Creamy Pumpkin Pie is Pure Plant Based Awesomeness

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
2 cups rolled oats
1/2 cup pitted dates (packed)
1/3 cup almond butter
2 tablespoons nondairy milk
1/8 teaspoon sea salt
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.

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