Shortbread Pumpkin Tart

A delightfully decadent shortbread pumpkin tart is further enhanced by trails of toasted pecans and dollops of swirled ganache.


  • 2 cups organic almond flour 
  • 1/2 teaspoon pink Himalayan or Celtic sea salt 
  • 3 tablespoons organic maple syrup 
  • 1/4 cup organic unrefined coconut oil, melted (extra for coating the tart pan)  

Pumpkin Filling:

  • 3/4 cup medjool dates, pitted and roughly chopped
  • 1 cup organic pumpkin puree, unsweetened
  • 1/4 cup homemade cashew milk or unsweetened coconut milk (choose a brand like Native Forest: Simple, NO Guar Gum)
  • 1/4 cup organic unrefined coconut oil, melted
  • 1 teaspoon organic pure vanilla extract 
  • 2 teaspoons organic ground pumpkin pie spice
  • 1/4 teaspoon pink Himalayan or Celtic sea salt 


  • 1/2 cup organic maple syrup
  • 1/2 cup organic unrefined coconut oil, melted 
  • 1 teaspoon organic vanilla extract 
  • 1 cup organic 100% raw cacao powder  

Pecan Topping:

  • 1 cup organic 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 grease a 9-inch tart pan (with removable bottom) with extra coconut oil. 

To make the crust, mix together the flour, salt, syrup and coconut oil in a food processor or knead the ingredients together in a bowl. 

Press the dough evenly into the bottom and sides of the tart pan. Use the tines of a fork to lightly prick the dough in several locations to prevent air pockets from forming while baking. 

Place the dough in the refrigerator to chill for 20 minutes or longer. 

Bake the dough for approximately 20-22 minutes, or until golden brown. The baked shell can be made up to one day in advance and kept, wrapped, at room temperature. 


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, coconut 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.

Nut & Ganache Topping

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 syrup, coconut oil, vanilla extract, and cacao 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.

Return the tart to the refrigerator and let it set for at least 30 minutes before serving. 

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