Vegan Pumpkin Pie

1. 1

   For The Crust:

2. 2

   Grease a 9-inch pie dish very well and preheat the oven to 350F. In a blender, process your oats into a very fine flour.

3. 3

   In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 sec), but don't make pecan butter either. You should be able to make a ball with the pecan dough.

4. 4

   Melt coconut oil with brown rice syrup for about 30 sec in microwave. Stir. Transfer clumpy pecan dough into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.

5. 5

   Spoon on the pecan dough 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 with fork 12-13 times. Pre-bake at 350F for 14 minutes, watching closely so it doesn't burn. Remove and cool for 10 min.

6. 6

   For The Filling:

7. 7

   In a large bowl, whisk together the maple syrup and arrowroot powder/cornstarch. Now add all ingredients and whisk together, adjusting spices to taste.

8. 8

   To Bake:

9. 9

   Scoop the filling into crust and smooth. Bake for 30 min at 350F. Remove and cover crust edges with tinfoil or crust shield (this is necessary or it burns). Bake for another 25 min, checking crust after 15 min or so. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. Do not slice pie until it has set in the fridge for 3 hours minimum.

No additional tips available.