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Ingredients
- For the vegan pastry:
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1 1/8 cups
sifted or whole spelt flour
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1/2 teaspoon
salt
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1 1/2 tablespoons
sugar
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1/2 cup
coconut oil or vegan shorting
-
1/2 cup
Ice Water
-
1 tablespoon
Apple Cider Vinegar
- For the pumpkin filling:
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1 can/ 398 milliliters
pumpkin purée
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6 tablespoons
maple syrup
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1 tablespoon
molasses
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1 teaspoon
cinnamon
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1/2 teaspoon
sea salt
-
1/2 teaspoon
ginger
-
1/4 teaspoon
nutmeg
-
2
eggs
-
1 cup
milk of choosing (vegan or dairy)
Directions
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In a food processor, pulse the flour, salt, and sugar to combine.
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Add the cold coconut oil. Mix the vinegar with the water and slowly add a tablespoon at a time, just until the mixture holds together when lightly squeezed.
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Flatten the dough into a disk (you may need to knead it a bit), and wrap in cling film, and chill for a couple of hours.
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Once chilled, take out the dough and let soften up for a couple of minutes. Preheat the oven to 350° F. I like to work in small batches, so I divided mine in half and rolled each half about an 1/8 inch (.30 centimeter) thick. I used a small bowl to cut out 5-inch (12-centimeter) circles, but anything around that size will do.
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Press into a muffin pan, and using a fork, poke a few holes in the bottom of the tart. Chill until firm. Bake for 8 to 10 minutes.
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For the pumpkin filling, mix all the ingredients together with a whisk until smooth.
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Add pumpkin filling to the pre-baked shells, and bake for another 20 to 30 minutes, or until the filling is set but still jiggles.
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