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Pumpkin Tart With Pecan Crusts

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Pumpkin Tart With Pecan Crusts

 

 

Ingredients:

1/2 cup pecans plus 16 pecan halves

3/4 cup rolled oats

3/4 cup whole wheat pastry flour or unbleached white

flour

1/2 teaspoon ground cinnamon

pinch salt

1/4 cup vegetable oil

3 tablespoons maple syrup

 

1 cup soy milk

1/4 cup arrowroot powder

1 (16 ounce) can pureed pumpkin

1/2 cup maple syrup

1 tablespoon grated fresh ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

1/8 teaspoon ground cloves

 

 

 

Directions:

1 Set rack in the middle of the oven, and preheat

oven to 375 degrees F (190 degrees C). Lightly oil a 9

inch pie plate. Set aside.

2 Spread nuts over a baking pan. Toast for 7 to 10

minutes, or until the smell of nuts fills the kitchen.

 

3 Combine oats, flour, 1/2 cup pecans, 1/2 teaspoon

cinnamon, and a pinch of salt in a food processor

bowl. Pulse until mixture becomes a coarse meal.

Transfer to a mixing bowl. Whisk together oil and 3

tablespoons maple syrup, and mix into dry ingredients

to form a soft dough. Press mixture into prepared pie

plate. Crimp edges. Bake for 10 minutes, and set aside

to cool.

4 Blend soymilk and arrowroot in the food processor

until the arrowroot is completely dissolved and the

mixture is smooth, about 15 seconds. Add pumpkin, 1/2

cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2

teaspoon salt, nutmeg, and cloves; process until

thoroughly blended. Pour filling into baked crust, and

smooth the top with a spatula.

5 Bake for about 35 minutes, or until the crust is

lightly browned and the outside inch of the filling is

set. Don't worry if the center is still soft; it firms

up as the pie cools. Transfer pie to a wire the rack.

Gently press toasted pecan halves into hot filling in

2 concentric circles. Cool to room temperature, and

then chill until set, about 3 hours. Serve chilled or

at room temperature.

 

Makes 8 servings

 

=====

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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