Recipe: Vegan Pumpkin Tart

Fall weather calls for delicious pumpkin sweets! Enjoy this delicious vegan tart at home with Cup Pastry Chef Carol’s recipe. Show us your creation by tagging @hotelcongress and using the hashtag #CupCafeRecipe in your photos!

Yields: one 9-inch tart

For the tart shell:

• 2 c pecans
• 1/2 c dates
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp salt

For the filling:

• 1 1/2 c cashews, soaked overnight
• 1/2 c maple syrup
• 1/2 c almond milk
• 1/2 c +2 T coconut oil
• 1 c pumpkin puree
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 tsp vanilla

Instructions:

To make the shell you will need a food processor to blend the ingredients together. I find it easier to first pulse the dates by themselves so they get fully chopped. Just add the remaining ingredients to the dates and continue to process until crumbly but when squeezed it holds its shape. You can then press this crust into a lightly greased tart pan or a pie pan. You may also choose to bake the crust if desired for 5 minutes at 350°F.

If you haven’t soaked your cashews in water overnight you can quick soak them by pouring boiling water over them and letting them soak for an hour.

In a blender, pour all of the liquid ingredients and spices in before adding the cashews last. Blend the mixture, scraping down the sides as much as is needed until the filling is completely smooth. If you need to add more liquid, add one tablespoon of almond milk at a time. Be careful to not add too much liquid or your filling may become loose and not set properly.

Refrigerate the dessert for a couple of hours or overnight.