{"id":32160,"date":"2019-12-07T05:00:00","date_gmt":"2019-12-07T10:00:00","guid":{"rendered":"https:\/\/www.thehealthymaven.com\/?p=32160"},"modified":"2020-10-20T13:32:14","modified_gmt":"2020-10-20T17:32:14","slug":"vegan-pumpkin-caramel-tart","status":"publish","type":"post","link":"https:\/\/www.thehealthymaven.com\/vegan-pumpkin-caramel-tart\/","title":{"rendered":"Vegan Pumpkin Caramel Tart"},"content":{"rendered":"<p><em>This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. Made with a simple granola crust and a smooth cashew based pumpkin-filling this dessert recipe will quickly become a winter favorite!<\/em><\/p>\n<p><a href=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-32606\" src=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2.jpg\" alt=\"\" width=\"790\" height=\"1185\" srcset=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2.jpg 790w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2-400x600.jpg 400w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2-683x1024.jpg 683w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2-600x900.jpg 600w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2-200x300.jpg 200w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-2-768x1152.jpg 768w\" sizes=\"(max-width: 790px) 100vw, 790px\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">I will never forget when Jess brought this pumpkin caramel tart over to taste test. C and I were instantly obsessed and could not stop raving about it. Sure, this tart is vegan but don\u2019t let that fool you! It\u2019s insanely delicious and gives traditional pumpkin pie a run for its money. I have a feeling this will be a \u201cdessert to remember\u201d at Thanksgiving this year!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">While this recipe can look intimidating, I promise it\u2019s not. Half of the ingredient list are spices and the instructions (while lengthy!) are really straightforward. Think of the recipe as four simple parts. As one part is cooking or cooling, you\u2019ll get started on the next part. I promise the effort is 100% worth it!<\/span><\/p>\n<h2><strong>4 Delicious Layers<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Yep, you read that correctly\u2026 four layers of goodness in this vegan tart! Let\u2019s break down what you need for each.\u00a0<\/span><\/p>\n<p><b>Crust<\/b><span style=\"font-weight: 400;\"> \u2013 granola of choice and coconut oil. Any granola will do here. Great for that leftover granola that&#8217;s been sitting in your cupboard for a few weeks.<\/span><\/p>\n<p><b>Chocolate layer <\/b><span style=\"font-weight: 400;\">\u2013 dark chocolate bar or any dark chocolate you have laying around.<\/span><\/p>\n<p><b>Pumpkin filling<\/b><span style=\"font-weight: 400;\"> \u2013\u00a0raw cashews, pumpkin puree, maple syrup, coconut oil, unsweetened almond milk, fresh ginger, ground ginger, cinnamon, nutmeg, sea salt and ground cloves.\u00a0<\/span><\/p>\n<p><b>Caramel<\/b><span style=\"font-weight: 400;\"> \u2013\u00a0full fat coconut milk, coconut sugar, arrowroot starch, sea salt and pumpkin seeds.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-32608\" src=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart.jpg\" alt=\"This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. Made with a simple granola crust and a smooth cashew based pumpkin-filling this dessert recipe will quickly become a winter favorite!\" width=\"790\" height=\"1185\" srcset=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart.jpg 790w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-400x600.jpg 400w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-683x1024.jpg 683w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-600x900.jpg 600w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-200x300.jpg 200w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-768x1152.jpg 768w\" sizes=\"(max-width: 790px) 100vw, 790px\" \/><\/a><\/p>\n<h2><strong>How to Make this Vegan Pumpkin Tart<\/strong><\/h2>\n<p><b>STEP 1: <\/b><span style=\"font-weight: 400;\">Line the bottom of an <\/span><a href=\"https:\/\/amzn.to\/2Tc6UTv\"><span style=\"font-weight: 400;\">8\u201d springform pan<\/span><\/a><span style=\"font-weight: 400;\"> with parchment paper and grease the sides with coconut oil.\u00a0<\/span><\/p>\n<p><b>STEP 2: <\/b><span style=\"font-weight: 400;\">Place the granola and coconut oil in a food processor process until you have an even mixture with texture like wet sand. Press the granola mixture into the pan tightly and bake for 20 minutes at 350\u00baF until the crust is golden brown. Let the crust cool completely.