Vegan Pumpkin Pie Tart (Allergy-Friendly Holiday Dessert)

Описание: Celebrate cozy season with this gorgeous Pumpkin Pie Leaf Tart — vegan, nut-free, dairy-free, and perfect for holiday gatherings. This tart has a silky pumpkin custard, a crisp flaky crust, and the prettiest pie-crust leaf cut-outs you can arrange into a wreath or crescent design. It looks fancy, but it’s surprisingly simple — especially with store-bought vegan pie dough.
This dessert is completely allergy-friendly, making it a beautiful centerpiece everyone can enjoy. If you love visually-driven, quiet baking videos and fall flavors, this one belongs on your holiday table.

Pumpkin Pie Leaf Tart (Vegan, Nut-Free)
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Makes: One 9-inch tart

Ingredients:
Tart Crust:
1 ½ cups all-purpose flour
2 tbsp granulated sugar
½ tsp salt
½ cup cold vegan butter, cubed
3–4 tbsp ice water
OR use store-bought vegan pie crust for ease.

Pumpkin Filling:
1 (15 oz) can pumpkin purée
¾ cup full-fat coconut milk (or your preferred dairy-free milk, but richness matters)
½ cup brown sugar
¼ cup maple syrup
3 tbsp cornstarch
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp clove
¼ tsp salt
1 tsp vanilla extract

Instructions
In a bowl, whisk flour, sugar, and salt.
Cut in cold vegan butter until pea-sized crumbs form.
Add ice water 1 tbsp at a time until dough holds together.
Form into a disc, wrap, chill for 20 minutes.
Roll out and press into a 9-inch tart pan.
Dock with a fork. Chill again while you make the filling.
In a medium saucepan, whisk pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, spices, salt, and vanilla.
Heat over medium, whisking constantly until it thickens and bubbles (3–5 minutes).
Remove from heat and let cool slightly — it will thicken more as it cools.
Preheat the oven to 350°F (175°C).
Pour the pumpkin filling into the chilled tart shell and smooth the top.
Bake for 35–40 minutes, until set at the edges and slightly jiggly in the center.
Cool completely for clean slices.
Roll out leftover pie dough to ⅛-inch thick.
Cut out leaves using your cookie cutters.
Brush lightly with non-dairy milk and sprinkle with coarse sugar.
Place on a lined baking sheet.
Bake at 350°F for 12–15 minutes or until golden.
Baking the leaves separately keeps them crisp and perfectly shaped.
After the tart has cooled:
Arrange leaf cut-outs in a crescent, wreath, or full border design.

#pumpkinpie #veganbaking #allergyfriendlyrecipes #nutfreebaking #eggfreetreats #dairyfreebaking #holidaydesserts #fallbaking #tartrecipe #pumpkinfood #vegan #recipe #vegetarian #pumpkin