of meeting four (4!) of you and it still boggles my mind that anyone – aside from my dad and Thom (HEEEEEY) – spends their time in this space. I feel really, really fortunate to have had the opportunity to meet so many of you face to face. So it goes without saying: If you ever find yourself in Denver and want to get food babies at Biju’s or overdose on coffee at Crema or drink too many gin + sodas at the Thin Man, give a lady a shout. Because it is truly an honor to get to know the people who reside on the other side of this screen. You guys are, undoubtedly, the best part of this gig. But hopefully you know that by now (even if it does take me 1,382 days to reply to your comments).

Speaking of you guys. That brings me to this tart. On Sunday night I was scrambling like a mad woman to try to get the recipe for this week’s post just right. But unfortunately it was a bajillion degrees in our house so the coconut oil cookie dough (for spiced cider cinnamon roll cookies) was acting a fool and I, for the life of me, couldn’t get the cookies to turn out properly. Just as I was coming to terms with the fact that cinnamon roll cookies weren’t going to happen (and I started panicking because WTF AM I GOING TO MAKE THIS WEEK?), my phone buzzed a short, single buzz, indicating an email had been delivered to my inbox. I checked it to find that it was a reader (HI ANNA!) requesting an easy, dairy/gluten free pumpkin recipe for her family’s Thanksgiving potluck. She’s dairy intolerant, her aunt has celiac disease, and she was put in charge of making an allergy-friendly dessert. She wanted something traditional, but with a twist. So I proposed a ginger + pumpkin pie. She admitted that sounded delicious but that she’s lousy at rolling pie dough. She also admitted that she’s a terrible baker. Luckily, for her, I am not a terrible baker but I can be pretty lazy, so an effortless pumpkin tart it would be.

And in the event you need any convincing: We devoured this thing in less than two days. Which probably has a little to do with the fact that it’s totally acceptable to eat for breakfast (all the more reason to make it, right?) and everything to do with the fact that it’s straight up delicious.

Mess of pecansGinger + pumpkin tart in the makingGinger + pumpkin tart with maple-pecan crustUp close and personalGinger + pumpkin tart with maple-pecan crustGinger + pumpkin tart with maple-pecan crustGinger + pumpkin tart with maple-pecan crustGinger + pumpkin tart with maple-pecan crustGinger + pumpkin tart with maple-pecan crustGinger + pumpkin tart with maple-pecan crustGinger + pumpkin tart with maple-pecan crust

Notes: The color of your tart will depend solely on the quality/color of your pumpkin puree. If you’re using homemade pumpkin puree, it’ll likely be more yellow than orange. In the event you don’t like pumpkin, sweet potato puree works, as well. I know this recipe should use fresh ginger since it’s one of the main ingredients but if you don’t have a high-powered blender, using fresh ginger isn’t going to be an option. If you want to use the fresh stuff, substitute 4 teaspoons of minced ginger for the ground variety. I used maple extract to give the crust a little boost of maple flavor but, if you don’t have it, simply replace it with vanilla extract. I prefer my pumpkin tart to be just barely sweet, but if you want something a bit sweeter, increase the maple syrup to 1/3 cup.

Other delicious pumpkin recipes: Mini pumpkin pies with spelt crust + coconut whipped cream, overnight pumpkin spice cinnamon roll loaf, and pumpkin pie sundaes.

UPDATE: The tart filling makes for a hella delicious chia pudding addition. Just sayin’. Recipe coming next week (along with a recipe for small batch apple cider cinnamon rolls).


1 1/2 cups (160g) raw pecans
1 1/2 cups (128g) thick rolled oats
1/4 teaspoon fine sea salt
1/4 cup (44g) refined coconut oil, melted (but not hot)
2 tablespoons (32g) Grade B maple syrup
1/2 teaspoon maple flavor

Cream filling
3/4 cup (95g) raw cashew pieces, soaked overnight
1 cup (224g) pumpkin puree
1/4 cup (70g) grade B maple syrup
2 tablespoons (28g) unsweetened almond milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt

2 tablespoons (22g) unrefined coconut oil, melted (but not hot)

Coconut whipped cream
Pecan pieces
(roasted, spiced, raw, etc.)

