Butternut Squash Tart with Gingersnap Crust and Maple Coconut Whipped Cream

This healthy and delicious butternut squash tart with gingersnap crust is the perfect fall dessert! (gluten-free & dairy-free options)

What looks like a pumpkin pie, but has no pumpkin? Give up? It's my Butternut Squash Tart with Gingersnap Crust topped with Whipped Maple Vanilla Bean Coconut Cream! If you think that's a mouthful, just wait until you try it!

This yummy tart was inspired by my trip to True Food Kitchen here is Dallas, where they sent me home with a delicious piece of butternut squash pie that was part of their fall menu. It was so yummy and creamy that I just had to try it for myself!

I wanted to make a crust full of gingersnap flavor without having to make gingersnaps. (I didn't have any at the time and I was already making a tart, no way was I going to make cookies, too!) And since I know many of you are sensitive to gluten, I made this one with oats and almonds! Pecans would work just as well, too.

The butternut squash puree is easy as can be. Just cut your butternut squash into cubes, boil for about 20 minutes or until they are soft, and puree in a food processor or blender. I used about half a squash to get the two cups. (You can use the other half in this soup or this yummy salad!)

Also, on the whipped coconut cream - use FULL FAT! The light kind doesn't whip up and you end up with a coconut soup.

Of course, if you aren't gluten intolerant, feel free to use regular flour in place of the oats, or just use gingersnaps for the crust! If you're going that route, just crush about 25 gingersnaps, mix with ¼ cup melted butter or coconut oil, and press into your pan! This tart isn't super sweet. Add more maple syrup to your liking, if you want it sweeter. I hope you enjoy this yummy alternative to pumpkin pie!

Did you make this recipe? Please leave a star rating in the comments!

Butternut Squash Tart with Gingersnap Crust and Maple Coconut Whipped Cream

Print Recipe

This healthy and delicious butternut squash tart with gingersnap crust is the perfect fall dessert! (gluten-free & dairy-free options)

• Author: Kaleigh
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 slices 1x
• Category: dessert
• Method: blended and baked
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:*

• 1 cup almonds or pecans
• 1 cup oats
• 3 tbsp coconut oil or butter
• 3 tbsp molasses
• 2 tsp fresh minced ginger or ginger paste
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1-3 tablespoon ice cold water

For the filling:

• 2 cups butternut squash puree
• 1 egg
• ¼ cup melted butter or coconut oil
• ¼ cup milk of choice
• ⅓ cup maple syrup
• 1 tsp fresh orange juice
• 1 tsp vanilla
• ½ tsp cinnamon
• ½ tsp nutmeg
• ⅓ cup whole wheat flour or gf alternative

For vanilla bean coconut whipped cream:

• 1 can fall fat coconut cream, chilled
• 1 tbsp maple syrup
• 2 inch section of vanilla bean, pods scraped out

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse almonds or pecans and oats until they resemble flour. Add butter or oil, molasses, ginger, cinnamon, and cloves and continue to pulse until a dough forms. Add water as need and keep pulsing until dough forms into a ball in the food processor.
3. Remove dough and press into a greased tart pan.
4. In a stand mixer (or clean your food processor and use it), combine all of the ingredients for the filling and mix until smooth.
5. Pour filling into unbaked crust and bake at 350° F for 25-30 minutes, or until center is set.
6. Meanwhile, make the coconut whipped cream. Once coconut milk is chilled, open can and pour out the liquid that has separated off. Put the solid portion in to a stand mixer and beat on high for 3-5 minutes. Stir in maple syrup and vanilla beans. Store in the refrigerator.
7. Remove tart from oven and let cool before cutting. Top with vanilla bean whipped coconut cream just before serving.
8. Store leftovers in the refrigerator, covered.

Notes

*If you prefer to use gingersnaps for the crust, pulse 20-25 gingersnaps (gf if necessary) in the food processor. Mix crumbs with ¼ cup melted butter or coconut oil. Press into tart dish and proceed with the recipe.

Keywords: butternut squash tart, maple coconut whipped cream, gingersnap crust