Description
A heartwarming pumpkin oat tart that evokes the essence of autumn with its rich flavors and comforting aroma.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup canned pumpkin puree
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup melted butter or coconut oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine rolled oats, melted butter (or oil), honey, a pinch of salt, and a bit of cinnamon. Mix until crumbly and press into the bottom of a greased tart pan.
- Bake for 10 minutes, then set aside to cool.
- In another bowl, whisk together pumpkin, eggs, milk, honey (or maple syrup), and spices until smooth. Taste and adjust sweetness if necessary.
- Pour the pumpkin filling over the baked oat crust, smoothing the top with a spatula. Bake for 30 to 35 minutes or until the filling sets and the edges are golden.
- Allow the tart to cool before slicing it into wedges.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
For a gluten-free version, replace rolled oats with gluten-free oats. For a vegan twist, substitute eggs with flaxseed meal mixed with water and use almond or oat milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pumpkin, oat tart, fall dessert, autumn recipe, Thanksgiving