Preheat oven to 325˚F. Lightly grease an 8-9″ removable-bottom tart pan; set aside. In a food processor fitted with the S blade, blend the pecans, rolled oats, and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil – followed by the maple syrup and maple flavor – and blend just until the mixture turns into a crumble dough. Firmly press the mixture into the prepared tart pan then prick the bottom with a fork about a dozen times. Chill in freezer for 10 minutes. Bake at 325˚F for 12-14 minutes then transfer to a wire rack to cool for at least an hour. Once cool, cover with plastic and store in refrigerator or freezer until you’re ready to assemble the tart. Crust will keep in the refrigerator for up to two days, and in the freezer for up to two weeks (wrapped in three layers of plastic to prevent freezer burn).

In a high-powered blender, such as a Vitamix, blend the soaked (and drained) cashews, pumpkin puree, maple syrup, almond milk, ginger, cinnamon, and sea salt on high speed until smooth and creamy; about 1-2 minutes. While the blender is running, slowly drizzle in the coconut oil and continue blending just until combined; about 15-20 seconds. Pour the mixture on top of the crust and tap the pan on the countertop, about 10-15 times, to make sure all air bubbles get released. Smooth with the back of a spoon then place in refrigerator (do not freeze) for 8 hours, to set (I don’t cover it with plastic, but you can if you want). I prefer the texture after letting it chill for an entire day, so if you’ve got the time, you should probably give it an entire 24 hours in the refrigerator.

When you’re ready to serve the tart, remove from refrigerator and top with coconut whipped cream and pecans. And maybe some almondmilk caramel sauce, if you’re fancy.

Yield: 8-10 slices

Ginger + pumpkin tart with maple-pecan crust


  • Reply Martha 19 November 2015 at 7:31 AM

    I’ll admit just a little bit, that your mobile site wasn’t the most aesthetically pleasing haha :) But, your pictures and recipes are so beautiful that I would forget about the default blue ribbon titles and “meh” fonts in no time. Your new site looks great!

  • Reply Dani Mendocha | Styled Variety 19 November 2015 at 7:41 AM

    This looks AMAZING! :) I’m loving the combo of delicious fall flavors like pumpkin, pecans, and ginger!

  • Reply danielle is rooting the sun 19 November 2015 at 7:42 AM

    oh ashlae, your face-lift is lovely (you don’t hear that everyday?) – everything looks real good. this tart also looks real good – just a cosmically good pumpkin tart time. it’s really beautiful and i can see it as a beacon of golden light (awaiting its devour demise) on a holiday table. love, love, love pecans. ♥

  • Reply Cady 19 November 2015 at 7:53 AM

    The only way I can possibly describe this site update, this recipe, your unendingly passionate heart for readers- is BANGIN. You are my muse and OLC has never for one second been less than top-notch. Much love xx


  • Reply Alli 19 November 2015 at 7:56 AM

    I’m going to have to agree with Thom (and Martha), that mobile site was pretty bad. But the new one is lovely and so is this tart! I’m coming to Denver in January and thought about emailing you but I didn’t want you to think I was a creep. Emailing you now. No rush on getting back to me but know that there’s a girl in Wyoming who thinks it would be pretty dang stellar to clink glasses in person.

  • Reply Katrina 19 November 2015 at 9:04 AM

    The new site looks GREAT! Really digging the crisp feel. I have a terrible phone version of my site and like you, would totally laugh and cry if I got that comment too!! I love the sound of this gorgeous tart – the maple and pumpkin together sounds the best. Totally saving this!!

