Description
A delightful and festive Blackberry Pumpkin Pie Nice Cream Tart that combines a spiced pumpkin crust with creamy pumpkin banana ice cream swirled with fresh blackberries, perfect for a healthy Halloween treat or autumn dessert.
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 oz)
- ½ cup full fat coconut milk, shaken
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- ½ cup blackberries
Toppings:
- Blackberries for garnish
Instructions
- Prepare the crust: In a food processor, combine the 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 break down and the mixture can be pinched together to hold its shape. Lightly grease a springform pan with coconut oil, then press the crust mixture into an even layer inside the pan. 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 hard.
- Make the nice cream: Once pumpkin is frozen, add frozen chopped bananas, frozen pumpkin, coconut milk, vanilla, and pumpkin pie spice to the food processor. Blend until smooth and creamy with no chunks remaining.
- Assemble the tart base: Remove the crust from the freezer and spread all but ¼ cup of the nice cream evenly over the crust in a smooth layer.
- Create the blackberry swirl: Reserve ¼ cup of the nice cream in the food processor, then add ½ cup blackberries. Blend until the blackberries are fully broken down and the mixture is thin. Transfer this blackberry mixture to a ziplock bag and cut a small corner off. Pipe a spiral starting from the center of the tart outward. Use a knife or skewer to drag from the center outward to create a spider web pattern.
- Add toppings: Arrange blackberry halves around the edges of the tart. Optionally, for Halloween, decorate some blackberries as spiders by piping chocolate legs and adding nut butter eye balls.
- Freeze the tart: Place the assembled tart back into the freezer for at least 30 minutes until fully frozen.
- Release and serve: Before releasing the springform pan, run a butter knife around the edges to loosen. Let the tart sit at room temperature for 5-10 minutes before serving to soften slightly.
Notes
- Use medjool dates for a naturally sweet and sticky crust binder.
- Make sure pumpkin puree is fully frozen before blending to achieve the nice cream texture.
- Full fat coconut milk provides a creamy texture; do not use light coconut milk.
- To make the spider web design, the blackberry swirl needs to be thin but not watery.
- Letting the tart soften for a few minutes makes it easier to slice and enhances the creamy texture.
- Substitute almond flour with oat flour for a nut-free option, if needed.
- Ensure blackberries are fresh and firm for topping decoration.
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
