Pumpkin Tart with Chai Cream | The Fancy Pants Kitchen

Ingredients

• Butter, for greasing
• 2 cups raw pecans
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 4 tbsp unsalted butter, melted
• 1/4 cup whole-wheat flour
• 1/4 tsp kosher salt
• 1 (15-ounce) can pure pumpkin purée
• 1/2 cup canned full-fat coconut milk
• 2 large eggs
• 1/3 cup plus 3 tablespoons pure maple syrup
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp freshly ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 1/3 cup raw pumpkin seeds (pepitas)
• 1 cup heavy cream
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1 tbsp pure maple syrup
• 1 vanilla bean, halved lengthwise and seeds scraped out
• Pure maple syrup for serving
• Flaky sea salt, for sprinkling