  • Reply Roxana 19 November 2015 at 9:09 AM

    Oh my gosh this is so incredibly stunning! Awesome job lady! I love how that beautiful golden yellow just pops, and that whipped coconut cream topping. Lovely.

  • Reply Elizabeth 19 November 2015 at 9:24 AM

    the start of Jarrardsgiving!

  • Reply cynthia 19 November 2015 at 9:30 AM

    Oh, how much do I adore this! I second Cady, I just love that this was created from a reader request — if I were her I know I’d be so thrilled to see this pop up. (Also because it looks SOOOO GOOD.) Thanks for making this blogging world a lovelier one all the time, both figuratively and literally with your new snazzy site!!!

  • Reply kathryn @ The Scratch Artist 19 November 2015 at 9:49 AM

    So, so lovely! The recipe, the request, the face-lift, and your appreciation for all of your readers and commenters. It is such an amazing thing that so many of us can come together from all over the world to read each other stories, cook each others food, and genuinely connect all through our computer screens. I just love it. <3 <3

  • Reply Abby @ The Frosted Vegan 19 November 2015 at 11:10 AM

    Oh HEY, I’m probably going to be in Denver early next year so let’s hang out please and thank you! Also, totally making this for myself and my husband this weekend for a faux Thanksgiving we are having.

  • Reply Kayla 19 November 2015 at 11:17 AM

    This pumpkin tart looks amazing! And I love the new look of the site. :)

  • Reply Abby 19 November 2015 at 12:00 PM

    I love fresh ginger! What a great idea to add a kick in the rear to dessert! Can’t wait to try this! PS the new site looks great! Pps Sorry for the exclusive use exclamation points :) lol

  • Reply Lily | Kale & Caramel 19 November 2015 at 12:41 PM

    Is it bizarre that I want to cozy up and make a home inside of this gorgeous tart? It’s just perfect, Ashlae. And hooray for the makeover! Gorgeousness.

  • Reply Harriet 19 November 2015 at 12:53 PM

    Blog makeover & this recipe both look DIVINE. My boss was in Denver last week – hopefully if I make the next trip I can take you up on that offer of what looks like a seriously good coffee! ;)

  • Reply Kim 19 November 2015 at 1:12 PM

    If you are serious, I would love to meet you for a coffee sometime! My husband and I moved to Denver this past summer, and your city guide was a life saver our first couple of months here. We went straight to Pho-natic after our exhausting move-in day, when cooking was the last thing I could think of. Also, your double chocolate trail cookies are legendary in our house. They helped us survive a 200 mile bike trek in the Upper Peninsula of MI, and we make them pretty much any time we are going on a hike or camping.
    We live just a neighborhood over, so let me know if you want to grab a coffee sometime after Thanksgiving!

  • Reply Sofia 19 November 2015 at 1:54 PM

    Hi Ashlae, your new site looks fantastic! I’ve been visiting your blog regularly for ages, so sorry for being rude and never saying hello before. (but I visit through my laptop, not mobile, lol). Your tart looks delicious, and oh that coconut whipped cream AGAIN. I’ll have to try making it as I admire it everytime I see it! x

  • Reply Ines 19 November 2015 at 2:07 PM

    I really like your new header/logo and the Instagram bar at the bottom looks fantastic to me as well (so colourful!) =) And just reading whatever you write is always nice & makes me smile :) Thanks!

    • Reply Ashlae 21 November 2015 at 6:25 AM

      Hi Ines –

      You’re sweet! Really happy you’re enjoying the new digs. XO

  • Reply Christine 19 November 2015 at 2:10 PM

    This is the first pumpkin pie recipe I’ve seen that makes me want to go bake pie right away. I love everything about it (also … definitely plan to eat this for breakfast too)!

  • Reply Moran 19 November 2015 at 2:53 PM

    Love the new look, and love that the font is bigger now!
    When are you coming to Israel, Ashlae??

