![\"maple](\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2013\/11\/maple-pumpkin-tart-2_text.jpg\")
<\/img><\/div><\/div><\/p>\nPumpkin pie is one of those quintessential Thanksgiving desserts. \u00a0It\u2019s a must-have at everyone\u2019s Thanksgiving celebration. \u00a0This year, since we\u2019ve entered the world of gluten free living, I decided to put a twist on the classic pumpkin pie.<\/p>\n
It all starts with the gingersnap granola crust, which is made from homemade ginger and cinnamon granola, and melted better. \u00a0Already, you want this, right?<\/p>\n
Then you add pumpkin pie filling made with pumpkin puree, maple syrup and plenty of spices. \u00a0Add that to a cute tart pan, and you\u2019ve got yourself a maple pumpkin tart!<\/p>\n
Meet maple pumpkin tart, pumpkin pie\u2019s slightly cuter cousin\u2026<\/p>\n
{Note: I\u2019ve included the instructions on how to make your own homemade maple roasted pumpkin puree below. \u00a0Now, you don\u2019t have to make your own pumpkin puree, but believe me, it makes all the difference. \u00a0My father, who detests all things pumpkin, will actually eat this version of pumpkin pie simply because it\u2019s made with homemade pumpkin puree. \u00a0Who\u2019d a thunk it?}<\/p>\n
Maple Pumpkin Tart with Gingersnap Granola Crust<\/h3>\n
Serves 8-10<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n Gingersnap Granola Crust<\/em><\/p>\n Maple Pumpkin Tart<\/em><\/p>\n Instructions:<\/strong><\/span><\/p>\n Gingersnap Granola Crust<\/em><\/p>\n Preheat the oven to 325\u00b0, and line a baking sheet with parchment paper.<\/p>\n 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.<\/p>\n 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.<\/p>\n Bake at 325\u00b0 until golden brown, about 20 minutes, stirring the granola after 10 minutes. \u00a0Let the granola cool completely before making the crust.<\/p>\n Once the granola has cooled, preheat the oven to 350\u00b0 and lightly grease a 9-inch tart pan. \u00a0Pulse the granola in a food processor a few times to make crumbs. \u00a0Add the melted butter, and process a few more times until all the butter is incorporated with the crumbs.<\/p>\n 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\u00b0 for 10 minutes. Remove the crust from the oven and cool completely.<\/p>\n Maple Pumpkin Tart<\/em><\/p>\n In a large bowl, whisk together the pumpkin puree, spices, salt, cornstarch, maple syrup and lightly beaten egg until combined. \u00a0Whisk in the evaporated milk, and pour the pumpkin filling into the cooled gingersnap granola crust.<\/p>\n Put the pie on top of a baking sheet, and bake at 375\u00b0 for 35-40 minutes, until the sides of the tart are set and the middle is slightly set.<\/p>\n Remove from the oven to cool, serve warm, and enjoy!<\/p>\n *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. \u00a0Roast the pumpkin at 350\u00b0 for 80-90 minutes, until the pumpkin is fork-tender. \u00a0Let the pumpkin cool slightly, then remove the skin and place the pumpkin flesh in a food processor or blender. \u00a0Puree until the pumpkin is smooth.<\/p>\n Meet pumpkin pie’s cuter cousin: maple roasted pumpkin filling on top of a homemade gingersnap granola crust, all in an elegant tart pan. Whipped cream, optional…<\/p>\n","protected":false},"author":2,"featured_media":3540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[43,506],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3528"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3528"}],"version-history":[{"count":9,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3528\/revisions"}],"predecessor-version":[{"id":3541,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3528\/revisions\/3541"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3540"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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Original recipe by La Casa de Sweets<\/h4>\n<\/div>","protected":false},"excerpt":{"rendered":"