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Pumpkin Cream Tart Video with Gingersnap Crust — Rainbow Plant Life
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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- CRUST
- 1 1/2 cups gluten-free rolled oats
- 1 ¼ cups pecans
- ½ teaspoon sea salt
- Heaping ½ teaspoon cinnamon
- Heaping ½ teaspoon ground ginger
- 1/3 cup coconut oil, melted and slightly cooled
- 4 tablespoons maple syrup
- 1 1/2 tablespoons molasses
- FILLING
- 3/4 cup canned coconut cream, refrigerated for at least overnight
- 1 ¼ cup pumpkin purée (canned or fresh)
- ¼ cup + 2 tablespoons pure maple syrup
- 1/4 cup coconut oil, melted
- 3 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- TOPPING
- Vegan whipped topping or coconut whipped cream
- Reserved crust for crumble topping
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3236 % Daily Value *
- Total Fat: 200 g 306.92%
- Saturated Fat: 143 g 715.3%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1667 mg 69.47%
- Calcium: 515 mg 51.54%
- Potassium: 1775 mg 50.71%
- Magnesium: 0 mg 0%
- Iron: 11 mg 61.89%
- Zinc: 0 mg 0%
- Total Carbohydrate: 344 g %
- Dietary Fiber: 27 g 108.84%
- Sugar: 231 g
- Protein: 31 g
- Alcohol: 1 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 9 g
- Vitamin A 500.26%
- Vitamin C 10.28%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat38
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs7
- Exchange - Starch7
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total5 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total4 oz-eq