Beyond Pumpkin Pie: A Guide to Unique Thanksgiving Desserts You Can Bake

Quick Overview Section:

• Recipe Rating: ⭐⭐⭐⭐⭐
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: Serves 8
• Calories: 350 kcal (per serving)

Introduction:

Thanksgiving is a beloved time for family and friends, where delicious food becomes the centerpiece of our gatherings. While Pumpkin pie reigns supreme, why not shake things up this year with something different? This recipe for Maple Pecan Tart delivers the comforting warmth of traditional fall flavors, with a crispy, buttery crust and a sweet, nutty filling. Inspired by my childhood memories of Sunday brunches with pecan pastries, this tart has become a staple of my Thanksgiving dessert table. Plus, it’s simple to make and can cater to various dietary preferences, with easy options for gluten-free or vegan variations.

Ingredients List:

• For the crust:

  • 2 cups all-purpose Flour (or gluten-free Flour)
  • 1/2 cup unsalted butter, chilled and cubed (or coconut oil for vegan)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4-5 tablespoons cold water
• For the filling:
  • 1 cup maple syrup
  • 1 cup unsweetened almond milk (or dairy milk)
  • 3 large eggs (or flax eggs for vegan option)
  • 2 cups pecans, chopped
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C).
2. Make the crust: In a large mixing bowl, combine Flour, butter, sugar, and salt. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
3. Add cold water, one tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Roll out the dough on a floured surface into a circle and fit it into a 9-inch tart pan. Trim excess edges.
5. Blind bake the crust for 10 minutes. Remove and let cool slightly.
6. Prepare the filling: In a separate bowl, whisk together maple syrup, almond milk, eggs, vanilla, and cinnamon until smooth.
7. Stir in chopped pecans until evenly dispersed.
8. Pour filling into the baked crust and bake for an additional 30 minutes or until the filling is set.
9. Let cool fully before serving. Garnish with whipped cream or ice cream if desired.

Tips and Tricks Section:

• Substitute coconut nectar or agave syrup for a different sweet flavor in the filling.
• For a richer flavor, toast the pecans in a dry pan before adding them to the filling.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Enhance flavor by drizzling with extra maple syrup before serving.

Nutritional Information (per serving):

• Calories: 350 kcal
• Macronutrients:
  • Protein: 6 g
  • Fat: 20 g
  • Carbohydrates: 39 g
• Micronutrients:
  • Fiber: 3 g
  • Sugar: 18 g
  • Sodium: 150 mg

Recipe Notes:

• Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
• Gluten-Free Option: Substitute all-purpose Flour with a 1:1 gluten-free Baking mix.

5 FAQs:

1. How can I store leftovers?
   Store the tart in an airtight container in the refrigerator for up to 4 days.

2. Can I freeze the tart?
   Yes, wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months.

3. How do I reheat the tart?
   Reheat slices in the oven at 350°F (175°C) for about 10 minutes until warmed through.

4. What can I substitute for maple syrup?
   You can use honey or agave syrup if preferred.

5. Can this tart be made in advance?
   Absolutely! It can be made a day ahead and stored in the refrigerator until served.

Please Give Us Your Feedback!

If you enjoyed this Maple Pecan Tart or have questions, please leave a comment below! Don’t forget to rate the recipe or share it on social media with your Thanksgiving experiences!

Recipe Card: Maple Pecan Tart

Servings: 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 2 cups all-purpose Flour (or gluten-free Flour)
• 1/2 cup unsalted butter, chilled and cubed (or coconut oil for vegan)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4-5 tablespoons cold water
• 1 cup maple syrup
• 1 cup unsweetened almond milk (or dairy milk)
• 3 large eggs (or flax eggs for vegan option)
• 2 cups pecans, chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make the crust: In a large mixing bowl, combine Flour, butter, sugar, and salt. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
3. Add cold water one tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Roll out the dough on a floured surface into a circle and fit it into a 9-inch tart pan. Trim excess edges.
5. Blind bake the crust for 10 minutes. Remove and let cool slightly.
6. Prepare the filling: In a separate bowl, whisk together maple syrup, almond milk, eggs, vanilla, and cinnamon until smooth.
7. Stir in chopped pecans until evenly dispersed.
8. Pour filling into the baked crust and bake for an additional 30 minutes or until the filling is set.
9. Let cool fully before serving. Garnish with whipped cream or ice cream if desired.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 6 g
• Fat: 20 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Sugar: 18 g
• Sodium: 150 mg

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Transform your Thanksgiving Feast this year with this delicious Maple Pecan Tart! Your friends and family will thank you for stepping outside the typical Pumpkin pie!