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Home » Pumpkin Tart with Gingersnap Crust, Whip, and Salted Caramel

Pumpkin Tart with Gingersnap Crust, Whip, and Salted Caramel

November 22, 2014 by Faring Well Leave a Comment

Pumpkin-Tart-SUB

Pumpkin Tart with Gingersnap Crust, Whip, and Salted Caramel

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

Ingredients

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

Instructions

View the full recipe at Faring Well →

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Filed Under: Desserts, Gluten-Free, Kid-Friendly, Vegan Tagged With: caramel, fall, gingersnap, pecan, pie, pumpkin, tart, Thanksgiving, whipped cream

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