Pumpkin Tart

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After all the bugs and disease, we were able to harvest one big Amish Pie Pumpkin. One. Needless to say, we learned some hard lessons on growing squash of any kind this year. But luckily it was the size of a volleyball.

Since our one and only pumpkin was an “Amish Pie” pumpkin… I decided to do the right thing and make a proper pie from it. Well, a tart. I think this classifies as a tart because of the oatmeal and almond crust as opposed to a traditional butter and flour crust. Not sure on that one. Someone enlighten me please. This tart is particularly handy because it does not require condensed or evaporated milk like 99% of pumpkin pie recipes out there. I don’t know about you, but I never have that stuff on hand. You also don’t have to slave over the perfect butter pie crust either.

Now let’s make something yummy!

First get your hands on a decently sized pie pumpkin, sugar pumpkin, or other baking pumpkin. (Don’t let on what’s in store for the little guy.)

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Now hack that puppy up! I like to save those little Halloween pumpkin carving saws because they are so handy and much more efficient than a big knife.

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I really get a kick out of myself sometimes and I can get away with being silly with no one to keep me in check except for a 2 1/2 year old. If anything, she eggs me on.

Next, remove the seeds and pulp stuff and slice the pumpkin into manageable chunks. Place your pumpkin face-down (no pun intended) in a baking pan and cover with tin foil. Bake the pumpkin at 375*F for 50 minutes or until the pumpkin meat is tender like a baked potato.

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After the pumpkin is finished baking, we can start the crust.

Crust:
3/4 cup almonds or pecans
3/4 cup rolled oats
3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1 pinch of salt
1/4 cup oil
3 tablespoons real maple syrup

With your oven still on bake at 375*F, toast 3/4 cup of almonds or pecans for 7-10 minutes. In a food processor, combine the toasted nuts, oats, flour, cinnamon, and salt until they make a coarse meal. Whisk oil and syrup into the dry ingredients to form a soft dough. Press into a greased 9″ inch pie plate. Bake for 10 minutes and then set aside to cool.

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Filling:
1 cup milk
4 tablespoons cornstarch or arrowroot powder
2 heaping cups of puréed pumpkin (or one 15 ounce can)
1/2 cup real maple syrup
1 glug of vanilla extract
1/4 cup rapadura or brown sugar
2 teaspoons of pumpkin pie spice
(or a spice blend of: 2 tsp ginger, 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp clove; mixed then measured out)

Blend milk and cornstarch in the food processor until the cornstarch is well dissolved; about 30 seconds. Add pumpkin purée, syrup, vanilla, sugar, spices, and salt and whisk until thoroughly blended. Pour into cooled crust.

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Bake at 375*F for 35 minutes or until the outside inch of filling is set. Cool on a wire rack and then chill for 2-3 hours or until fully set. Enjoy!

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10 thoughts on “Pumpkin Tart

  1. Yippee! Thanks for this recipe! Charli is lactose intolerant and I haven’t found a substitute for condensed milk. But this is great because I can substitute lactose free milk for regular! Woohoo! I am totally going to try this for Thanksgiving!

    • You can easily substitute the milk for soy milk and it should turn out just fine. My only complaint after eating some this evening is that it could be sweeter. I used honey –because duh, we have it– but it would have tasted so much better with maple syrup! And maybe even a 1/4 cup of brown sugar. I think I’m going to edit it now that I’ve tasted it. Crust was good though!

  2. Cute post, love the pumpkin faces!!
    I never have canned milk on hand either and started using my goat milk instead in everything, including pumpkin pie and fudge, and have never had a problem. Thanks for this yummy recipe, I like your easy “pie crust” too! 🙂

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