Pumpkin Cheesecake Tart (Diabetic Friendly!)

Pumpkin Cheesecake Tart garnished with roasted pumpkin seeds
This tart will have your family smiling, but they will never guess that it is plant-based and diabetic friendly! Make this recipe gluten free by using a 1-to-1 GF flour.
1 tart pan or 8-10 cupcake-sized tarts


  • 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons plant-based milk)
  • 4-6 tablespoons plant-based milk (as needed)
  • 1 ½ cups almond flour
  • 3/4 cup all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt


  • 1 cup raw cashews (soaked overnight)
  • 1 can of pumpkin puree
  • ½ cup maple syrup
  • 1 cup non-dairy milk
  • ¼ cup arrowroot starch
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon sea salt
  1. Make the crust:
    • Make the flax egg by combining ground flaxseed and milk. Set aside to thicken for 5 minutes.
    • Combine almond flour, gluten-free floud and salt in a large bowl. Stir in thickened flax egg, and milk. The dough should hold it's shape when you squeeze it in your hand. Add more milk slowly until reaching desired consistency.
    • Gently press the dough into your pie pan. The crust should be thin and cover the sides as well as the bottom. Poke holes with a fork on the bottom of the crust.
    • Pre-bake the crust at 350º F for 10 minutes.
  2. Make the filling:
    • Blend the soaked cashews in a food processor until smooth.
    • Add the rest of the ingredients for the filling and blend again until smooth.
  3. Pour the filling into the crust and bake at 350ºF for 40-50 minutes or until the filling is set and has light browning on the top.
    • Note: If making cupcake-sized tarts, check them after 20 minutes as they may take less time to bake.
  4. Garnish with some roasted pumpkin seeds and serve!