    • Reply Ashlae 21 November 2015 at 6:24 AM

      Hi Moran –

      Thanks so much! Happy browsin’ is a bit easier for you, now. I’m not sure when we’re coming to Israel but it is on our list. :)

  • Reply Lindsey 19 November 2015 at 4:07 PM

    love the makeover you gave the site, looking real awesome! and omg, that mobile blog problem is so real. this post (among many other things) is inspiring me to get my mobile act together! and how sweet are you to take requests AND provide a beautiful pie like this?! i think i speak for everyone when i say we’re all thankful for you! xo

  • Reply Marisa // Bit By Bit 19 November 2015 at 8:26 PM

    being 1 of those 4 lucky readers, I must say it was SUCH a privilege to meet you & get the real life version beyond this blog. You really are the real deal. Witty, kind, hospitable, funny, and deeply knowledgable. Not to mention extremely empathetic, genuine, and warm. now I will be a forever fan of YOU <3

  • Reply Tori 20 November 2015 at 3:26 AM

    This is one gorgeous looking tart! So in love!

  • Reply dixya @ food, pleasure, and health 20 November 2015 at 5:28 AM

    i guess i never checked your posts via my phone..or maybe it was that terrible for me to remember. either way, your pictures and words are always beautiful. the new site looks gorgeous. while i dont have an army to respond to on my email, i struggle with responding to comments on the blog regularly…this tart though, im not vegan or follow GF but i love how it looks and sounds.

  • Reply Anna 20 November 2015 at 6:16 AM

    I can’t wait to show up to Thanksgiving with this in tow. Everyone is going to fuuuh-reak. You are the best and I don’t think I will ever be able to say thank you enough. But thank you. Thank you THANK YOU.

  • Reply Renee Bilitz 20 November 2015 at 4:38 PM

    I didn’t think the old site was bad at all! Maybe, though, because the writing is so beautiful, and every picture too. Love your recipes and stories!

  • Reply Edlyn 20 November 2015 at 8:25 PM

    You’re dope. That’s all.

    Also now that I know you take recipe requests….lol. I’m joking. Maybe.


  • Reply genevieve @ gratitude & greens 21 November 2015 at 11:35 AM

    Guuuuurl the site looks ROCKIN’! I’m in love with the new banner. I guess the ginger pumpkin tart isn’t too shabby, either ;)

  • Reply Jodi 21 November 2015 at 5:28 PM

    Yes to the new site. Yes to the mobile bedazzled mode. Yes to kindred spirits + connections. And Y to the ES for this pie. For breakfast not doubt. Well done Ashlae, this one’s a real stunner x

  • Reply Alana 21 November 2015 at 10:17 PM

    The new site looks fantastic! And this tart, GURL, this tart is my everything. Ginger + pumpkin + maple + pecan. GOLD. And it’s so pretty on top of all those perfect flavors. You totally killed it this week, facelift + prettiest pie on the interwebs, YES.

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  • Reply Billy 22 November 2015 at 8:59 AM

    jesus i’m not even vegan and I want to give myself to this tart.

    • Reply Billy 22 November 2015 at 9:07 AM


  • Reply Sherrie 22 November 2015 at 12:12 PM

    Viewed this beauty on my iPhone this morning, and loving the mobile site lady. Also, this tart. Oh this tart! Making this gluten-free friend super-stoked. Might be working its way over to my Thanksgiving table. XX!!

  • Reply Claudia | The Brick Kitchen 23 November 2015 at 12:05 AM

    So gorgeous, both the new layout and your photos! This tart looks epic- I looove the sound of a ginger addition to pumpkin pie, and the cashew maple filling sounds divine – the creaminess blended cashews give tart fillings is so much nicer than the heavy creaminess given by cream itself, which although decadent, always leaves me feeling a little sick for a few hours haha. Definitely need to give it a go! <3

  • Reply Anze 23 November 2015 at 12:12 AM

    I must admit, the previous site was a 2007 Britney, but this is a damn fine Beyonce. The tart as I told you already looks hot as fuck and deserves ALL the nail polish emojis in the world.

