vegan, gluten-free, soy-free
Ingredients
For the crust:
1 cup of gluten free oats processed to a fine flour or 1 cup gluten-free flour
2 cups raw pecans
2 Tbsp sugar
3 Tbsp flaxmeal
1 tsp cinnamon
1/2 tsp kosher salt
1/3 cup brown rice syrup
1 Tbsp coconut oil or Earth Balance
For the filling:
2 1/4 cup canned pumpkin
1/2 natural cane sugar or brown sugar
1/4 cup full-fat coconut cream (softened) or almond milk
1 Tbsp Earth Balance, softened
1/4 cup pure maple syrup
3 Tbsp arrowroot powder (or cornstarch)
2 tsp vanilla
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
INSTRUCTIONS
For the crust:
Grease a 9-inch pie pan very well and preheat the oven to 350 degrees. In a blender process the oats into a very fine flour. If you don’t think that your machine can get the oats fine enough, then I suggest buying oat flour. Remove the oat flour from the food processor. In the food processor, add 2 cups of pecans and process until it starts to clump and oils start to release (about 35 seconds), but don’t make pecan butter. You should be able to make a ball with the pecan dough. Melt the Earth Balance with brown rice syrup for about 30 seconds in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine well. You should be able to form a ball with it. If it is too dry, add a bit more oil. Spoon the pecan dough into pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base about 12-13 times. Prebake at 350 for 9 – 12 minutes, watching closely so that it doesn’t burn. Remove and cool for 10 minutes.
For the filling:
In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all of the ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.
To bake:
Scoop the filling into pie crust and smooth. Cover crust with a crust shield (or tin foil). Bake for 50 – 55 minutes at 350 degrees. Place on cooling rack from 1 hour. Transfer uncovered to fridge to set for a minimum of 3 hours or overnight (this step is important). Do not slice pie until it has set for a minimum of three hours. To slice, use a very sharp knife and slice very slowly and carefully for best results.
