Vegan Pumpkin Pie
Updated: Apr 4
1 3/4 cups of cooked mashed pumpkin
3/4 cup full-fat coconut milk (the kind in a can, shaken well before measuring)
1/4 cup cornstarch
1/4 cup maple syrup + 1/4 cup soft brown sugar
1 teaspoon vanilla extract
2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup dates, pitted, chopped
1/2 cup almonds, roasted, salt-free, chopped
1/4 cup almond butter, oil-free, sugar-free, salt-free
1/4 cup maple syrup
2 tablespoons chocolate chips, dairy-free (optional)
2 tablespoons hemp seeds (optional)
2 tablespoons pumpkin seeds
2 tablespoons raisins (optional)
Preheat oven to 170 Celsius Place oats on a baking sheet and toast for 10-15 minutes or until golden brown.
Meanwhile, place dates in the food processor and pulse until broken down into a dough-like consistency.
Remove oats from oven and place them in a large bowl with almonds, dates, and any optional ingredients.
Melt almond butter and maple syrup in a saucepan over low heat, then stir into oat mixture bowl.
Oil a pie dish and press crust ingredients at the base and sides, pour the filling mixture on top and bake for 30 min or longer until pie mixture is set.