Pumpkin Tart with Oatmeal Crust.jpg

Gluten Free Pumpkin Tart with Oatmeal Crust Recipe

This seasonal tart features the classic fall flavors of pumpkin and maple syrup paired with an oatmeal-sorghum crust that packs in some whole grains and is lighter on starch.

5 from 1 vote
Pumpkin Tart with Oatmeal Crust.jpg
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Gluten Free Pumpkin Tart with Oatmeal Crust Recipe

Pumpkin and maple syrup are paired with an oatmeal-sorghum crust that packs in some whole grains and is lighter on starch.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 1 9 Inch Tart
Calories: 2523kcal


For the crust:

  • 1 cup plus 2 tablespoons gluten-free rolled oats not quick cooking
  • cup sorghum flour
  • cup tapioca starch
  • cup packed light brown sugar
  • cup salted butter room temperature, broken into pieces
  • 2 tablespoons ground flaxseed
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water

For the filling:

  • 1 15-ounce can pumpkin puree
  • 1 cup canned full-fat coconut milk
  • cup granulated sugar
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt


Make the crust:

  • Preheat the oven to 375ºF. Combine all crust ingredients except water in a food processor fitted with the steel blade. Pulse 5-10 times to incorporate the butter into the dry ingredients, but do not over-process. Add the water and process to incorporate. The dough should hold together when pinched between your fingers. If not, add another teaspoon or so of water. Using wet fingertips, press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a baking sheet and bake for 10 minutes. Remove from the oven and increase the oven temperature to 425ºF.

Make the filling:

  • In a large bowl, whisk together all the filling ingredients. Pour into the crust and spread out evenly. Bake at 425ºF for 10 minutes. Reduce the oven temperature to 350ºF and continue baking for 30 minutes or until filling is just set. Cool completely on the baking sheet. Cover and refrigerate for at least 2 hours. Remove the outer ring of the pan, slice, and serve. Serve chilled or at room temperature. Store leftovers, covered, in the refrigerator for up to 3 days.


Nutrition Facts
Gluten Free Pumpkin Tart with Oatmeal Crust Recipe
Amount Per Serving
Calories 2523 Calories from Fat 1134
% Daily Value*
Fat 126g194%
Saturated Fat 84g420%
Cholesterol 326mg109%
Sodium 1248mg52%
Potassium 1186mg34%
Carbohydrates 341g114%
Fiber 16g64%
Sugar 206g229%
Protein 27g54%
Vitamin A 2285IU46%
Vitamin C 2.2mg3%
Calcium 262mg26%
Iron 14.9mg83%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cinnamon Gluten-Free Gluten-Free Recipes Magazine Oatmeal Pie Pumpkin Sorghum Sugar
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