Pumpkin Miso Tart (Vegan, Gluten-Free)

Scaled for 8 portions · 8 steps

0.33 cup(~48g) black sesame seeds1.75 cup(~196g) raw walnuts5 tbsp(75mL) pure maple syrup0.5 tspground ginger0.25 cup(20-25g) unsweetened cocoa powder or cacao powder1.25 cup(140-150g) raw cashews, soaked in boiling water for 1 hour *0.5 cupSo Delicious organic Coconutmilk creamer**2 tbsp(16g) cornstarch0.5 cup(120mL) pure maple syrup1.5 cup(~360g) pumpkin puree (homemade or from a can)***1.5 tbspmild white or yellow miso paste1.25 tspground cinnamon0.5 tspground ginger0.25 tspground cloves0.25 tspground allspice1 pinchor two of fine sea salt1 tsporange zest3–4 tspfreshly squeezed orange juice1 tsppure vanilla extract—Optional Toppings—Black sesame seeds—Coconut whipped cream or frozen nondairy whipped topping—Heaping 1/2 teaspoon fine sea salt—Scant 1/2 teaspoon nutmeg ((I recommend freshly grated, if you have whole nutmeg))

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