A spicier twist on your classic pumpkin pie. Who could say no to ginger and coconut inside of a crumbly pecan crust? Not us! Cozy up with a hot cup of tea and this bite-sized treat. It is fall, after all.

Ginger and Coconut Squash Tarts With Pecan Oat Crust [Vegan, Gluten-Free]






For the Crust

  • 1  1/2 cup gluten-free oats
  • 1 cup pecans
  • 1/2 cup pitted and roughly chopped dates
  • 1 tablespoon maple syrup
  • 1/4 cup, plus 1 tablespoon melted coconut oil

For the Filling

  • 1 cup squash purée
  • 1/2 teaspoon pure vanilla extract
  • 1/2 tablespoon freshly grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground nutmeg and cloves
  • 1/4 teaspoon ground sea salt
  • 1/3 cup pure maple syrup
  • 3/4 cup coconut milk
  • 1 tablespoon coconut oil, melted
  • 2 1/2 tablespoons arrowroot powder or cornstarch

For the Coconut Cashew Cream

  • 1 cup raw cashews, soaked overnight
  • 1/4-1/3 coconut milk
  • 2 1/2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon natural vanilla extract
  • A pinch of cinnamon


To Make the Squash Purée:

  1. Place chopped, peeled squash chunks into a double boiler and steam until tender, about 20-25 minutes. Let cool, then blend in a food processor until smooth. Extra purée can be used in granola, smoothies, oatmeal or baked goods.

To Make the Tarts:

  1. Preheat oven to 350°F
  2. Make the crust by placing oats and pecans in a food processor and pulse until well mixed and finely ground.
  3. Add dates and maple syrup, then blend the ingredients together.
  4. With the motor running, poor in the coconut oil. Continue to blend until the mixture starts to stick to the sides of the blender.
  5. Prep a muffin tin by greasing with coconut oil.
  6. Press a golf ball sized amount of dough into each form. Then, use your fingers work to dough up the sides until it forms a shell for the tarts. Use any extra dough to fill in the holes or thin areas.
  7. Make the filling, place squash purée, vanilla, grated ginger, spices, sea salt and maple syrup in a large bowl.
  8. In a small sauce pan, over low heat, melt the coconut oil and coconut milk together. Whisk to the mixture until well mixed.
  9. Once melted, remove from heat and whisk in arrowroot powder.
  10. Whisk warm mixture into the squash puree and stir until well combined.
  11. Fill each crust with the squash, filling up to the rim, then bake for 30-35 mins or until the crust is golden brown and the filling is set.
  12. Let cool for at least 10 minutes before trying to remove from tin.
  13. Run a knife around the edge of the crust, then pull on the parchment tabs to remove the tarts from the tin. Let cool completely on a cooling rack.
  14. Serve at room temperature or out of the refrigerator with a dollop of cream of your choice. Will keep for a few days in a sealed container in the refrigerator.

To Make the Coconut Cashew Cream:

  1. Rinse and drain the cashews. Place them in a small blender with the maple syrup, coconut oil, and vanilla.
  2. Add 1/4 cup of coconut milk and blend.
  3. Add more coconut milk until desired creaminess is reached.
  4. Taste and adjust sweetness if necessary.