\u00a0<\/span><\/p>\n<p><b>STEP 3: <\/b><span style=\"font-weight: 400;\">Melt the dark chocolate and pour over the cooled crust. Place in the fridge and let it set for about 20 minutes. It doesn\u2019t need to be solid all the way through, but the top has to be firm.\u00a0<\/span><\/p>\n<p><b>STEP 4: <\/b><span style=\"font-weight: 400;\">While the chocolate is setting, make the pumpkin cashew filling. Place the filling ingredients in a high powered blender or food processor and blend until smooth. Pour the filling into the pan and use a rubber spatula to smooth the top as best you can. Tap the pan a few times to release any air bubbles. Place in the fridge or freezer to chill.<\/span><\/p>\n<p><b>STEP 5: <\/b><span style=\"font-weight: 400;\">To make the caramel, combine the ingredients in a small nonstick pot and place over low heat for about 10-15 minutes, stirring every few minutes. The sauce will be a light brown, golden color. The sauce thickens as it cooks. Remove from the heat to cool after it is cooked and thickened.<\/span><\/p>\n<p><b>STEP 6:<\/b><span style=\"font-weight: 400;\"> While the caramel sauce cooks, toast the pumpkin seeds in a dry skillet over low heat. Remove from the heat once they become fragrant and start to make a popping sound.\u00a0<\/span><\/p>\n<p><b>STEP 7:<\/b><span style=\"font-weight: 400;\"> Once the caramel is cool, pour it over the pumpkin layer and top with the toasted pumpkin seeds and flaked sea salt. Chill the whole tart in the fridge for at least 4 hours but ideally overnight or several hours in the freezer.\u00a0<\/span><\/p>\n<p><a href=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-32609\" src=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6.jpg\" alt=\"This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. Made with a simple granola crust and a smooth cashew based pumpkin-filling this dessert recipe will quickly become a winter favorite!\" width=\"790\" height=\"1185\" srcset=\"https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6.jpg 790w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6-200x300.jpg 200w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6-768x1152.jpg 768w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6-400x600.jpg 400w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6-600x900.jpg 600w, https:\/\/www.thehealthymaven.com\/wp-content\/uploads\/2018\/12\/vegan-pumpkin-caramel-tart-6-150x225.jpg 150w\" sizes=\"(max-width: 790px) 100vw, 790px\" \/><\/a><\/p>\n<h2><strong>How to Store<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">This vegan pumpkin caramel tart will keep in the fridge for about 5 days. It can also be frozen for up to 1 month. I recommend letting it thaw for about 10 minutes before serving.\u00a0<\/span><\/p>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.thehealthymaven.com\/vegan-pumpkin-caramel-tart\/print\/32615\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-32615-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-32615\" data-tr-id=\"32615\" class=\"tasty-recipes tasty-recipes-32615 tasty-recipes-display tasty-recipes-has-image\" data-tasty-recipes-customization=\"primary-color.background-color primary-color.outline-color\">\n\n\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Vegan Pumpkin Caramel Tart<\/h2>\n<div class=\"tasty-recipes-image-button-container\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" 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stop-color=\"currentColor\"\/>\t\t<\/linearGradient>\t\t<linearGradient id=\"tasty-recipes-clip-80\">\t\t\t<stop offset=\"80%\" stop-color=\"currentColor\"\/>\t\t\t<stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\"\/>\t\t<\/linearGradient>\t\t<linearGradient id=\"tasty-recipes-clip-90\">\t\t\t<stop offset=\"90%\" stop-color=\"currentColor\"\/>\t\t\t<stop stop-opacity=\"var(--tr-star-opacity)\" offset=\"0%\" stop-color=\"currentColor\"\/>\t\t<\/linearGradient>\t<\/defs>\t<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\"\/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t<p><span data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\"><span class=\"average\">4.7<\/span> from <span class=\"count\">3<\/span> reviews<\/span><\/p>\n\t\t\t<\/div>\n\n\n\t<div class=\"tasty-recipes-description\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t<p><em>This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. Made with a simple granola crust and a smooth cashew based pumpkin-filling this dessert recipe will quickly become a winter favorite!