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.
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).
GINGER + PUMPKIN TART WITH MAPLE-PECAN CRUST
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
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