Crust:
2 cups rolled oats
1/2 cup pitted dates (packed)
1/3 cup almond butter
2 T nondairy milk
1/8 t sea salt
1/2 t. cinnamon
Filling:
1 (15-oz) can pumpkin puree
3/4 cup raw walnuts
1/3 cup plain unsweetened non-dairy milk
1/2 cup pure maple syrup or date syrup
1 t lemon juice
1 T cornstarch
2 t pumpkin pie spice
1 t vanilla extract
1/4 t 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, ⅓ cup nondairy, maple syrup, lemon juice and cornstarch, pumpkin pie spice, vanilla, and ¼ teaspoon salt, blend with medium speed until smooth. Fill pie crust and distribute filling evenly with rubber spatula. Bake 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 and chill in fridge for several hours before slicing and serving.
Adapted from Dreena Burton’s Great Pumpkin Pie recipe, which was tweaked by Jill Ann McKeever of Simple Daily Recipes, and then retweaked again by Mrs. Plant. :-)
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