Description

This Blackberry Pumpkin Pie Nice Cream Tart is a delightful no-bake dessert combining a spiced almond and coconut crust with a creamy pumpkin-banana ice cream filling swirled with fresh blackberry purée. Perfect for fall celebrations, this vegan and gluten-free treat features seasonal pumpkin pie spices and fresh berries for a festive, healthy twist on traditional pumpkin pie.

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 decorating)

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Instructions

Make the crust: In a food processor, combine dates, almond flour, shredded coconut, vanilla, melted coconut oil, maple syrup, pumpkin pie spice, and a pinch of salt. Process until the dates break down completely and the mixture can be pinched together and hold its shape.
Press crust into pan: Lightly grease a springform pan with coconut oil. Pour the crust mixture into the pan and press into an even layer. Place the pan in the freezer for at least 10 minutes to harden.
Freeze pumpkin puree: Spread the pumpkin puree on a parchment-lined baking sheet in an even layer. Freeze for at least 30 minutes until firm.
Prepare the nice cream: In a food processor, combine the frozen chopped bananas, frozen pumpkin puree, coconut milk, vanilla, and pumpkin pie spice. Blend until smooth and creamy, with no chunks remaining.
Assemble the tart: Remove the crust from the freezer and spread all but ¼ cup of the pumpkin nice cream evenly over the crust.
Create blackberry swirl: Add the remaining ¼ cup nice cream back to the food processor along with ½ cup blackberries. Blend until the blackberries break down into a thin purée. Transfer this mixture to a zip-top bag, cut a small hole in one corner, and pipe a spiral design starting from the center outward on the tart’s surface.
Create spider web effect: Use a knife or skewer to gently drag lines from the center to the outer edge over the blackberry swirl to create a spider web pattern.
Add toppings: Place blackberry halves around the tart’s edge. For a Halloween touch, pipe chocolate legs on the blackberries to make little spiders and add nut butter for eyes, if desired.
Freeze the tart: Place the tart back in the freezer for at least 30 minutes until it is fully frozen and firm.
Serve: Before removing the tart from the springform pan, run a butter knife around the edge to help release it cleanly. Let the tart sit at room temperature for 5-10 minutes before serving to soften slightly for easier slicing.

Notes

Make sure the bananas and pumpkin puree are well frozen for a creamy texture in the nice cream.
You can substitute maple syrup with agave nectar or honey if not strictly vegan.
Use a high-quality vanilla extract for best flavor.
For added crunch, sprinkle toasted coconut flakes or chopped nuts on top before freezing.
This tart is best stored in the freezer and served within 3 days for optimal texture and freshness.
If you don’t have a springform pan, use a similar sized tart pan or pie dish but line with parchment for easier removal.
The spider web design can be customized by using different purées like raspberry instead of blackberry for color variation.
Allowing the tart to soften slightly before serving ensures easier slicing and enhances the creamy mouthfeel.

Nutrition

Serving Size: 1 slice (1/8th of tart)
Calories: 210 kcal
Sugar: 12 g
Sodium: 60 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg