Pumpkin Tart with Gingersnap Crust, Whip, and Salted Caramel

A gingersnap pecan crust with a pumpkin filling topped with coconut whip and salted vanilla caramel sauce. Oh my. Hello fall.

Gingersnap Pecan Crust:
2 cups raw pecans
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon maple syrup
1 tablespoon molasses
3 tablespoons coconut oil melted

Salted Vanilla Caramel:
1 can full fat coconut milk chilled overnight
1/2 cup maple syrup
1 teaspoon vanilla
1/8 to 1/4 teaspoon salt

Coconut Whip:
1 can full fat coconut milk chilled overnight

Pumpkin Filling:
1 1/2 cup pumpkin puree
3 teaspoons pumpkin pie spice
Pinch of salt
1/3 cup maple syrup
1/4 cup coconut whip

View the full recipe at Faring Well →