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PumpkinPieWithPecanOatCrust.md

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Pumpkin Pie with Pecan Oat Crust

from: ohsheglows.com/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/ \label{pumpkin-pie-with-pecan-oat-crust}

vegan, gluten-free, desert, holiday

8 Servings

  • 3/4 C pecan halves
  • 1/4 C coconut oil
  • 3 T maple syrup
  • 1/4 t salt
  • 1/2 + 1/3 C gluten-free oat flour (see note below)
  • 1 C gluten-free rolled oats
  • 1/4 C almond milk
  • 4 t arrowroot powder
  • 1 15oz can of pumpkin puree
  • 6 T sugar
  • 1/4 C maple syrup
  • 1 t vanilla extract
  • 1 1/2 t cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/8 t salt

Preheat oven to 350°F. Lightly grease a 9-in. pie dish with coconut oil. Add pecans to food processor with the S blade, process until a fine crumb forms, the size of sand. Add coconut oil, maple syrup, salt and oat flour and process again until the dough comes together. Pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn't, try processing for a bit longer. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape. Bake pie crust, uncovered, at 350°F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for at least 5 minutes. In a small bowl, whisk together the milk with the arrowroot powder until smooth. In a large mixing bowl, whisk together all the pumpkin filling ingredients, including the arrowroot and milk mixture. If your pumpkin puree is firm and grainy, add this filling into a food processor and whirl it until smooth. You might need to add a bit more milk if the pumpkin was really dense. Pour the filling into the baked crust and smooth smooth it out. Bake, uncovered, at 350°F for 37-45 minutes until the pie is semi-firm, but still a bit soft. Watch the crust and cover with foil if necessary. It should be nice and golden at around 40 minutes. Cool the pie for 2 hours and then cover with foil and transfer to the fridge to set overnight. Serve the pie straight from the fridge. NOTE: to make the oat flour, add 1/2 C and 1/3 C of rolled oats into a blender. Blend on high until a fine flour forms.