Add this dairy-free fall recipe to your holiday dessert rotation, your family and guests will definitely want seconds! The creamy pumpkin filling has just the right balance of sweetness and spice layered on top of a nutty crust made with Struesli Original granola and flavorful dates. The best part about this elegant treat? There’s no oven required, no sugar added, and you can easily make it ahead of time.
Nutty No-Bake Pumpkin Tart With Granola Crust
One 8 inch tart (8 servings)
Total Time: 30 minutes + Time to soak the cashews overnight.
Ingredients (Crust):
- ½ cup loosely packed soft medjool dates
- 2 cups of Struesli Original granola
Ingredients (Cashew Cream Topping and Filling):
- 1 cup of raw cashews soaked overnight
- ½ cup silken tofu
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- A pinch of salt
- 1 ½ tsp pumpkin pie spice
- 1¼ cup canned pumpkin
- 1 tsp maple syrup
- Raw pecan halves for decoration
Instructions (Crust):
- In the bowl of a food processor add the soft dates and the Struesli granola.
- Pulse the mixture until it breaks down and adheres together.
- Press into the base and a tiny bit up the edge of an 8 inch springform pan and put in the fridge while you make the filling.
Instructions (Cashew Cream Topping and Filling):
- In a high speed blender add the cashews, tofu, vanilla, maple syrup and pinch of salt, blend until creamy. Remove ⅓ cup for later and store in the fridge.
- Add the remaining ingredients to the cashew cream in the blender. Adjust for your desired amount of sweetness.
- Pour the mixture onto the prepared crust and freeze for about 2 hours.
- Once it’s firm you can pipe the cashew cream with a star tip in 8 dollops evenly spaced around the edge of the pie and 1 in the center. Top each with a pecan half. If you don’t have a pastry bag with a star tip you can use a small sandwich bag filled with the cream and cut the tip off the corner to mimic a pastry bag.
Tip: Store in the freezer until ready to serve. When ready to serve, allow to thaw in the refrigerator for 4 to 5 hours.
Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys. Follow Adrienne's brand building experience, delicious recipes, and adventures with her big, fluffy dogs on Instagram.
