Rub inside of tart pan with a stick of butter or spray with coconut oil to grease the pan.
In a large bowl, add all wet ingredients and whisk to blend.
Blend all dry crust ingredients in a bowl.
Add coconut oil and mix well.
Press the crust into the pan, making sure to press into each scalloped edge.
Pour liquid ingredients into the crust.
Carefully place the tart into the oven.
Bake for 25 minutes.
Remove and allow to cool.
Add chocolate shavings and ginger pieces to the top.
Chill in the refrigerator for 30 minutes.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your crust grainy.
If you prefer not to use rum, you can either omit it, or use rum extract.
I like to use Ghirardelli, Hershey's, or Anthony's cocoa powders. Most brands should be gluten free, but always read the labels!
This tart should keep fresh for up to 4 days in the refrigerator.
A note about pumpkin puree:
For this recipe, I used organic canned pumpkin puree. It is important not to use a can of pumpkin pie filling for this recipe.If you prefer to roast your own pumpkin, here are some tips on how to roast a pumpkin:
Make sure you use a sugar pumpkin. Honestly, this smaller pumpkin tastes a lot better in recipes than a Jack O' Lantern style large pumpkin.
Cut the pumpkin in half and scoop out the seeds.
Brush the pumpkin with coconut oil and bake at 350 degrees for about 30-40 minutes. Check the pumpkin at 30 minutes to see if it is soft when a fork is inserted.
Remove the pumpkin from the oven and allow it to cool off.
Use a spoon to scrape the pumpkin pulp out of the rind.
Add to a food processor with 2-3 tablespoons water and blend until smooth.
For this recipe, you don't want your pumpkin to be too thick.