Gluten-free Pumpkin Ganache Tart

Christine H Blog, Gluten-Free, Recipe Leave a Comment

Hi! We’re Christine and Rachel, creators of this Gluten-free Pumpkin Ganache Tart recipe and bloggers from Taste AffairWe work hard to bring you the most scrumptious, beautiful and simple recipes because we know that a gluten-free and low in refined sugar diet is essential to the health and wellbeing of ourselves, our families, and so many of you. We also know that eating this way can sometimes feel like a compromise –  we’re here to make it easier for you. We’d love for you to read more about us and follow our cooking and baking endeavors on our Facebook, Instagram, Pinterest and Twitter pages.
gluten free pie, pumpkin pie
Pumpkin Ganache Tart
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Try this gluten-free and grain-free Pumpkin Ganache Tart. You'll be delighted by a surprise layer of dark chocolate ganache. This twist on the classic pumpkin pie would be perfect for a Thanksgiving feast or any celebration for that matter!
Pumpkin Ganache Tart
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Try this gluten-free and grain-free Pumpkin Ganache Tart. You'll be delighted by a surprise layer of dark chocolate ganache. This twist on the classic pumpkin pie would be perfect for a Thanksgiving feast or any celebration for that matter!
Servings Prep Time Cook Time Passive Time
8servings 1hour 20minutes 40minutes
Servings Prep Time
8servings 1hour
Cook Time Passive Time
20minutes 40minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Method
  1. Preheat oven to 200° C, roughly 392°F and grease pie shell.
  2. In a mixing bowl, combine wet ingredients. Add in coconut flour and salt. Allow dough to sit for 3-5 minutes.
  3. Press dough evenly into pie shell and dock with a fork. Bake 10-12 minutes until golden brown. Remove from oven and cool.
  4. Next, cook the pumpkin pie filling. In a mixing bowl, combine eggs, almond milk and cream.
  5. Add all remaining filling ingredients to a saucepan and stir over medium heat.
  6. Slowly add the egg mixture, whisking for 5-8 minutes. Remove from heat once it's thick like pudding. Place in a shallow dish and cool in refrigerator.
  7. To make the dark chocolate ganache you will need to cut/shave the chocolate. Place cream and vanilla in a saucepan on high, remove once boiling and pour over chopped chocolate. Stir until you have a shiny ganache. Cover with plastic wrap on surface of ganache and place in fridge to set.
  8. Once chocolate is cooled and set, assemble the pie. Scoop and spread ganache evenly onto the bottom of your pie shell. Scoop or pipe the cooled pie filling onto the ganache layer. Smoothe the top.
  9. Optional garnish if you choose: whipped cream, coconut whipped cream, shaved dark chocolate, toasted pecans or walnuts, toasted coconut.
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Christine HGluten-free Pumpkin Ganache Tart

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