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Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

Pumpkin Apple Tart

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  • Author: TheWholeServing
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins


Units Scale
  • Gluten-Free Crust
  • 2 1/4 cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
  • 12 tablespoons of vegan butter or real butter if not vegan
  • 6 to 8 tablespoons cold water
  • 1 teaspoon fine sea salt
  • Tart
  • 2 cups thin sliced Granny Smith apples (about 5 small apples or 3 large)
  • 1 tablespoon natural sugar
  • 1 teaspoonpumpkin pie spice
  • 2 cupspumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup natural sugar
  • 1 1/2 teaspoonpumpkin pie spice
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon arrowroot


  1. Place flour, salt, and butter in the food processor and pulse while adding water a little at a time.
  2. When dough starts to come together and is still a bit crumbly, transfer dough to a floured surface and pat together with floured hands. Dough may be crumbly but will come together when squeezed between your fingers.
  3. Divide dough in half and place one half into a 9-inch tart pan with a removable bottom.
  4. Press dough into pan and up the sides with the tips of your fingers.
  5. Use the other half to make 6 to 8 4-inch tarts or another 9-inch tart. I lightly oiled my 4-inch tart pans becauce they did not have a removable bottom, to make removing them from the pan easier. Set dough aside while you slice and mix together the pumpkin mixture.
  6. Peel and thinly slice apples, place in a large bowl, sprinkle on the sugar and pumpkin pie spice, toss to coat.
  7. In a medium bowl, whisk (Affiliate Link) together pumpkin puree, brown sugar, natural sugar, pumpkin pie spice, almond milk, vanilla until well combined. Add the arrowroot and whisk (Affiliate Link) until well combined and there are no lumps.
  8. Arrange apples on the tarts and spread 1 to 1 1/2 tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If making two 9-inch tarts just divide the mixture between the two.
  9. Bake tarts on a parchment lined baking pan for 20 to 25 minutes. Pumpkin mixture may be slightly jiggly but will set as it cools.
  10. Serve tart with coconut cream.
  11. Have fun and enjoy!!!


  • Serving Size: 1 Slice
  • Calories: 274
  • Sugar: 13.3
  • Sodium: 7.1
  • Fat: 14.3
  • Saturated Fat: 4.5
  • Carbohydrates: 34.3
  • Fiber: 2.4
  • Protein: 3.1
  • Cholesterol: 0