Vegan Gingersnap Pumpkin Cream Tart

Bahan-bahan (10 porsi)

• 1 1/2 cups (140g) rolled oats ( (certified gluten-free as needed))
• 1 ¼ cups (140g) pecans
• Heaping ½ teaspoon ground cinnamon
• Heaping ½ teaspoon ground ginger
• ½ teaspoon sea salt
• 1/4 cup (56 mL) refined coconut oil, (melted)
• 1/4 cup (60 mL) pure maple syrup
• 1 1/2 tablespoons molasses
• 3/4 cup (170-180g) canned coconut cream (refrigerated for 24 hours or longer*)
• 1 ¼ cup (300g) canned pumpkin purée
• 1/4 cup + 2 tablespoons (90 mL) pure maple syrup
• 1/4 cup (56 mL) refined coconut oil, (melted)
• 3 tablespoons almond butter
• 1 teaspoon vanilla extract
• Zest of 1 medium orange
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• Vegan whipped topping or coconut whipped cream
• Reserved crust for crumble topping