Pumpkin Custard Tart (Vegan)

235 mins (prep 150, cooking 85)
15 ingredients
6 servings
I wanted something special for my Thanksgiving Day dessert and I came up with this recipe. It takes a bit of time to do this pie, but the end result is worth the effort. The custard is creamy and luscious and the crust flaky and tender. I found that there was some custard and pie crust left over, so maybe make a few tarts with it.

Categories:  vegan , tarts , <-4-hours , vegetarian , crusts~pastry-dough , pies-and-tarts , time-to-make , dessert ,
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Serving Size (90.24 g)
Servings 6
Amount per Serving
Calories 381.88 Calories from Fat 151.47
% Daily Value *
Total Fat 16.83g 155.35%
Saturated Fat 3.45g 103.52%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 193.76mg 48.44%
Total Carbohydrate 55.2g 110.4%
Dietary Fiber 4.31 g 103.5%
Sugars 22.2 g %
Protein 5.57g 66.88%
Vitamin A 710.27IU% Vitamin C 0.06mg%
Calcium 20.86mg% Iron 1.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ice water, solid pack pumpkin, very ripe banana, rice milk