autumn is an enchanting sensory experience… the crunch of leaves beneath your feet. the lovely colors of the trees. the wafts of spices mixing with the smell of cool air. the spread of pumpkin, apple, and nut desserts on the thanksgiving table. i love autumn.
here in kansas it feels like we’ve officially skipped into winter. it is a preparing. for you see, the cold and the snow is about to enter into my life in a very big way. we are moving, yet again. this time to upstate new york. these texas-bred bones are about to be challenged by a serious chill.
we make the move mid-december and are hoping to get settled into our newly purchased (!) home in time for christmas. my dreams are to sleep in our own beds for christmas eve and maybe even wake up to some stockings hung to the mantle (with packing tape?).
but first we’ll cherish the last days with family and friends here in kansas. and what better way than with an official day of thanks.
{i’m quite honored that ruche has included this recipe in their sugar and spice: ruche holiday recipes 2013.}
Coconut-Caramel Pumpkin Tart
Ingredients
Crust:
- 2 cups 225 grams almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil at room temperature
- 1/4 teaspoon salt
Filling:
- 5 dates pitted
- 1 cup pumpkin pie filling
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Caramel:
- 1/2 cup coconut sugar
- 1/4 cup water
- 1 cup unsweetened canned coconut milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Pepita Brittle:
- 1/2 cup pumpkin seeds
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
Instructions
To make crust:
- Combine almond flour, maple syrup, coconut oil, and salt. Stir until a dough is formed. Press dough with fingers on the bottom and up the sides of a 9-inch round tart pan. Chill dough for 30 minutes.
- Preheat oven to 350°. Pierce unbaked crust a few times with a fork; bake at 350° for 15-18 minutes, or until golden brown. Let cool.
To make filling:
- Combine dates, pumpkin pie filling, maple syrup, and vanilla in the container of a food processor. Pulse until completely smooth.
To make caramel:
- Combine coconut sugar and water in a medium saucepan; heat until mixture begins to boil. Stir in coconut milk, vanilla, and salt; boil, stirring constantly, for 7-8 minutes, or until mixture is dark, reduced and thick. (Caramel will thicken and become stickier as it cools.)
To make brittle:
- Combine seeds, maple syrup, and salt in a medium skillet. Cook over medium-high, stirring frequently, until seeds are browned and sticky. Spread mixture into a single layer on parchment paper.
To assemble tart:
- Remove sides of tart pan from crust. Spread filling evenly in baked crust. Pour and spread caramel evenly over the top of filling. Place brittle on top of caramel, around the sides, if desired. Chill for 30 minutes to thicken caramel before serving.
