Step 1

Use a pastry brush or paper towel to rub a tablespoon of coconut oil (that is soft like mayonnaise but not melted) into a thick layer on all over the bottom and crevices of a tart pan with a removable bottom. Place tart pan in the freezer while you prepare the crust.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, mix together the hazelnut flour, sorghum flour, sweet rice flour, tapioca starch, sugar, cinnamon, and salt.

Step 3

Add the remaining 7 tablespoons coconut oil and vanilla extract and beat on medium speed until well mixed - 3-4 minutes. Slowly drizzle in the ice water, starting with just 1½ tablespoons. Mix until the dough begins to clump together, 2-3 minutes, adding more water as needed.

Step 4

Dump the crumbs into the chilled tart pan. Press the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off. Prick the bottom all over with a fork, place on a baking sheet, and chill in the freezer or fridge until firm, 15-30 minutes.

Step 5

Meanwhile preheat the oven to 350°F. When the tart shell is firm, bake on the middle rack. If using the baked filling, bake for 15-18 minutes, until the crust begins to look cooked and not moist, but not yet browning. If using the no-bake filling option, bake it for an additional 5-10 minutes, until the tart is lightly golden brown.

Step 6

Remove from the oven and while the crust is still hot, use a cup-bottom or the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools. Let cool for at least 20 minutes before adding the filling.

Step 7

Meanwhile, prepare the filling.

Step 8

For the baked filling version, in a large mixing bowl, mix the brown sugar with the spices. Add the eggs, pumpkin, coconut milk, and vanilla and whisk well to combine. Pour the filling through a fine-mesh sieve to get rid of any clumps of coconut milk remaining.

Step 9

With the tart shell on the baking pan on the oven rack, carefully pour the filling into the par-baked pan. Gently push the tart back into the oven and bake for 45-50 minutes until the center is set when the pan is gently jiggled.

Step 10

Remove from oven and let cool completely on a wire rack for at least an hour. Gently release the tart from the pan and chill for at least 2 hours.

Step 11

For the no-bake filling version, Whisk together light brown sugar, corn starch, spices, and salt in a medium saucepan. Add coconut milk, pumpkin puree, egg yolk, and vanilla extract and whisk until smooth. Bring to a boil over medium heat, whisking constantly, making sure to scrape the edges and bottom of the pot. Continue boiling for 1½ more minutes until it thickens to the consistency of yogurt.

Step 12

Pour into prepared tart crust and smooth with an offset spatula. If you have any extra filling beyond what fits in the tart pan, pour it into a dessert cup for pudding cups. Chill completely, about 2 hours.

Step 13

Just before serving, prepared the whipped coconut cream. Without tilting, open the can and spoon just the thick cream off the top into the bowl of a stand mixer fitted with the whisk attachment (or into a mixing bowl to whip with a hand mixer).

Step 14

Whip on medium speed for 1 minute. Add the powdered sugar and vanilla and continue whisking on high speed until soft peaks form. Chill until ready to use.

Step 15

Serve tart cold with whipped coconut cream.