Before I jump into the recipe, I want to clarify one thing. That is – I’d never make a healthy dessert if I have to sacrifice its flavor.
As a chef trained to prioritize superb flavor combinations and textures above anything else, I could never make my food just that – a low sugar, healthy meh. That is to say – whenever I come up with a dessert that doesn’t involve a heavy load of carbs and fats – it still tastes delicious. Imagine if Tiramisu was actually good for you? My goal is to turn every dessert into a fully satisfying yet healthy Tiramisu;)
This smooth and silky pumpkin tart comes together in minutes! The only prep you have to think about in advance is squash and sweet potato. All you need is to brush them with coconut oil and roast for an hour.
My suggestions for the best healthy gluten free pumpkin tart:
- Look for Red Garnet or Jewel sweet potato variety. These are the sweetest and creamiest out there!
- Using actual roasted pumpkin/squash instead of canned puree makes all the difference in the world. Plus, sticking it into an oven requires no more effort than opening a can!
- Make sure to roast squashes and potatoes until sweet, caramel-y and completely tender. They are the backbone of your pie and fully determine its future deliciousness.
- For best results use pre-toasted oats, walnuts and pepitas. It yields a nutty, crunchy and super satisfying crust.
- To avoid cracks in your pumpkin pie, use room temperature eggs.
- Use full fat coconut milk for the best, silkiest texture.
Possible substitutes for just as delicious gluten free pumpkin tart:
- If you are not a coconut oil fan – butter is a 100% delicious and legitimate substitute.
- For a sugarless pie (let’s admit, maple syrup is still sugar!) swap syrup for 4 soaked and pureed Medjool dates.
- Walnuts can be substituted for pecans, almonds, macadamia or any other nuts, really! Same with pepitas.
More delicious gluten-free desserts:
- Flourless Black Forest Cake (Gluten Free)
- Coconut-banana cake with caramel
- Foolproof baked cheesecake recipe
Knowing that you use my recipes makes me so happy! If you end up making this delicious healthy pumpkin tart or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
Crust :
- 1 cup oats
- 1/2 cup walnuts
- 1/4 cup toasted pepitas
- 1 tsp maple syrup
- 5 tbsp (60 gr) coconut oil
Filling
- 140 (1 small) sweet potato*
- 300 gr (1 small) butternut squash
- 5 tbsp maple
- 3 tbsp vanilla
- 200 gr coco milk
- 1/2 tsp cinnamon
- 2 eggs (room temperature, to avoid cracks.)
Instructions
Crust:
- Preheat the oven to 350 F. Blitz all ingredients in a blender/food processor into a coarse sand-like paste. Press it into a 9” pan and bake for 15 minutes until golden brown.
Filling:
- Cut butternut squash in half, scoop out seeds and lightly brush with coconut oil. Wash sweet potato, brush with coconut oil and poke with a fork. Place on a parchment paper lined sheet cut side down (for the squash). Roast for an hour until completely tender and caramelized. Once done, lower the temperature to 325 F.
- Scoop the inside of squash and potato into a bowl, discarding the skin. Add the rest of the ingredients except for eggs and process into a smooth puree using a hand blender. Alternatively, place everything into a food processor/blender and puree until smooth.
- Whisk in room temperature eggs. Pour the filling into the crust and bake at 325F for 35-40 minutes, until the filling is almost set but still slightly jiggly in the center.
- Serve chilled, decorated with toasted swiss meringue (find my recipe here) or whipped cream, if desired!
Notes
*Red Garnet or Jewel are the sweetest and creamiest!