    All the hugs to you lady,

  • Reply Gabriela 23 November 2015 at 7:33 AM

    The new site looks fantastic!! Just finished listening to you on the One Part Podcast and it completely made my day! I have been a reader for quite awhile, and your drool inducing recipes and funny/honest/down-to-earth writing always warms my heart and makes my day that much better. Love the new logo and I can’t wait to give this tart a try!

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  • Reply Becca | Spices and Spatulas 23 November 2015 at 7:59 AM

    I’ve been scouring the blogosphere to find a dessert full of good stuff like this: one that is sure to please me and my mother, and will surely terrify the rest of our relatives. Can’t wait to give this a go! xo

  • Reply hannah 23 November 2015 at 9:07 AM

    GAH this sounds amazinggggg, but I have some lame people (*cough,* husband) with nut allergies who wouldn’t fare so well…maybe I’ll make a mini one of these just for myself. BUT! I used Friendsgiving over the weekend to debut a pumpkin pie with your coconut oil crust and it was DA BOMB. Not even everyone knew it was vegan and it was a HIT. And there was some coconut whipped cream leftover which went straight into my overnight oats this morning. I could get used to that. xo

  • Reply Bethany @ Athletic Avocado 23 November 2015 at 10:46 AM

    This tart is absolutely stunning!!! Such a creative idea ;)

  • Reply Kimberly 23 November 2015 at 11:55 AM

    I couldn’t wait until thanksgiving. This tart is so good, woman!

  • Reply Simone Anne 23 November 2015 at 3:22 PM

    This looks amazing. Seriously going to the grocery store right now so that I can make some. Yum! Thanks for always being inspiring in the kitchen! (and elsewhere) :) xx

  • Reply Tessa | Salted Plains 23 November 2015 at 5:12 PM

    Holy geez, this tart looks insanely good. Pumpkin + ginger in that crust – YES. Loving the site redesign too!

  • Reply Elenore Bendel Zahn 24 November 2015 at 5:55 AM

    Babe, So much goodness! I WISH I had friends like yours to bribe.. Gotta go find some of those, bribe em’ to be my friends and them bribe em’ to make Earthsprout all kinds of fab and easily navigated (I’m not even gonna look at it on my phone) but yours – amazing! ..and this cake.. well. Spot on!

    So much love to you!

  • Reply Emily 24 November 2015 at 12:13 PM

    This looks amazing and I’d really like to make it for thanksgiving but I don’t have a tart pan. What else could I use??

    • Reply Ashlae 24 November 2015 at 2:39 PM

      Hi Emily –

      I assume a pie pan would work though it could be messy trying to get the slices out. If I were you, I’d just make the tart in individual mason jars and serve it that way.

  • Reply Monica 27 November 2015 at 1:24 PM

    So, I’ve been a vegan for almost 8 years now, and that means that for the last 8 years I’ve been trying to find a pumpkin pie recipe that mimics the custardy ones of my youth. I’ve never had success with any of the recipes. This year I had pretty much decided to say F it and give up…but then I saw this recipe and thought I might give it a try. I was intrigued by the idea of chilling the pie rather than baking it. So I did end up bringing it to the family thanksgiving table and, of course, it was a huge hit. The cookie like crust, the pumpkin cream filling, honestly it could not have been more perfect. Thank you for saving me from a pumpkin-less thanksgiving!

  • Reply Lea 4 December 2015 at 3:06 PM

    I love your blog to the moon an back and i wanted you to know: I’m SOOO THANKFUL you finally added metric conversions! :)
    Hugs and kisses from Germany!

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  • Reply Kawire 8 October 2017 at 8:29 AM

    This tart has been on my ‘to cook’ list for a while now, and since its the time of year now, I made it this morning. I had some chestnuts which I collected from the forest, so I decided to add some to the base and the filling. The result is a delicious tart! Thanks for the recipe :)

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