This pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!
Ingredients:
Crust:
2 cups rolled oats (use certified gluten-free for a GF option)
1/2 cup pitted dates (packed)
1/3 cup almond butter (I like raw, can also use roasted)
1/8 tsp sea salt (omit if almond butter has salt)
2 tbsp non-dairy milk
Filling:
1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)
2/3 - 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)
1/3 cup plain unsweetened non-dairy milk (almond preferred, but choice is yours)
1/2 cup + 1 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 tbsp arrowroot powder
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp allspice
few pinches ground cloves
1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
1/4 tsp (rounded) sea salt Directions:
Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it's not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn't need more than another 3-4 tsp. Remove and transfer to prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with coconut whipped cream or vanilla non-dairy ice cream.
Happy & healthy holidays!
Katie
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