Blackberry Pumpkin Pie Nice Cream Tart Recipe

If you’re on the hunt for a dessert that’s equal parts festive, refreshing, and downright delicious, then you’ve got to try this Blackberry Pumpkin Pie Nice Cream Tart Recipe. It’s a dreamy combination of seasonal pumpkin spices with the cool creaminess of nice cream and a burst of fresh blackberries — all wrapped in a cozy, naturally sweet crust. Trust me, I’ve made it a handful of times whenever I’m craving something sweet but not too heavy, and every time it disappears fast!

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Ingredients & Why They Work

The ingredients in this Blackberry Pumpkin Pie Nice Cream Tart Recipe come together like a dream—each one playing a key role in both flavor and texture. Plus, they’re mostly easy to find and can be swapped out if needed. I like to make sure my dates are really soft because that makes the crust hold together perfectly.

• Pitted Medjool Dates: These add natural sweetness and help bind the crust together—soft dates work best for an even crust.
• Almond Flour: Adds a tasty nutty base and keeps the crust gluten-free and crumbly.
• Shredded Coconut: Adds a nice texture and subtle coconut flavor to the crust.
• Vanilla: Enhances flavor depth whether in crust or nice cream.
• Coconut Oil: Helps bind ingredients and adds richness.
• Maple Syrup: For a touch of sweetness and warmth in the crust.
• Pumpkin Pie Spice: The hero spice mix that ties all the pumpkin flavors together.
• Pinch of Salt: Balances sweetness and boosts all the flavors.
• Frozen Chopped Bananas: The base for silky nice cream with natural sweetness.
• Pumpkin Puree: Gives you that creamy pumpkin flavor and smooth texture.
• Full Fat Coconut Milk: Adds richness and smoothness to the nice cream.
• Blackberries: Fresh and tart, they add beautiful color and a burst of juicy berry flavor.

Make It Your Way

One of the things I love most about this Blackberry Pumpkin Pie Nice Cream Tart Recipe is how easy it is to tweak it to your taste or dietary needs. Whether you want it a little sweeter, more spiced up, or even totally nut-free, there’s a way to make it yours.

• Variation: Once, I swapped out almond flour for oat flour for a friend with nut allergies and it worked wonderfully—just press a bit firmer as oat flour can be looser.
• Dietary Mod: Use a maple syrup substitute like agave or coconut nectar if you prefer a different liquid sweetener.
• Seasonal Twist: You could swap blackberries for pomegranate seeds or cranberries in winter for a festive flair.
• Extra Creaminess: Adding a tablespoon of almond butter to the nice cream mixture makes it extra rich and satisfying.

Step-by-Step: How I Make Blackberry Pumpkin Pie Nice Cream Tart Recipe

Step 1: Build a Flavor-Packed Crust

Start by tossing the pitted medjool dates, almond flour, shredded coconut, vanilla, melted coconut oil, maple syrup, pumpkin pie spice, and a pinch of salt into your food processor. Pulse until the dates break down completely and you can pinch the mixture together without it falling apart. This is your signal that the crust will hold nicely. Then, lightly grease a springform pan with coconut oil and press the crust in evenly to form the base. Pop it into the freezer for about 10 minutes to firm up.

Step 2: Freeze the Pumpkin Puree

While the crust chills, spoon your pumpkin puree onto a parchment paper-lined baking sheet and spread it into a thin, even layer. Placing it into the freezer for at least 30 minutes ensures it freezes solid enough to give your nice cream delicious pumpkin flavor without being watery.

Step 3: Whip Up the Nice Cream

In your food processor, combine the frozen chopped bananas, the frozen pumpkin now hardened, full-fat coconut milk, vanilla, and pumpkin pie spice. Blend until there are no chunks, and it’s luxuriously smooth and creamy — basically, like soft-serve ice cream. This is where the magic happens!

Step 4: Assemble and Swirl

Remove the crust from the freezer and scoop all but 1/4 cup of the nice cream over it, smoothing it into one even layer. Next, add the blackberries to the remaining 1/4 cup of nice cream in the food processor and blend until the berries break down completely into a thin, purple sauce. Pour this blackberry mixture into a zip-top baggie, snip off a tiny corner, and pipe a spiral starting from the center working outward. Use a knife or skewer to pull gentle lines from the center to the edges to create a spider web effect — it’s easier than it looks and adds a stunning touch!

Step 5: Add the Final Touches and Freeze

Scatter fresh blackberry halves around the edge of the tart. If you’re feeling festive for Halloween, you can turn some blackberries into little spiders by piping chocolate “legs” and adding nut butter “eyes.” Pop the tart back into the freezer for at least 30 minutes to firm up completely. Before serving, run a butter knife around the springform pan edge to release the tart easily, then let it soften for 5-10 minutes so it’s creamy and dreamy when you dig in.

How to Serve Blackberry Pumpkin Pie Nice Cream Tart Recipe

Garnishes

I usually top mine with a handful of fresh blackberries and a light dusting of cinnamon or pumpkin pie spice for that extra festive sparkle. If I’m going all out for a Halloween party, I love making the little blackberry spiders — they’re as fun to eat as they are to look at!

Side Dishes

This tart shines best on its own, but if you want to pair it, try serving alongside a warm chai tea or a pumpkin spice latte to really bring out those autumn vibes. For a brunch spread, it goes wonderfully with spiced oatmeal or a crisp green salad to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve turned this tart into mini individual servings by making smaller crusts in muffin tins and layering the nice cream mixture on top. It’s perfect for parties and easier to serve. I also love adding edible flowers or a drizzle of dark chocolate for an elegant touch.

Make Ahead and Storage

Storing Leftovers

This tart keeps beautifully in an airtight container in the freezer for up to a week. When I store leftovers, I like to cover the tart tightly with plastic wrap and then foil to prevent freezer burn and preserve flavor.

Freezing

Freezing is the best way to keep this tart ready to enjoy anytime. Just make sure it’s well wrapped, and before serving, let it thaw for about 10-15 minutes at room temperature to soften it just enough for perfect slices.

Reheating

No reheating needed here! Since it’s a nice cream tart, you’ll want to enjoy it cold but slightly softened. If you find it’s too hard, just leave it out a little longer. It’s a perfect cool treat, not a warm dessert.

FAQs

Final Thoughts

This Blackberry Pumpkin Pie Nice Cream Tart Recipe is one of those desserts I’m so happy to share because it fits so many occasions — from cozy fall nights to fun Halloween gatherings. It’s easy to make, healthy-ish, and has that wow-factor both in taste and appearance. I hope you’ll give it a go and enjoy every creamy, fruity, spiced bite as much as I do—it’s like autumn on a plate, but cooler!

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