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A vegan pumpkin tart on a dark serving plate with a circle of coconut whipped cream on top. A single slice has been cut. It's next to a green plaid towel with silverware.

Pumpkin Tart

This easy to make vegan pumpkin tart uses a graham cracker crust and simple but delicious pumpkin filling. No dairy, eggs, nuts, or gluten!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Baked Goods
Calories: 104
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup vegan butter melted
  • 1 cup pumpkin
  • 1/2 cup brown sugar or coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/4 cup plant milk warmed
  • 1 tablespoon cornstarch
  • Pinch salt

Equipment

  • 8-inch (20-cm) Tart Pan
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Blender or food processor optional

Method
 

  1. Preheat the oven to 350°F/180°C. Make sure the oven rack is in the middle of the oven.
  2. Make the crust. In a food processor, or in a mixing bowl with a masher or in a bag with a rolling pin, crush the graham crackers to crumbs. Add the melted butter. Press into the tart pan, making sure to have the crumbs go up the sides a little bit. Set this aside.
  3. Make the filling. In a small bowl, combine the warmed plant milk and the cornstarch. Whisk together, making sure there are no lumps. Add this to a larger bowl along with the pumpkin, brown sugar, pumpkin pie spice, vanilla, and pinch of salt. Whisk again until smooth. If there are any lumps of cornstarch, you can place this in a blender or food processor and blend until smooth.
  4. Bake. Pour the prepared filling into the crust and bake uncovered for 25 minutes. I like to place my tart pan on a baking sheet to make transferring easier.
  5. Cool and serve. Allow the tart to cool in the pan on a wire rack for an hour before chilling in the fridge for 2 hours or overnight. Top with whipped coconut cream if desired. Slice, serve, and enjoy!

Notes

How to Store
Fridge: Keep any leftover tart in the fridge, loosely covered for up to 5 days.
Freezer: Fully baked and cooled tarts can be kept in a freezer safe container for up to 2 months. Allow the tart to thaw in the fridge overnight before serving after freezing.
Make Ahead: This tart needs to cool completely before serving so it's the perfect dessert to make in advance! Make and bake this tart, let it cool completely, and then loosely cover and place the tart in the fridge before serving the next day.