Vegan Pumpkin Praline Tart Gluten Free

Be sure to check out more yummy pumpkin recipes, including this divine vegan pumpkin pie and this vegan pumpkin bread. In the past few weeks, I’ve noticed something strange happening to my family. I’ve been trying to get my sugar-loving son and my dessert-loving husband to eat more desserts that are naturally sweetened, or made with very little or no fat. A lot of this food has also been gluten-free, not because I’m consciously trying to avoid gluten, but because I’ve really been enjoying baking desserts with almond and coconut flours. I’ve surprised myself with the great results I’ve got. But what has surprised me even more is that both Jay and Desi have actually been loving these sweets. A lot. Grain-free, naturally sweetened chocolate chip cookies? Gone in 60 seconds. Breakfast chia seed muffins? Mom, can you make more soon? So while coming up with ideas for great vegan Thanksgiving desserts, I’ve been trying to incorporate more grain-free, gluten-free ingredients. The Pumpkin Praline Tart I have for you today is going to the top of my dessert list. This is a delicious tart, and it probably has way fewer calories than you’d find in your average tart, not least because it’s made with absolutely no added fat. That’s right. There’s no added fat in the crust, or the filling, or the topping. The crust is a cookie-like almond flour crust sweetened slightly with maple syrup. For the pumpkin filling, I went a little overboard and roasted and pureed up a kabocha squash. A kabocha squash, if you’re not familiar with it, is a rotund, green-blue beauty that works perfectly for desserts, because of its naturally sweet flesh. Of course, you can also just use a regular pumpkin, or canned pumpkin puree. Check to get new recipe updates by email.

The praline topping is made up of pecans, of course, and lightly sweetened. Together, all of these layers add up to a divine dessert that’ll leave you licking your fork. One of the things I love about this tart is that everything comes together in the food processor. Separately, so you do have to rinse out your processor bowl a couple of times, but it’s still quite a convenience. One thing I would do a little differently the next time I make this tart is to spray the sides of my tart pan with some cooking spray. I found that the almond crust was a little hard to release from the sides, although the bottom came off without any problem. On to the recipe now. Hope you try it – and love it – as much as we did!