Ingredients
-
5 ounces
pitted
Medjool dates
-
1 1/4 cup
gluten-free rolled
oats
-
1/2 cup
pecans
-
1/4 tsp
ground
cinnamon
-
1/8 tsp
salt
-
3 tbsp
coconut oil
, at room temperature
For the filling
-
1 cup
raw
cashews
, soaked
-
1 cup
canned
pumpkin purée
-
3/4 cup
maple syrup
-
1/2 cup
coconut oil
-
2 tsp
vanilla extract
-
3/4 tsp
ground
cinnamon
-
1/4 tsp
fine-grain
sea salt
-
1/8 tsp
ground
ginger
-
1/8 tsp
nutmeg
, freshly grated or pre-ground
Instructions
- Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23-cm) pie dish with coconut If your dates are firm, soak them in water for 30 to 60 minutes and drain be- fore using.
- In a food processor, combine the oats, pecans, cinnamon, and salt and process until the mixture has the texture of coarse Add the dates and oil and process again until the mixture comes together. It should stick together when pressed with your fingers. If it’s dry, add 1 teaspoon (5 mL) water and process again.
- Sprinkle the crust mixture all over the base of the pie Starting from the middle, press the crumbs firmly and evenly into the dish in an outward direction. The harder you press the crumbs into the dish, the more it will hold together. Push the crust up along the sides of the dish and even out the edge with your fingers. Poke several fork holes in the crust and bake, uncovered, for 10 to 12 minutes, until lightly golden. Set aside to cool for 30 minutes on a cooling rack.
- Make the Filling: Drain and rinse the In a high-speed blender, combine the soaked cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, and nut- meg and blend on high until completely smooth. This can take a few minutes, depending on your blender. If your blender needs more liquid to get it going, add 1 tablespoon (15 mL) almond milk (or a bit more) to help it along.
- Pour the filling into the semi-cooled crust and smooth out the Carefully cover the dish with foil and place on an even surface in the freezer to chill overnight, or for at least 5 to 6 hours, until firm.
- Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served cold, and it tastes best served Serve with homemade Whipped Coconut Cream, finely chopped pecans, and freshly grated nutmeg, if desired.
Tips: Leftover pie will keep in the freezer for up to 10 days. Wrap each slice individually in plastic wrap or tin foil and store them in an airtight container.
Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the pumpkin filling. Pour the filling into an 8-inch (20-cm) square pan lined with plastic wrap, top with ½ cup (125 mL) toasted pecans, and freeze until solid (1½ to 2 hours). Slice into squares and enjoy straight from the freezer!
Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
