Pumpkin pecan tart

Pumpkin pecan tart

Dairy free, gluten free, vegan

The Healthy Convert
Elisa Watson, Jeremy Butler


Quantity Ingredient


Quantity Ingredient
20g raw sunflower kernels
30g raw almonds
100g gluten-free plain flour
1/4 teaspoon psyllium husk powder
1/2 teaspoon ground cinnamon
65g coconut oil, solid
30g coconut sugar
40g coconut yoghurt
1/2 teaspoon vanilla extract


Quantity Ingredient
2 teaspoons chia seeds
50g pumpkin pureé (see note)
150g soft medjool dates, pitted
1 teaspoon vanilla extract
1/4 teaspoon ground sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
20g coconut oil, softened
165g pecans, roughly chopped


  1. Pulse the sunflower kernels and almonds in a food processor until finely chopped. Add the flour, psyllium husk powder, ground cinnamon, cold coconut oil and coconut sugar. Process until the mixture resembles fine breadcrumbs.
  2. Add the coconut yoghurt and vanilla. Process until the mixture starts to come together to form a smooth dough. Turn the mixture out onto a large piece of plastic wrap, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix the chia seeds and 30 ml of water. Set aside to become gelatinous.
  4. In a clean food processor, blend the pumpkin purée, chia mixture, dates, vanilla extract, salt, cinnamon, ginger, nutmeg, coconut oil and 125 ml water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of the chopped pecans. Set aside.
  5. Preheat the oven to 180°C (160°C fan forced).
  6. Lightly brush a shallow 20 cm round loose-base fluted flan (tart) tin with coconut oil. Evenly press the base into the tart tin, covering the bottom and sides.
  7. Fill the pastry case with the filling. Smooth the surface and garnish with the remaining chopped pecans. Bake for 45 minutes or until the tart is golden and set.
  8. Remove from the oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.
  9. Best served with a dollop of coconut yoghurt. The tart will keep in the fridge for up to 3 days.


  • To make the pumpkin purée, simply steam or boil peeled pumpkin until tender. Drain and mash to a smooth purée.
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