Gluten Free Pumpkin Tart with Oatmeal Crust Recipe

This seasonal tart features the classic fall flavors of pumpkin and maple syrup paired with an oatmeal-sorghum crust that packs in some whole grains and is lighter on starch.

5 from 1 vote
Gluten Free Pumpkin Tart with Oatmeal Crust Recipe
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Pumpkin and maple syrup are paired with an oatmeal-sorghum crust that packs in some whole grains and is lighter on starch.

Course: Dessert
Cuisine: American
Servings: 1 9 Inch Tart
Calories: 2523 kcal
Author: Hallie Klecker
Ingredients
For the crust:
  • 1 cup plus 2 tablespoons gluten-free rolled oats not quick cooking
  • cup sorghum flour
  • cup tapioca starch
  • cup packed light brown sugar
  • cup salted butter room temperature, broken into pieces
  • 2 tablespoons ground flaxseed
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
For the filling:
  • 1 15-ounce can pumpkin puree
  • 1 cup canned full-fat coconut milk
  • cup granulated sugar
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
Instructions
Make the crust:
  1. Preheat the oven to 375ºF. Combine all crust ingredients except water in a food processor fitted with the steel blade. Pulse 5-10 times to incorporate the butter into the dry ingredients, but do not over-process. Add the water and process to incorporate. The dough should hold together when pinched between your fingers. If not, add another teaspoon or so of water. Using wet fingertips, press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a baking sheet and bake for 10 minutes. Remove from the oven and increase the oven temperature to 425ºF.
Make the filling:
  1. In a large bowl, whisk together all the filling ingredients. Pour into the crust and spread out evenly. Bake at 425ºF for 10 minutes. Reduce the oven temperature to 350ºF and continue baking for 30 minutes or until filling is just set. Cool completely on the baking sheet. Cover and refrigerate for at least 2 hours. Remove the outer ring of the pan, slice, and serve. Serve chilled or at room temperature. Store leftovers, covered, in the refrigerator for up to 3 days.
Nutrition Facts
Gluten Free Pumpkin Tart with Oatmeal Crust Recipe
Amount Per Serving
Calories 2523 Calories from Fat 1134
% Daily Value*
Total Fat 126g 194%
Saturated Fat 84g 420%
Cholesterol 326mg 109%
Sodium 1248mg 52%
Potassium 1186mg 34%
Total Carbohydrates 341g 114%
Dietary Fiber 16g 64%
Sugars 206g
Protein 27g 54%
Vitamin A 45.7%
Vitamin C 2.7%
Calcium 26.2%
Iron 82.6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cinnamon Gluten-Free Gluten-Free Recipes Magazine Oatmeal Pie Pumpkin Sorghum Sugar
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