A wonderful gluten-free and vegan dessert option!
Preheat the oven to 325?F. Lightly grease and line a 9? removable-bottom tart pan with parchment paper.
In a food processor, combine the rolled oats, starch, pecans, cinnamon, sugar and salt into a fine meal. While the processor is running, slowly drizzle in the maple syrup. Pulse until a moist dough forms.
Firmly press the crust into the prepared tart pan. Cut away any extra dough. Transfer to the refrigerator and chill until firm, 10-15 minutes.
Bake the tart crust for 12-15 minutes, then transfer to a wire rack to cool for at least 20 minutes.
In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, ginger, salt and oil until very smooth. Pour into the cooled pie crust. If you use an 8” tart pan, then you will have some leftover.
Bake until the pumpkin pie filling has mostly set, about 50 minutes. Check half way through baking and cover the crust edges with foil if they start to brown.
Cool tart completely before transferring to the refrigerator to set up overnight. Serve chilled or at room temperature.
*For a non-vegan option, replace coconut oil with 1 egg.