Pumpkin Coconut Tart

Pumpkin Coconut Tart

Gluten and dairy free, this tasty dessert puts a unique twist on an old favorite and is suitable for all your diet conscious guests. Pairing a perfectly seasoned pumpkin filling with the delicate sweetness of coconut, this lovely tart will surprise your taste buds in the best way.

  1. Serves:8-10
  2. Time: 30 minutes prep, 4 hours rest


Pie Crust Ingredients

  •  1 cup raw sunflower seeds 
  •  1 cup raw pumpkin seeds 
  •  1/2 cup raw hemp seeds 
  •  1/4 cup coconut sugar
  •  1/4 cup unsweetened cocoa powder
  •  1/4 cup Great Lakes Collagen Peptides
  •  1/4 cup non-hydrogenated palm shortening
  •  2 tablespoons maple syrup
  •  1 tablespoon water

Pre Filling Ingredients

  •  1 (15-ounce) can pumpkin 
  •  1/3 cup coconut cream (see note at end of recipe) 
  •  1/3 cup coconut sugar 
  •  1/3 cup coconut oil, melted
  •  1/3 cup Great Lakes Collagen Peptides 
  •  1 tablespoon coconut flour 
  •  2 teaspoons ground cinnamon 
  •  1/2 teaspoon ground ginger
  •  1/4 teaspoon ground allspice 
  •  1/4 teaspoon sea salt 


  • Preheat the oven to 350ºF.
  • Make the crust: In a food processor fitted with the steel blade, combine the seeds, sugar, cocoa powder, and collagen hydrolysate. Process for 30-40 seconds until finely ground. Add the palm shortening, maple syrup, and water. Process until combined and the mixture holds together when pinched between your fingers.
  • Press the crust firmly and evenly into the bottom and up the sides of an 8-inch tart pan or shallow pie dish. Wet your hands lightly with water if desired to help with the pressing process. Place the pan on a baking sheet. Bake for 15 minutes. Set aside to cool until warm or room temperature.
  • Make the filling: In a food processor fitted with the steel blade, combine all of the ingredients for the filling. Process until very smooth, 30-40 seconds. Spread the filling evenly into the tart shell. Refrigerate until set, at least 4 hours or overnight. Keep refrigerated until ready to serve.
  • Note: To make coconut cream, refrigerate a can of full fat coconut milk for 24 hours. Carefully open the can and scoop out the thick cream from the top half of the can. Discard the water from the bottom of the can or reserve for another purpose..

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