Butternut Squash Tart with Gingersnap Crust and Maple Coconut Whipped Cream

butternut squash tart

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



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 tbsp ice cold water

For the filling:

  • 2 cups butternut squash puree
  • 1 egg
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup milk of choice
  • 1/3 cup maple syrup
  • 1 tsp fresh orange juice
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/3 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


  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.


*If you prefer to use gingersnaps for the crust, pulse 20-25 gingersnaps (gf if necessary) in the food processor. Mix crumbs with 1/4 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