Maple Pumpkin Tart with Gingersnap Granola Crust {Gluten free friendly}

maple pumpkin tart 2_text

Pumpkin pie is one of those quintessential Thanksgiving desserts.  It’s a must-have at everyone’s Thanksgiving celebration.  This year, since we’ve entered the world of gluten free living, I decided to put a twist on the classic pumpkin pie.

It all starts with the gingersnap granola crust, which is made from homemade ginger and cinnamon granola, and melted better.  Already, you want this, right?

Then you add pumpkin pie filling made with pumpkin puree, maple syrup and plenty of spices.  Add that to a cute tart pan, and you’ve got yourself a maple pumpkin tart!

Meet maple pumpkin tart, pumpkin pie’s slightly cuter cousin…

{Note: I’ve included the instructions on how to make your own homemade maple roasted pumpkin puree below.  Now, you don’t have to make your own pumpkin puree, but believe me, it makes all the difference.  My father, who detests all things pumpkin, will actually eat this version of pumpkin pie simply because it’s made with homemade pumpkin puree.  Who’d a thunk it?}

Maple Pumpkin Tart with Gingersnap Granola Crust

Serves 8-10


Gingersnap Granola Crust

  • 1/4 cup oil (coconut or olive) or melted butter
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups oats (gluten free, optional)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 4 tablespoons butter, melted

Maple Pumpkin Tart

  • 1 cup pumpkin puree*
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch of ground nutmeg
  • Pinch of salt
  • 1 tablespoon organic cornstarch
  • 1/3 cup maple syrup
  • 1 egg, lightly beaten
  • 3/4 cup evaporated milk


Gingersnap Granola Crust

Preheat the oven to 325°, and line a baking sheet with parchment paper.

In a medium-size bowl, whisk together the oil (or melted butter, if using), brown sugar and vanilla. Add in the oats and spices, and stir until all the oats are covered in the oil-brown sugar mixture.

Pour the granola onto the lined baking sheet, and use a spatula to spread out the granola, making sure the granola is in one layer.

Bake at 325° until golden brown, about 20 minutes, stirring the granola after 10 minutes.  Let the granola cool completely before making the crust.

Once the granola has cooled, preheat the oven to 350° and lightly grease a 9-inch tart pan.  Pulse the granola in a food processor a few times to make crumbs.  Add the melted butter, and process a few more times until all the butter is incorporated with the crumbs.

Transfer the granola-butter mixture into the tart pan, and use your hands to press the granola crust on the bottom and up the sides of the pan. Freeze the crust for at least 15 minutes, then bake at 350° for 10 minutes. Remove the crust from the oven and cool completely.

Maple Pumpkin Tart

In a large bowl, whisk together the pumpkin puree, spices, salt, cornstarch, maple syrup and lightly beaten egg until combined.  Whisk in the evaporated milk, and pour the pumpkin filling into the cooled gingersnap granola crust.

Put the pie on top of a baking sheet, and bake at 375° for 35-40 minutes, until the sides of the tart are set and the middle is slightly set.

Remove from the oven to cool, serve warm, and enjoy!

*To make your own maple roasted pumpkin puree, simply cut a sugar baby pumpkin in half horizontally, and scoop out the seeds and pulp. Place the two halves on a greased baking sheet, and drizzle with 2-3 tablespoons maple syrup.  Roast the pumpkin at 350° for 80-90 minutes, until the pumpkin is fork-tender.  Let the pumpkin cool slightly, then remove the skin and place the pumpkin flesh in a food processor or blender.  Puree until the pumpkin is smooth.

Original recipe by La Casa de Sweets

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Comments (7)

  • I absolutely love pumpkin pie. Sounds amazing with a ginger-snap crust. Definitely gonna try it!

  • Dina 10 years ago Reply

    it looks yummy!

  • Yum! This seems like a nice twist on the original Pumpkin Pie!

  • Emily 10 years ago Reply

    I’m lactose Intolerant so do you think coconut milk could be used as an alternative?

    Jackie 10 years ago Reply

    Absolutely! Use Thai coconut milk, which is thicker than the coconut milk we drink, and you should be fine!

  • Pepa 10 years ago Reply

    Wow I love the sound of this! However I can’t eat oats, they have a molecule complex very similar to gluten that I react to :< do you think there is something else usable for the base? ^^ Thank you ~

    Jackie 10 years ago Reply

    Hi Pepa, do you buy or make granola without oats? If so, simply substitute your oat-free granola (about 2 cups) in the crust. If not, feel free to try shredded coconut or rice cereal!

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