Creamy Pumpkin Pie is Pure Plant Based Awesomeness

3181
Published on November 12, 2015 by Jill McKeever

Creamy Pumpkin Pie is Pure Plant Based Awesomeness
I baked this pie during a live broadcast through HangWith; hence the square camera perspective. Nevermind the camera angle, you need to print off this recipe and stick it in your cookbook binder. It's a keeper.

Makes 1 (9­inch) Creamy Pumpkin Pie of Pure Plant Based Awesomeness
Crust:
2 cups rolled oats
1/2 cup pitted dates (packed)
1/3 cup almond butter
2 tablespoons nondairy milk
1/8 teaspoon sea salt
Filling:
1 (15­ounce) can pumpkin puree
3/4 cup raw cashews, walnuts or sunflowers seeds
1/3 cup plain unsweetened non­dairy milk
1/2 cup pure maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch
2 teaspoons Pumpkin Pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Heat oven to 375°F. degrees.

For the crust, use a food processor to process the rolled oats and dates into a fine, crumbly texture. Add the almond butter and process for about a minute. Add the non­dairy milk and salt. Pulse until the mixture comes together without crumbling. If it’s not holding together, add more non­dairy milk, 1 teaspoon at a time. Transfer to a pie plate. Press mixture into pie plate evenly around the base and up the sides. Set aside.

Now, let’s make the filling. In a blender, combine pumpkin puree, nuts, 1?3 cup non­dairy, maple syrup, lemon juice and cornstarch, pumpkin pie spice, vanilla, and 1?4 teaspoon salt, blend with medium speed until smooth. Fill pie crust and distribute filling evenly with rubber spatula.

Bake 15-20 minutes, until the pie is golden (the center may be soft, but it will set further as it cools). Transfer pie to a cooling rack. Cool completely before slicing and serving. This pie is OMGee good after it has chilled in the icebox overnight.

------------------------------------------------------------------------------
If you are overwhelmed with the desire to support my mission to inspire others to eat more plant-based meals, become a patron via my PATREON link: https://www.patreon.com/jillmckeever
------------------------------------------------------------------------------

I HAVE A NEW COOKBOOK FOR INSTANT POT OWNERS
http://simpledailyrecipes.com/omgeegood-yt

Download my oil-free eCookbooks: http://simple-daily-recipes.myshopify.com
------------------------------------------------------------------------------

To join me on Live Broadcast days, download the HangWith app to your smartphone. It's free and available for Android and iPhone. Set up your account then search my name Jill McKeever or by #plantbased. When you've found me, follow me.
When I start a live broadcast, the app will notify (ding!) you when I go live "Jill McKeever wants to Hang w/ you" it will say.

Now if you don't want to use your smartphone, you can watch on your desktop/laptop from my HangWith broadcast page at:
http://hangwith.com/user/jillmckeever

I have a broadcast routine, occasionally life interrupts and I miss a day, but that's maybe once a month. We get together for 1 hour to talk about food, our week, cooking, recipes, exercise, the ups & downs of living plant-based, food, family, and occasionally some dancing.

My broadcast schedule is
Tuesday and Thursday nights, 7:00pm central time
Saturday mornings, 9:45am-ish central time

Category Tag