Pumpkin Maple Almond Butter Tart By Capri Lilly

Share on facebook
Share on twitter
Share on pinterest
Share on email
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:

Icon of clock in maroon red lines

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.
Great Summer Recipes
Almond Butter Tahini Chocolate Chip Cookie bitten into, and placed on a black marble tabletop

What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.

Chocolate Hazelnut Babka on a wooden serving board on a cloth beside a cup of coffee on a blue wood background

Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.

 

Peanut Butter and Jelly Smoothie in clear cups with white and gray striped straws on a white background

I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.

Almond Butter Bulletproof Coffee dripped down from a metal jug to a transparent cup on a grey marble tabletop and black wall

Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.