So, pumpkin as a main ingredient is a bit taboo in my household. All three boys and the hubs swear they don’t like it. The thing is, I’ve been feeding them pumpkin for quite awhile in our baked goods, and they have never suspected a thing.
What they don’t know, doesn’t hurt them, right?
At least that was the case until I made this pumpkin tart last week. I watched the four of them turn up their noses as I brought it to the table and started plating up their portions.
“But Mooommm, I don’t like pumpkin.”
To which I answered, “Um, yes you do.”
I went on to explain that I had been putting pumpkin in their favorite breads, muffins and pancakes for a long time. Not once had anyone noticed or complained about the flavor of pumpkin. They really didn’t know what to make of that. It was almost as good as the time they inhaled a pan of brownies only to find out I’d made them with a can of black beans.
Ingredients
- Crust
- 1 cup almonds
- 1 cup hazelnuts + additional 1/2 cup for topping (optional)
- 3/4 cup granulated sugar
- 4 T butter, melted
- Preheat your oven to 375 degrees. Pulverize almonds, hazelnuts and sugar in a food processor. Add butter and process until a thick batter forms. Press into a 9-10 inch tart pan. Bake the crust for 10 minutes.
- Tart Filling
- 1 cup soy milk
- 1/4 cup cornstarch or arrowroot powder
- 1 (15 ounce) pumpkin puree
- 1/2 cup maple syrup (as always, use the real deal friends)
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- Blend soymilk and cornstarch (or arrowroot) in the food processor until it is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, pumpkin pie spice, 1/2 teaspoon salt; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
Instructions
- Blend soymilk and cornstarch (or arrowroot) in the food processor until it is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, pumpkin pie spice, 1/2 teaspoon salt; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
- Bake for about 35 minutes, or until crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it will firm as the pie cools. Sprinkle top of the tart with remaining 1/2 cup of hazelnuts. Cool to room temperature, and then refrigerate until set, about 3 hours. Serve chilled or at room temperature.
modified from Chocolate Tart recipe
So, with a slice of pumpkin tart sitting in front of them they each tried the mandatory bite. The result? Well, 3 out of 4 males in my household now think pumpkin is okay, maybe even good. I’d say that was worth giving up a baking secret. I still have a few more they haven’t figured out.
Alison
Definitely going on my “to make” list! I’m laughing at your whole post, so funny! My oldest LOVES pumpkin. This is his favorite time of year. My youngest doesn’t really care. He’ll eat it but will choose something chocolate over it if it’s available
I am looking forward to making this for my friend for her birthday! She loves pumpkin desserts and is a celiac. I am SO excited!
Can I substitute coconut oil and sucanat for the butter and sugar in the crust?
Sarah–I have used sucanat for the sugar with good success. Have not tried it with the coconut oil, but I would think it would work. Let me know if you try it. I’m new to baking with coconut oil myself and would love to hear how it works in this recipe.
It looks yummy!