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Pumpkin Coconut Tart

Your most powerful vitamin, “Vitamin L”, is “LOVE”.

Before you start cooking, Infuse Yourself with “Vitamin L”.

Simply take all your attention to your heart. Imagine your breath is moving in and out of your heart. Inhale the feeling of love into your heart and then exhale out any fears or frustrations. Repeat for at least a minute.

Feel better?

Now take all that love and infuse it into this recipe.

Your heart is 60% more powerful than any other organ in your body. This exercise will fill you with the energy of LOVE and make anything you bake that much more delicious!

Contrary to popular belief, food is only a small part of your wellness.

Want more? Registration just opened for my ‘Eat Your Way to Healthy - 6 Week Transformational Program” where you’ll learn my unique and powerful step-by-step method to positively transform your body through the holidays and beyond.

Pumpkin Coconut Tart

This is so Mouthwatering. Enjoy and savor every bite!



• 1 1/4 cups Gluten-Free Flour

• 1/2 cup toasted almonds

• 1 tablespoon maple syrup

• 1/2 teaspoon salt

• 6 tablespoons unsalted butter

• 2 tablespoons coconut oil

• Or, 1 Gluten-free pie crust


• 1 1/2 cups canned unseasoned organic pumpkin puree (15 oz)

• 3/4 cup maple syrup

• 2 tablespoons vanilla

• 1 teaspoon ground cinnamon or two drops cinnamon essential oil

• ¼ teaspoon ground ginger or two drops ginger essential oil

• ¼ teaspoon ground cloves

• 3 large eggs

• 1 cup coconut cream


• 1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (toasting is optional). You can bake these with Maple Syrup to make them sweet.


1. Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with coconut oil.

2. To prepare crust: Combine flour, almonds, 1 tablespoon maple syrup, and salt in a food processor; process until the almonds are finely ground.

3. Add coconut oil and pulse the mixture until incorporated.

4. Turn the dough out into the prepared pan (it will be crumbly), spread evenly, and press firmly into the bottom and all the way up the sides to form a crust.

5. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

6. To prepare insides: Beat pumpkin, 3/4 cup coconut nectar, vanilla, cinnamon, ginger, and cloves in a large bowl with an electric mixer or in a food processor on low speed until blended.

7. Beat in eggs, one at a time, until combined.

8. Beat in coconut milk.

9. Place the tart pan on a baking sheet and pour in the filling.

10. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes.

11. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut or my coconut whipped cream (see recipe) if desired.

Tips & Notes

• Make Ahead Tip: Prepare the crust (Step 2), wrap tightly, and refrigerate for up to 3 days. The cooled tart has an even better flavor when it’s refrigerated for a day before serving.

• An 11-inch round or 8-by-12-inch rectangular removable-bottom pan works best for this recipe.

Ingredient note:

Large thin flakes of dried unsweetened coconut called coconut chips make attractive garnishes.

Note: to make this recipe easy and simple: Use a gluten-free pie crust.

Enjoy Your Pie!

Love and Huge Support,


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1 Comment

Diane Magalhaes
Diane Magalhaes
Nov 02, 2021

This recipe is the best ever. I’m not a big fan of regular pumpkin pie but I love this. I kept it simple and used a frozen pie crust and didn’t garnish with coconut but I loved it and so did my husband.

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