Silky, warmly spiced pumpkin custard over a naturally sweet coconut-and-date base, finished with toasted pecans. This home-baking version makes one deep 20cm tart—perfect for sharing.
Makes - 1 x 20cm deep tart (8–10 slices)
Dietary - Gluten Free · Grain Free · Dairy Free
Setting time - At least 4 hours, or overnight
Ingredients
Coconut Date Base
•8 dates, pitted
•¾ cup coconut
•2¼ tsp coconut flour
Pumpkin Custard Topping
•375g pumpkin purée
•450ml coconut cream
•2 tbsp maple syrup (40ml)
•2 eggs
•1 egg yolk
•1 tbsp mixed spice (vary to taste)
•20g Gelatin powder
•100ml cold water, for blooming the gelatin
•Toasted pecans, chopped, to decorate
Method
Step 1 — Prepare the Tin and Base
Line the base of a 20cm deep, loose-bottom tart tin or springform tin with baking paper. Add the dates, coconut and coconut flour to a food processor. Blend until the mixture comes together, then press it firmly and evenly into the base of the prepared tin. Refrigerate while preparing the custard.
Step 2 — Bloom the Gelatin
Bloom 5 teaspoons (20g) of Gelatin Powder in (100ml) cold water. Let it stand for about 1 minute, gently melt it until dissolved, then whisk it into the hot pumpkin custard off the heat.
Step 3 — Make the Pumpkin Custard
Place the pumpkin purée, coconut cream, maple syrup, eggs, egg yolk and mixed spice in a large saucepan. Whisk until smooth. Cook over medium heat, whisking continuously, until the mixture reaches a gentle boil and thickens slightly.
Remove the pan from the heat. Add the bloomed gelatin and whisk thoroughly until it has completely dissolved into the hot custard.
Step 4 — Assemble and Set
Pour the pumpkin custard over the chilled base and smooth the surface. Sprinkle with chopped toasted pecans. Refrigerate for at least 4 hours, or overnight, until the filling is completely set. Slice with a sharp knife warmed under hot water and wiped dry between cuts.
Paleo Hero Tip
For the best texture, allow the tart to set overnight. Keep the custard at a gentle boil rather than a vigorous rolling boil, and whisk continuously to maintain a smooth, creamy filling.