Serve this nourishing low-oxalate pumpkin tart for Thanksgiving or Christmas! The gingerbread crust is full of warming spices, molasses, and pumpkin seeds. It perfectly complements the creamy maple-pumpkin filling! Decorate the tart with freshly whipped cream and toasted pumpkin seeds for a beautiful presentation!
Ingredients
Crust
½ cups
pumpkin seeds
toasted
1 cups
superfine sweet rice flour
2 tablespoons
maple sugar
1 teaspoons
cinnamon
¾ teaspoons
ground ginger
¼ teaspoons
ground cloves
¼ teaspoons
sea salt
6 tablespoons
butter
1½ tablespoons
blackstrap molasses
3 tablespoons
water
Filling
1⅓ cups
pumpkin purée
⅔ cups
heavy cream
⅓ cups
maple sugar
2 large
eggs
1 teaspoons
pumpkin pie spice
1 teaspoons
vanilla extract
⅛ teaspoons
sea salt
