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Coconut-Caramel Pumpkin Tart

Servings 1 tart



  • 2 cups 225 grams almond flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil at room temperature
  • 1/4 teaspoon salt


  • 5 dates pitted
  • 1 cup pumpkin pie filling
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  • 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


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.