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Ginger and Pumpkin Tart with Maple-Pecan Crust

By: Ashlae from ohladycakes.com
Updated April 27, 2018
Ginger and Pumpkin Tart with Maple-Pecan Crust
Ginger and Pumpkin Tart with Maple-Pecan Crust
This image courtesy of ohladycakes.com

One little substitution of gluten free oats is all you need to make this delicious tart recipe gluten free. This Ginger and Pumpkin Tart with Maple-Pecan Crust is a new twist on the classic fall dessert. The crunchy pecans and oats make a crispy crust without gluten or eggs while also being naturally sweetened with maple syrup. The crust is the only part that needs to be baked, but the tart does need to chill in the refrigerator for several hours. If you can wait long enough, this homemade tart is best served after a full day of chilling.

Yields8 - 10 slices

Dietary RestrictionsGluten Free, Dairy Free, Refined Sugar Free, Egg Free, Vegan

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Yum! This would be perfect for the holiday season.

This looks so good it's not even funny. I'm going to save it for Thanksgiving!

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