Blackberry Pumpkin Pie Nice Cream Tart
on Oct 12, 2017, Updated Oct 14, 2024
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What Makes This Recipe Great
It’s officially MONSTER MASH season, or I guess you can call it autumn or Halloween season. Since have lived in Southern California my whole life I have always loved enjoying cozy pumpkin muffins and breads to go with my morning coffee or afternoon tea, but there has always been a need to have cool pumpkin creations to enjoy when its 89 degrees. Before I became obsessed with the Nina Creami I was equally obsessed with making Nice Cream cakes for any and all occasions. Nice Cream is essentially whipped up bananas combined with a few other ingredients to create a smooth and delicious frozen treat.
Another benefit of this Blackberry Pumpkin Pie Nice Cream Tart is the amount of beneficial nutrients. Medjool dates are packed with fiber and potassium as well as all the benefits to help lower cholesterol. Pumpkin puree is rich in beta carotene and antioxidants which we can all use a bit more of. Round it out with coconut milk, bananas and blackberries and you have the perfect creation for any tine of the year.
The spiders were super easy to create, all I did was melt a little chocolate and use a ziplock with the corner cut off to pipe little legs on them then did the same with nut butter for the eyes! Who says you can’t play with your food?
Ingredient List
- Medjool Dates– be sure and remove the pit before blending
- Almond Flour
- Shredded Coconut– unsweetened is preferred
- Vanilla
- Coconut Oil– be sure and make sure its melted
- Maple Syrup
- Pumpkin Pie Spice
- Salt
- Chopped Frozen Banana– always freeze banana after you have chapped them
- Pumpkin Puree
- Full Fat Coconut Milk
- Blackberries
Step By Step
- For the Crust: In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup, pumpkin pie spice and salt.
- Process until dates have broken down and the crust can be pinched together and hold.
- Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.
- Place in freezer for at least 10 minutes to harden.
- For the Nice Cream: Pour a can of pumpkin puree onto a parchment paper lined baking sheet and spread into an even layer. Place in the freezer for at least 30 minutes to harden.
- Once pumpkin is frozen, in a food processor combine frozen chopped bananas, frozen pumpkin, coconut milk, vanilla and pumpkin pie spice.
- Blend until there are no chunks and it is nice and creamy.
- Take the crust out of the freezer and add all but 1/4 cup of the “nice cream” on top on it, spread it out in one smooth layer.
- Leave 1/4 cup of mixture in the food processor and add 1/2 cup blackberries to the food processor and blend until thin blackberries are broken down.
- Put the blackberry mixture into a ziploc bag and cut a little of the corner off with scissors . Draw a spiral starting from the center all the way around to the outside of the tart. Use a knife or skewer and lightly press into the tart from the middle out to create a spider web look.
- Place blackberry halves around the outside of the tart and if you are celebrating halloween you can make little blackberry spiders by piping chocolate legs on them and nut butter eye balls!
- Place back in the freezer for at least 30 minutes until frozen through.
- Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!
Nice Cream or Creami, Both Good Options
Pin the image below to save this Blackberry Pumpkin Pie Nice Cream Tart for later!
Blackberry Pumpkin Pie Nice Cream Tart
Ingredients
Crust:
- 4 pitted medjool dates
- 1 cup almond flour
- ½ cup shredded coconut
- 1 teaspoon vanilla
- 1 tablespoon coconut oil, melted and cooled
- 1 tablespoon maple syrup
- 2 teaspoons pumpkin pie spice
- Pinch of salt
Nice Cream:
- 2 frozen chopped bananas
- 1 can pumpkin puree
- ½ cup full fat coconut milk, shaken
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- ½ cup blackberries
Toppings:
- blackberries
Instructions
Crust:
- In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup, pumpkin pie spice and salt.
- Process until dates have broken down and the crust can be pinched together and hold.
- Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.
- Place in freezer for at least 10 minutes to harden.
Nice Cream:
- Pour a can of pumpkin puree onto a parchment paper lined baking sheet and spread into an even layer. Place in the freezer for at least 30 minutes to harden.
- Once pumpkin is frozen, in a food processor combine frozen chopped bananas, frozen pumpkin, coconut milk, vanilla and pumpkin pie spice.
- Blend until there are no chunks and it is nice and creamy.
- Take the crust out of the freezer and add all but 1/4 cup of the “nice cream” on top on it, spread it out in one smooth layer.
- Leave 1/4 cup of mixture in the food processor and add 1/2 cup blackberries to the food processor and blend until thin blackberries are broken down.
- Put the blackberry mixture into a ziploc bag and cut a little of the corner off with scissors . Draw a spiral starting from the center all the way around to the outside of the tart. Use a knife or skewer and lightly press into the tart from the middle out to create a spider web look.
- Place blackberry halves around the outside of the tart and if you are celebrating halloween you can make little blackberry spiders by piping chocolate legs on them and nut butter eye balls!
- Place back in the freezer for at least 30 minutes until frozen through.
- Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!
- Note: before serving let sit out for about 5-10 minutes to soften a bit!
Perfect timing, I was looking for something to take to my monthly knitting group at the end of this month.
Perfect!! 🙂
So since I cannot do coconut, do you think I could replace the shredded coconut and the crust with walnuts? Or some other kind of nut?
I don’t think walnuts would work, you could leave it out and just add a little more almond flour though!
Excited to try this! I do t have a springform pan. Could I use a pie plate?
Yes you can!!
My husband is allergic to almonds (makes paleo a little hard). Is there a way to make the crust using a different flour?
You could use coconut flour and add some more maple syrup and coconut oil!