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Almond, Pumpkin & Pear Tart (Grain-Free | Naturally Sweetened)

The perfect autumn-spiced gluten-free, grain-free, dairy-free dessert.
Author Angela Sackett | Everyday Welcome

Ingredients

Crust

  • 1 ½ cup almond flour
  • 3 tablespoons salted butter or ghee melted
  • 3 tablespoons maple syrup
  • ¼ teaspoon vanilla bean powder
  • 1 teaspoon pumpkin pie spice or gingersnap mix
  • 1 egg
  • Pinch salt

Filling

  • ½ cup softened butter or ghee
  • ⅓ cup maple syrup
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • ¼ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice or gingersnap spice
  • ⅛ teaspoon sea salt
  • 2 teaspoons almond extract
  • ¼ cup almond or coconut milk
  • 2 large eggs
  • 1 pear peeled and sliced, seeds removed
  • 1 tablespoon sliced almonds
  • maple sugar for top optional

Directions

  1. Preheat oven to 325 degrees.
  2. Combine crust ingredients with a pastry cutter or hands in a large mixing bowl and press into a greased 9” round tart pan.
  3. Bake at 325 degrees for 20 minutes and remove from oven.
  4. Meanwhile, use the same bowl (wipe to remove remaining crust ingredients) to combine remaining ghee and maple syrup, flours, pumpkin, pumpkin pie spice, sea salt, almond extract, coconut milk and eggs using an electric mixer.
  5. Beat until light and creamy and gently pour into baked crust.
  6. Gently distribute pear slices over top of filling and sprinkle with additional pumpkin pie spice and maple sugar, if desired.
  7. Bake at 325 degrees for 30-35 minutes, or until a knife inserted into the center of filling comes out clean, and the top is set and buttery colored.