Shock your family & friends with this delicious plant based, gluten & dairy free pumpkin pie at Thanksgiving.
1.5 cups rolled oats use certified gluten-free for a GF option
1/2 cup pitted dates packed
1/3 cup almond butter
1/8 tsp sea salt
2 tbsp non-dairy milk
1 can 15 oz, 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;
1/3 cup plain unsweetened non-dairy milk almond
1/2 cup + 1 tbsp pure maple syrup
2 tsp 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
Preheat oven to 400°F. Prepare a pie plate by lightly wiping inner surface with a dab of oil (or spray).
In a food processor, add the oats, churro bars, 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.
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).
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