Pumpkin Tart with Pecan Crust

Ingredients

• 0.75 cups pecan halves
• 0.75 cups rolled oats
• 0.75 cups whole wheat pastry flour
• 0.5 teaspoons ground cinnamon
• 1 pinch salt
• 0.25 cups vegetable oil
• 3 tablespoons real maple syrup
• 1 cup soy milk
• 0.25 cups arrowroot powder
• 1 can pumpkin puree , 15 ounce
• 0.5 cups real maple syrup
• 1 tablespoon grated fresh ginger
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons salt
• 0.25 teaspoons freshly grated nutmeg
• 0.13 teaspoons ground cloves

Instructions

1. 1

   Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.

2. 2

   Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

3. 3

   Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

4. 4

   Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.

5. 5

   Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.