Pumpkin Maple Almond Butter Tart By Capri Lilly

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Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

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TOTAL TIME:

Maroon colored icon for Justin's nut butter jars

MADE WITH:

INGREDIENTS

  •  ¼ cup organic granulated coconut sugar
  • 2 teaspoons golden pumpkin pie spice
  • ¼ teaspoon fine sea salt
  • 2 large egg yolks
  • 1 ¼ cups pumpkin puree (homemade or canned)
  • ½ cup coconut yogurt
  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • ⅓ cup non-dairy milk

Topping (optional):

  • Whipped cream or crème fraîche
  • Toasted nuts
  • Maple syrup

DIRECTIONS

  1. Prepare the crust
    • Use a premade tart crust or make one from scratch.
    • Preheat oven to 325ºF (160ºC).
    • Par-bake the crust for 10 minutes.
  2.  Make the filling
    • Add all filling ingredients to a blender.
    • Blend until smooth.
  3.  Bake
    • Pour the filling into the par-baked crust.
    • Bake at 325ºF (160ºC) for 30–40 minutes, until the center is just set.
  4. Cool
    • Let the tart cool completely at room temperature, about 1 hour.
  5. Serve
    • Remove from pan and place on a serving platter.
    • Top with whipped cream or crème fraîche, sprinkle with toasted nuts, and drizzle with maple syrup.
    • Slice and enjoy.
INGREDIENTS
  •  ¼ cup organic granulated coconut sugar
  • 2 teaspoons golden pumpkin pie spice
  • ¼ teaspoon fine sea salt
  • 2 large egg yolks
  • 1 ¼ cups pumpkin puree (homemade or canned)
  • ½ cup coconut yogurt
  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • ⅓ cup non-dairy milk

Topping (optional):

  • Whipped cream or crème fraîche
  • Toasted nuts
  • Maple syrup
DIRECTIONS
  1. Prepare the crust
    • Use a premade tart crust or make one from scratch.
    • Preheat oven to 325ºF (160ºC).
    • Par-bake the crust for 10 minutes.
  2.  Make the filling
    • Add all filling ingredients to a blender.
    • Blend until smooth.
  3.  Bake
    • Pour the filling into the par-baked crust.
    • Bake at 325ºF (160ºC) for 30–40 minutes, until the center is just set.
  4. Cool
    • Let the tart cool completely at room temperature, about 1 hour.
  5. Serve
    • Remove from pan and place on a serving platter.
    • Top with whipped cream or crème fraîche, sprinkle with toasted nuts, and drizzle with maple syrup.
    • Slice and enjoy.
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I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

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Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!