<\/em><\/p>\n\t<\/div>\n\n\t<div class=\"tasty-recipes-details\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t<ul>\n\t\t\t\t\t\t\t<li class=\"author\"><strong data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Author:<\/strong> <a data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\" href=\"https:\/\/www.thehealthymaven.com\/author\/davida\/\">Jess @ The Healthy Maven<\/a><\/li>\n\t\t\t\t\t\t\t<li class=\"prep-time\"><strong data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Prep Time:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">15 minutes<\/span><\/li>\n\t\t\t\t\t\t\t<li class=\"cook-time\"><strong data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Cook Time:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">0 minutes<\/span><\/li>\n\t\t\t\t\t\t\t<li class=\"total-time\"><strong data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Total Time:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">4 hours<\/span><\/li>\n\t\t\t\t\t\t\t<li class=\"yield\"><strong data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Yield:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"12\">12<\/span> slices <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span><\/li>\n\t\t\t\t\t<\/ul>\n\t<\/div>\n\n\t<div class=\"tasty-recipes-ingredients\">\n\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-units-scale-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<p><strong>Crust<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> of granola of choice<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> <a href=\"https:\/\/amzn.to\/2RQW6bU\" target=\"_blank\" rel=\"nofollow noopener\">coconut oil<\/a>, melted<\/span><\/li>\n<\/ul>\n<p><strong>Chocolate Layer<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"oz\">3 oz<\/span> dark chocolate, about <span data-amount=\"1\">1<\/span> bar (I used 85% but feel free to use something slightly lower if you\u2019re new to dark chocolate)<\/span><\/li>\n<\/ul>\n<p><strong>Pumpkin Filling<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> <a href=\"https:\/\/amzn.to\/2OFiiUJ\" target=\"_blank\" rel=\"nofollow noopener\">raw cashews,<\/a> soaked in water for <span data-amount=\"4\">4<\/span> hours or overnight<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"cup\">\u00bd cup<\/span> <a href=\"https:\/\/amzn.to\/2FmJTKS\" target=\"_blank\" rel=\"nofollow noopener\">pumpkin puree<\/a> (NOT pumpkin pie filling)<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.33333333333333\" data-unit=\"cup\">\u2153 cup<\/span> <a href=\"https:\/\/amzn.to\/2RUqUJ6\" target=\"_blank\" rel=\"nofollow noopener\">maple syrup<\/a><\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> <a href=\"https:\/\/amzn.to\/2RQW6bU\" target=\"_blank\" rel=\"nofollow noopener\">coconut oil<\/a>, melted and cooled<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> unsweetened almond milk<\/span><\/li>\n<li><span style=\"font-weight: 400\">A nub of ginger, peeled (about the size of your thumb will give you nice spicy flavor)<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> ground ginger<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"tsp\">\u00bd tsp<\/span> cinnamon<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"tsp\">\u00bc tsp<\/span> nutmeg<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"tsp\">\u00bc tsp<\/span> sea salt<\/span><\/li>\n<li><span style=\"font-weight: 400\">Pinch of ground cloves<\/span><\/li>\n<\/ul>\n<p><strong>Caramel Layer<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\">\u00bd<\/span> can, about <span data-amount=\"200\">200<\/span>ml, <a href=\"https:\/\/amzn.to\/2TaqNKS\" target=\"_blank\" rel=\"nofollow noopener\">full fat coconut milk<\/a><\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> <a href=\"https:\/\/amzn.to\/2DCjTtc\" target=\"_blank\" rel=\"nofollow noopener\">coconut sugar<\/a><\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> <a href=\"https:\/\/amzn.to\/2DCczhf\" target=\"_blank\" rel=\"nofollow noopener\">arrowroot starch<\/a> (could use corn or tapioca starch as well)<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"tsp\">\u00bc tsp<\/span> sea salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> <a href=\"https:\/\/amzn.to\/2B5sPF0\" target=\"_blank\" rel=\"nofollow noopener\">pumpkin seeds<\/a><\/span><\/li>\n<li><span style=\"font-weight: 400\">Flaked sea salt, for sprinkling<\/span><\/li>\n<\/ul>\n<p><strong>Tools<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/amzn.to\/2Tc6UTv\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400\">8\u2019\u2019 springform pan<\/span><\/a><\/li>\n<\/ul>\n<!