You can enjoy the taste of a traditional pie without having to bake it. This gluten-free tart doesn't need to be baked, so it's a quick and easy dessert.
Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/2 cup melted dairy-free butter. 1 cup dairy-free cream cheese. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 cup canned pumpkin puree. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup powdered sugar optional, for sweetness. Dairy-free whipped topping for garnish. Sliced fresh berries for garnish.
Instructions: In a bowl, combine the gluten-free graham cracker crumbs and melted dairy-free butter. Mix until the crumbs are evenly coated. Press the crumb mixture into the bottom of a tart pan to create the crust. Place it in the refrigerator to set while you prepare the filling. In a separate bowl, beat the dairy-free cream cheese until smooth. Add the maple syrup and vanilla extract, and continue to beat until well combined. Add the canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves to the cream cheese mixture. Mix until the filling is smooth and all ingredients are fully incorporated. If you prefer a sweeter filling, you can add powdered sugar and mix it in at this stage. Remove the tart crust from the refrigerator and carefully spread the pumpkin cream cheese filling over the crust evenly. Refrigerate the tart for at least 2 hours to allow it to set. Before serving, garnish the tart with dairy-free whipped topping and sliced fresh berries. Slice and enjoy your gluten-free, no-bake pie-inspired tart!
Prep Time: 15 minutes
Cook Time: 0 minutes
Shilla Korean Cuisine
