Pumpkins are often the star of all the hard-shelled squashes. From pumpkin spiced lattes to pumpkin soup to pumpkin bread, recipes for pumpkin abound. And with good reason, pumpkins are not only delicious, but also nutrient dense. Did you know they could be eaten raw?

Interestingly, raw pumpkin has a hearty, rich flavor that makes it a good stand-alone snack, side dish or even a dessert (if “dressed” well). When I was recently introduced to this recipe for a “well-dressed” raw pumpkin tart, I knew I had to try it and share with you.

This tart is filled with great flavors and texture that come from fresh orange juice, spices, chia seeds, hazelnuts, walnuts or pecans, and topped with a generous dollop of coconut whipped cream. It’s dreamy.

Over the course of the past couple of months, I’ve made this a few times. Each time I’ve made slight variations (using different nuts and/or molds) so you can experiment a bit to suit your preferences. To try it you’ll need to use a small pie pumpkin, they’re sweeter, or a butternut squash (as the original recipe) would work well.

Raw Pumpkin Tart
Adapted from La Gourmandise Selon Angie

Crust
1 cup/140 grams/about 5 ounces hazelnuts
2/3 cup/80 grams/about 3 ounces walnuts (or almonds or pecans)
8-10 Medjool dates, pitted
2 tablespoons maple syrup (or agave nectar)
1 heaping teaspoon pumpkin pie spice
1/8 teaspoon lemon extract

Pumpkin Filling
160 grams (about 6 ounces) raw pumpkin, peeled and cut into chunks
4 ounces (½ cup) fresh orange juice
4 tablespoons maple syrup (or agave nectar)
2 tablespoons chia seeds
zest of ½ orange

Topping
1-2 cans full fat coconut milk, refrigerated overnight
2-3 tablespoons powdered confectioners sugar
pinch of pumpkin pie spice

chopped nuts, for garnish (optional)
orange zest, for garni(optional)

Place all ingredients for the crust in a food processor and pulse until it clumps together in somewhat of a thick paste, similar to wet sand.

Place the crust mixture in an 8-inch (or two 4-inch) tart pan(s) with a removable bottom. A spring form pan will also work. Moisten fingers with a little coconut oil (optional) to press the crust into the bottom of the pan. Try to spread the crust evenly throughout and slightly up the side of the pan. Refrigerate for at least 30 minutes.

Clean food processor, or use a high-speed mixer (like a Vita Mix,) and place all ingredients for the pumpkin filling inside and pulse until the mixture becomes a thick purée. Allow mixture to gel at room temperature for at least 15 minutes.

Meanwhile, make the coconut whipped cream. Without shaking or turning the can upside down, open the can carefully. You will notice a top layer of cream that has separated; this is coconut cream. Use a spoon to scoop out the coconut cream (not the milk/clear liquid below) and place inside a bowl. Using a handheld or stand mixer, whip the coconut cream, sugar and pumpkin pie spice until it becomes thick and creamy.

To assemble
Remove the tart shell from the refrigerator. Spread the pumpkin filling into the crust. Spread evenly using a small spatula. Garnish with nuts, if using, coconut whipped cream and sprinkle with pumpkin pie spice and orange zest.