--INSIDE_INGREDIENTS-->\t\t<\/div>\n\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_67444ba67de8c_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_67444ba67de8c_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t<\/div>\n\n\t<div class=\"tasty-recipe-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol>\n<li id=\"instruction-step-1\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Set the oven to 350F. Line the bottom of the springform pan with parchment paper and grease the sides with coconut oil.<\/span><\/li>\n<li id=\"instruction-step-2\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Place the crust ingredients in a food processor and process until you have an even mixture with a texture like wet sand. <\/span><\/li>\n<li id=\"instruction-step-3\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Press the granola into the pan tightly and bake for 20 minutes until the crust is golden. Let the crust cool completely.<\/span><\/li>\n<li id=\"instruction-step-4\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Melt the chocolate and pour over the cooled crust. Place in the fridge and let it set for about 20 minutes. The chocolate layer doesn\u2019t need to be solid all the way through, just enough that the top is firm. <\/span><\/li>\n<li id=\"instruction-step-5\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">While the chocolate is setting in the fridge, make the pumpkin cashew filling. Place the filling ingredients in a high powered blender or food processor and blend until smooth, scraping down the sides as needed. <\/span><\/li>\n<li id=\"instruction-step-6\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pour the filling into the pan and use a rubber spatula to smooth the top as best you can. \u00a0Tap the pan a few times to release any air bubbles. <\/span><\/li>\n<li id=\"instruction-step-7\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Place in the fridge or freezer to chill while you make the caramel.<\/span><\/li>\n<li id=\"instruction-step-8\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">To make the caramel, combine the ingredients in a small non stick pot and place over low heat for about 10-15 minutes, stirring about every few minutes. The sauce will be a light brown, golden color. The sauce will thicken as it cooks. <\/span><\/li>\n<li id=\"instruction-step-9\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">While the caramel cook, toast the pumpkin seeds in a dry skillet over low heat. Remove from the heat once they become fragrant and start to make a popping sound. <\/span><\/li>\n<li id=\"instruction-step-10\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once the caramel has cooked and thickened, remove from heat and let it cool. <\/span><\/li>\n<li id=\"instruction-step-11\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once it is cool, pour it over the pumpkin layer and top with the toasted pumpkin seeds and flaked sea salt.<\/span><\/li>\n<li id=\"instruction-step-12\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Chill the whole tart in the fridge for at least 4 hours, but ideally overnight or several hours in the freexer. The pie will keep for about 5 days in the fridge. 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Here are other pumpkin recipes you might enjoy:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><a href=\"https:\/\/www.thehealthymaven.com\/pumpkin-spice-freezer-fudge\/\"><span style=\"font-weight: 400;\">Pumpkin Spice Freezer Fudge<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\"><a href=\"https:\/\/www.thehealthymaven.com\/gluten-free-pumpkin-donut-holes\/\"><span style=\"font-weight: 400;\">Baked Pumpkin Donut Holes<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\"><a href=\"https:\/\/www.thehealthymaven.com\/pumpkin-spice-blondies-recipe\/\"><span style=\"font-weight: 400;\">Pumpkin Spice Blondies<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\"><a href=\"https:\/\/www.thehealthymaven.com\/pumpkin-spice-blender-muffins\/\"><span style=\"font-weight: 400;\">Easy Pumpkin Muffins<\/span><\/a><\/li>\n<\/ul>\n\n","protected":false},"excerpt":{"rendered":"<p>This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. Made with a simple granola&hellip;<\/p>\n","protected":false},"author":2,"featured_media":43132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","footnotes":""},"categories":[279,37,474,32],"tags":[6961,6958,6959,6960],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.9 (Yoast SEO v23.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegan Pumpkin Caramel Tart - The Healthy Maven<\/title>\n<meta name=\"description\" content=\"This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. 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