Description
A delightful fusion of pumpkin and miso, this tart combines sweet and savory flavors with a nutty crust, perfect for fall gatherings.
Ingredients
Scale
- 1/3 cup black sesame seeds
- 1 3/4 cups raw walnuts
- 5 tablespoons pure maple syrup
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups raw cashews, soaked in boiling water for 1 hour
- 1/2 cup coconutmilk creamer
- 2 tablespoons cornstarch
- 1/2 cup pure maple syrup
- 1 1/2 cups pumpkin puree
- 1 1/2 tablespoons mild white or yellow miso paste
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- A pinch of fine sea salt
- 1 teaspoon orange zest
- 3–4 teaspoons freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- Optional: black sesame seeds for topping
- Optional: coconut whipped cream or frozen nondairy whipped topping for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, finely crush the black sesame seeds and raw walnuts.
- Add maple syrup, fine sea salt, ground ginger, and cocoa powder; blend until well combined.
- Firmly press the crust mixture into a 9-inch tart pan and freeze for 15-20 minutes.
- Drain and rinse soaked cashews, then blend until they start to break down.
- Add remaining filling ingredients and blend until the mixture is completely smooth and creamy.
- Pour the pumpkin filling into the prepared crust and smooth the top.
- Bake for 45-50 minutes until the filling is set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Garnish with optional black sesame seeds and serve with coconut whipped cream.
Notes
Use good-quality ingredients for the best flavor. The tart can be made a day ahead and stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, tart, dessert, fall recipes, Thanksgiving
