Pumpkin Tart with Pecan Crust

Recipe View 5 mins Preheat and Prepare: Set oven rack to the middle position and preheat the oven to 375 degrees F (190 degrees C). Lightly oil a 9-inch pie plate and set aside. (5 minutes)

Recipe View 10 mins Toast the Pecans: Spread pecan halves on a baking sheet and toast in the preheated oven for 7-10 minutes, or until fragrant. Reserve 16 halves for garnish. (10 minutes)

Recipe View 5 mins Make the Crust: In a food processor, combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt. Pulse until the mixture forms a coarse meal. Transfer to a mixing bowl. (5 minutes)

Recipe View 15 mins Form and Bake the Crust: Whisk together oil and 3 tablespoons maple syrup. Add to the dry ingredients and mix until a soft dough forms. Press the dough into the prepared pie plate, crimping the edges. Bake for 10 minutes, then set aside to cool. (15 minutes)

Recipe View 5 mins Prepare the Filling: In the food processor, blend soy milk and arrowroot powder until smooth, about 15 seconds. Add pumpkin puree, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves. Process until thoroughly combined. (5 minutes)

Recipe View 2 mins Assemble and Bake the Tart: Pour the pumpkin filling into the baked crust and smooth the top with a spatula. (2 minutes)

Recipe View 35 mins Bake the Tart: Bake for approximately 35 minutes, or until the crust is lightly browned and the outer inch of the filling is set. The center may still be slightly soft. (35 minutes)

Recipe View 3 hrs Cool and Garnish: Transfer the tart to a wire rack to cool. Gently press the reserved toasted pecan halves into the hot filling in two concentric circles. Cool to room temperature, then chill for about 3 hours until fully set. (3 hours)