Pumpkin Tart with Oat Crust
This picturesque pumpkin tart is worthy of a holiday-dinner finale. A touch of maple syrup in the tart and in the whipped topping yields a sweet autumn flavor, which the crunchy, mildly nutty homemade oat-crust complements.

Prep-time: 30 minutes / Ready In: 3 hours 35 minutes
Makes 1 tart

  • 1½ cups rolled oats
  • ¼ cup flaxseed meal, divided
  • 3 tablespoons unsalted almond butter
  • 1 cup unsweetened plant milk, such as almond, soy, cashew, or rice; divided
  • 1 15-oz. can pumpkin
  • ⅓ cup chopped pitted whole dates
  • ¼ cup pure maple syrup
  • 2 tablespoons arrowroot powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon of sea salt
  • Aquafaba Cream (optional)

  • Preheat oven to 375°F. For the crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp. milk until the mixture starts to cling together and is slightly moistened. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  • For the filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes. Add to the food processor with pumpkin, ¾ cup milk, the dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Spread filling into crust.
  • Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of the tart pan. If desired, serve the tart with Aquafaba Cream.