Oh, the thrills of the holidays...the chilly weather, family gatherings, small children running underfoot, the sweet smell of ham or turkey baking in the oven, and the atmosphere of love and happiness that comes with seeing family members after a long time apart. Or, if you're like my family, maybe uncle Bob has one too many drinks at Thanksgiving dinner and starts a political debate (eye roll), or aunt Caroline burns the turkey and launches the once joyous day into holiday chaos. The only saving grace? Pumpkin pie - or in my case, this recipe for a delicious, dairy-free Pumpkin Tart.
Whether your holidays are filled with love, chaos, or a combination of both, nothing brings family together like dessert. Some of my favorite memories from the holidays come from gathering around the table over a delicious pumpkin or apple pie while sharing what we're thankful for, or just enjoying each others company. Even if your family isn't perfect, celebrating a season over good food and good company brings loved ones together and fills the crisp air with palpable joy and laughter -- my favorite part about the holiday season.
So, gather your family around and bring out this dessert. Light, creamy, and oh so tender, it'll be the holiday showstopper that you didn't know you needed, and an extra topic at the dinner table.
Need more holiday showstoppers? Trying to impress your vegan relatives? Try this No-Bake Vegan Pumpkin Pie
Pumpkin Tart *Dairy-Free*
Author: Micah Siva
2 ¼ cup almond flour
1 large egg
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
¼ tsp salt
1, 15oz can pumpkin puree
2-3 tbsp maple syrup
2 tsp pumpkin pie spice
2 tbsp coconut oil
½ cup raw cashews, soaked overnight or in hot water for 1 hour
Preheat the oven to 350F/176C. Line an 8-9inch tart pan with baking paper, or generously grease the pan.
Combine almond flour, egg, maple syrup, coconut oil, vanilla, and sea salt until it forms a dough.
Press the dough into the tart pan in an even layer, and firmly up the sides. Use a fork to poke holes in the bottom of the crust to help release steam and prevent rising during baking.
Bake for 10-12 minutes, or until lightly golden. Let cool.
Meanwhile, combine pumpkin, maple, spices, coconut oil, and cashews in a blender or food processor until smooth.
Transfer to the cooled pie shell.
Cool for 6 hours, or overnight.