Shortbread Chocolate Pumpkin Tart

This almond flour chocolate pumpkin tart is delightfully decadent, further enhanced by trails of toasted pecans and dollops of swirled ganache.

Shortbread chocolate pumpkin tart


  • 2 cups fine almond flour
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 3 tablespoons maple syrup
  • 1/4 cup unrefined coconut oil, melted (extra for coating the tart pan)
  • 1 tablespoon full-fat nut milk, such as my homemade cashew milk

Pumpkin Filling:

  • 3/4 cup Medjool dates, pitted and roughly chopped
  • 1 cup unsweetened pumpkin puree
  • 1/4 cup nut milk, such as my homemade cashew milk
  • 1/4 cup unrefined coconut oil, melted
  • 1 teaspoon vanilla extract 
  • 2 teaspoons ground pumpkin pie spice
  • 1/4 teaspoon sea salt


  • 1/2 cup maple syrup
  • 1/2 cup unrefined coconut oil, melted
  • 1/8 cup nut milk, such as my homemade cashew milk
  • 2 teaspoons vanilla extract
  • 1 cup 100% raw cacao powder
  • 1/8 teaspoon sea salt

Pecan Topping:

  • 1 cup raw pecans, toasted


  • Oven: preheated to 350 degrees
  • 9-inch tart pan with removable bottom
  • Food processor
  • High-powered blender
  • Baking sheet, lined with parchment paper


Preheat the oven to 350 degrees.

Lightly coat a 9-inch tart pan (with removable bottom) with extra coconut oil. 

To make the crust, mix together the listed ingredients in a food processor or knead the ingredients together in a bowl. Press the dough evenly into the bottom and sides of the prepared tart pan. Bake the dough for approximately 22 minutes, or until golden brown. Rotate the tart in the oven half-way through cooking for even heat distribution (and even browning). Let the tart crust cool completely.

To prepare the filling, begin by placing 3/4 cup dates in a small bowl. Soak the dates in hot water for 20-30 minutes until soft, making sure the dates are completely submerged in the water. Drain the dates, discarding the water. Combine the drained dates, pumpkin puree, cashew milk, coconut oil, vanilla, pumpkin pie spice, and salt in a high-powered blender, such as a Vitamix, and blend until silky-smooth. Pour the filling into the baked tart crust, smoothing the top. Store in the refrigerator until the toppings are ready.

To toast the nuts, spread the pecans across a baking sheet lined with parchment paper. Toast for 8 minutes, or until golden brown. Set aside to cool. Chop into small pieces and sprinkle across the surface of the tart, pressing the nuts lightly into the pumpkin filling if necessary.

To make the ganache, blend the listed ingredients in a food processor until smooth. Pour the chocolate sauce into a piping bag with tip and decorate the top of the tart as desired.

Store this shortbread chocolate pumpkin tart in the refrigerator until ready to consume.


  • When choosing cacao butter and 100% raw cacao powder, consider brands like Navitas Organics, which focus on regenerative agriculture.

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