Name: Vegan Pumpkin Praline Tart, gluten-free and with no added fats
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Ingredients: 2 cups superfine almond flour; 1/4 cup cornstarch; 2 tbsp maple syrup; 2 cups pumpkin puree (fresh or canned) (If using kabocha squash, bake the whole gourd for 20 minutes in a preheated 400 degree oven. Remove seeds, cut into 16 wedges lengthwise, and spread on a cookie sheet lined with tin foil, skin side down. Bake 45 more minutes or until tender enough for a fork to go through. Separate the skin from the flesh, and puree the flesh.); 1/2 cup maple syrup (can sub unrefined sugar like turbinado); 2 tbsp cornstarch; 1/4 cup almond or cashew milk; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp nutmeg; 1 cup pecans; 1 tbsp maple syrup; 2 tbsp sugar; 1 tsp pure vanilla extract