Description
A festive and creamy Blackberry Pumpkin Pie Nice Cream Tart that combines a spiced date almond crust with a luscious pumpkin banana nice cream and a swirl of fresh blackberries. Perfect for a healthy, dairy-free, and gluten-free dessert that embraces fall flavors with a decorative spooky touch for Halloween.
Ingredients
Scale
Crust
- 4 pitted medjool dates
- 1 cup almond flour
- ½ cup shredded coconut
- 1 teaspoon vanilla
- 1 tablespoon coconut oil, melted and cooled
- 1 tablespoon maple syrup
- 2 teaspoons pumpkin pie spice
- Pinch of salt
Nice Cream
- 2 frozen chopped bananas
- 1 can pumpkin puree (about 15 ounces)
- ½ cup full fat coconut milk, shaken
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- ½ cup blackberries
Toppings
- Blackberries (for decoration)
- Optional: chocolate and nut butter for spider decorations
Instructions
- Prepare the crust: In a food processor, combine the pitted medjool dates, almond flour, shredded coconut, vanilla, melted and cooled coconut oil, maple syrup, pumpkin pie spice, and a pinch of salt. Process until the dates are fully broken down and the mixture can be pinched together to hold its shape.
- Form and chill the crust: Lightly grease a springform pan with coconut oil. Pour the crust mixture into the pan and press it evenly into one firm layer. Place the crust in the freezer for at least 10 minutes to harden.
- Freeze the pumpkin puree: Pour the pumpkin puree onto a parchment paper-lined baking sheet and spread it into an even layer. Freeze for at least 30 minutes until solid.
- Make the nice cream: Once the pumpkin puree is frozen, combine it in a food processor with the frozen chopped bananas, coconut milk, vanilla, and pumpkin pie spice. Blend until smooth and creamy without any chunks.
- Assemble the tart: Remove the crust from the freezer and spread all but ¼ cup of the nice cream mixture evenly over the crust.
- Create the blackberry swirl: To the remaining ¼ cup of nice cream in the food processor, add ½ cup blackberries and blend until the blackberries are broken down into a thin liquid. Transfer this mixture to a zip-top bag, cut a small corner off, and pipe a spiral from the center outward on the tart’s surface. Use a knife or skewer to draw lines from the center to the outside, creating a spider web effect.
- Add toppings and freeze: Arrange blackberry halves around the edge of the tart. For a Halloween theme, pipe chocolate legs and add nut butter eyeballs to the blackberries to make little spider decorations. Place the tart back in the freezer for at least 30 minutes until fully frozen.
- Serve the tart: Before removing the tart from the springform pan, run a butter knife around the edge to loosen it. Let the tart sit at room temperature for 5-10 minutes before serving to soften slightly for best texture and flavor.
Notes
- Use medjool dates for natural sweetness and binding in the crust; soak in warm water if they are hard.
- Full fat coconut milk adds creaminess; shake the can well before measuring.
- Freezing the pumpkin puree beforehand helps achieve a creamy nice cream texture without ice crystals.
- You can substitute almond flour with ground cashews or pecans if preferred.
- The tart is best served slightly softened; avoid thawing fully to maintain the nice cream texture.
- For decorative spiders, use melted chocolate for legs and nut butter or white chocolate chips for eyes.
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
