Blackberry Pumpkin Pie Nice Cream Tart Recipe

If you’re craving something cool, creamy, and packed with fall flavors, you have got to try this Blackberry Pumpkin Pie Nice Cream Tart Recipe. It’s like a pumpkin pie had a delicious, healthy baby with nice cream, and then a dash of tart blackberries snuck in for the perfect zing. Trust me, once you make this, it’ll become your go-to dessert for chilly evenings, Halloween parties, or whenever you need a little seasonal pick-me-up. I’m excited to walk you through every step so you nail it just like I do in my kitchen!

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Ingredients & Why They Work

The magic of this Blackberry Pumpkin Pie Nice Cream Tart Recipe lies in the harmony of wholesome, plant-based ingredients, all easily sourced at your local store or online. The crust is soft and chewy, while the nice cream fills the tart with a dreamy smoothness—and blackberries cut through the sweetness with a refreshing tang.

• Medjool dates: These naturally sticky and sweet fruits hold the crust together beautifully, so make sure they’re soft for easier processing.
• Almond flour: Adds a nutty flavor and tender crumb without overpowering the pumpkin cream.
• Shredded coconut: Incorporates a lovely texture and subtle tropical hint.
• Vanilla: Enhances all the sweet and spicy elements, bringing everything together.
• Coconut oil: Binds the crust and adds richness; melted but cooled is key to prevent cooking the dates.
• Maple syrup: Boosts the sweetness naturally, especially important if your dates aren’t very ripe.
• Pumpkin pie spice: The ultimate fall flavor combo; check your blend to see if extra cinnamon or nutmeg is needed.
• Salt: Balances sweetness and accentuates flavors in the crust.
• Frozen bananas: The base of the nice cream, giving you a thick, creamy texture without dairy.
• Pumpkin puree: Infuses pumpkin pie vibes straight into the tart’s heart.
• Full fat coconut milk: Adds coconut creaminess without overwhelming the pumpkin taste.
• Blackberries: For gorgeous swirled design and a tart punch in the final dessert.

Make It Your Way

While I adore this Blackberry Pumpkin Pie Nice Cream Tart Recipe just as it is, I love how flexible it is to match your mood or what you have on hand. Feel free to tweak the spices, swap coconut milk for almond milk if you want it lighter, or add nuts in the crust for an extra crunch. The important bit? Make it your own little frozen masterpiece.

• Variation: I once stirred in a teaspoon of espresso powder to the nice cream—it surprisingly brightened the pumpkin flavor and added a subtle mocha twist everyone raved about.
• Dietary swap: If pumpkin puree isn’t handy, canned sweet potato puree works just as well for that creamy texture and warm taste.
• Seasonal twist: Try swapping blackberries for pomegranate seeds in winter for a jewel-like, crunchy tartness.

Step-by-Step: How I Make Blackberry Pumpkin Pie Nice Cream Tart Recipe

Step 1: Blend the Dreamy Crust

Pop your dates, almond flour, shredded coconut, vanilla, melted coconut oil, maple syrup, pumpkin pie spice, and a pinch of salt into a food processor. Pulse away until the dates break down completely and the mixture sticks when you pinch it between your fingers. This is your cue that it’s ready. Pro tip: if the crust feels crumbly, add a tiny splash of water or more melted coconut oil, but go slow; you want it just tacky enough. Once you’ve got a cohesive mix, press it into a lightly greased springform pan with your fingers or the bottom of a glass, making sure it’s even and compact. Then, chill it in the freezer for at least 10 minutes to firm up—you want a sturdy base for the nice cream.

Step 2: Freeze the Pumpkin Puree

While the crust chills, spread a can of pumpkin puree onto a parchment-lined baking sheet in an even layer. The thinner, the faster it freezes. Freeze it for at least 30 minutes—this step is essential because frozen pumpkin pureed with bananas creates the perfectly creamy ‘nice cream’ texture. Patience here really pays off!

Step 3: Whip Up The Nice Cream

Once your pumpkin layer is frozen, toss frozen chopped bananas, frozen pumpkin, full-fat coconut milk, vanilla, and pumpkin pie spice into the food processor. Blend it until silky smooth with no chunks—in my experience, scraping down the sides once or twice helps get the perfect creaminess. The mixture should be scoopable yet soft enough to spread easily on your crust.

Step 4: Build and Swirl Your Tart

Pull out the crust from the freezer and spread all but 1/4 cup of this luscious pumpkin nice cream evenly over it. Then, add the reserved 1/4 cup of nice cream back into your food processor with 1/2 cup blackberries. Blend until the blackberries are fully broken down into a vibrant purple swirl. Transfer this mixture into a ziplock bag, snip a tiny corner off, and pipe a spiral starting from the center outwards on the nice cream layer. Use a skewer or knife tip to gently pull lines from the center to the crust edge, creating a fun spider web pattern that’s perfect for fall or Halloween. Place blackberry halves neatly around the edges, and if you’re feeling extra festive, turn some into ‘blackberry spiders’ by adding chocolate legs and nut butter eyeballs! Freeze your tart for at least 30 minutes again to set everything beautifully.

Step 5: Serve with a Smile

Before you pop off the springform pan rim, run a butter knife along the edge to loosen the crust and avoid cracks. Let the tart sit at room temperature for about 5 to 10 minutes before slicing—it’ll soften just enough so every forkful is creamy and dreamy without melting into a puddle.

How to Serve Blackberry Pumpkin Pie Nice Cream Tart Recipe

Garnishes

I love topping this tart with fresh blackberries for brightness and a sprinkle of crushed toasted pecans for crunch. Sometimes, a dollop of vegan whipped cream or a drizzle of warmed maple syrup sends it over the top. Adding tiny edible flowers or a light dusting of cinnamon also makes it feel like a cozy, special occasion treat.

Side Dishes

This tart shines beautifully when paired with a warm chai latte or spiced herbal tea. If you’re prepping a fall brunch, serve alongside spiced nuts or a harvest fruit salad for a well-rounded spread.

Creative Ways to Present

For Halloween, I like making little “blackberry spiders” by piping out chocolate legs and nut butter eyes on the blackberry halves. Another fun idea is to serve slices on cute mini pumpkin plates with cinnamon sticks as utensils—they’re crowd pleasers and perfect for fall gatherings or kids’ parties.

Make Ahead and Storage

Storing Leftovers

Store your tart in an airtight container in the freezer for up to 3 days—and it’s honestly tough to keep it that long! I usually wrap leftover slices tightly in parchment and then foil to protect against freezer burn and flavor-absorbing smells.

Freezing

This tart freezes incredibly well. After it’s fully set, you can even freeze the whole tart (wrapped well in plastic wrap and foil) for up to a month. When you want to enjoy it, transfer to the fridge overnight for gentle thawing.

Reheating

No reheating needed since it’s a frozen dessert. Just let it sit out for 5-10 minutes before serving to reach the perfect scoopable consistency. If it’s too hard, a little patience is the best trick!

FAQs

Final Thoughts

This Blackberry Pumpkin Pie Nice Cream Tart Recipe is one of those desserts that feels like a big hug on a cool day—sweet, spicy, creamy, and just a tiny bit wild with that blackberry swirl. Making it became a little tradition in my kitchen every fall, and sharing it with friends always sparks smiles and questions about how I pulled off such a fresh twist on pumpkin pie. I can’t recommend it enough; once you try it, you’ll be dreaming up reasons to make it again soon.

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