Pumpkin Pie

Pumpkin Pie Recipe
plant-based, vegan, refined sugar-free

Crust Ingredients:

• 1 1/2 cups Almond flour
• 3/4 cup Whole wheat flour
• 3 Tbsp Pure maple syrup or raw honey
• 6-8 Tbsp Plant-based milk
• Pinch of salt

Pie Filling Ingredients:

• Flax egg (mix together 1 1/2 Tbsp ground flax seeds with 3 Tbsp water and let sit at least 5 minutes)
• 1 can Pure pumpkin puree or substitute 1 uncooked sweet potato, cut in to cubes
• 2 Apples, cored and cut into small pieces
• 1 1/2 cups Plant-based milk
• 1/2 cup Pure maple syrup or raw honey
• 2 1/2 cups Old fashioned rolled oats
• 1 tsp Pure vanilla extract
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/2 tsp Ground cinnamon
• 2 tsp Pumpkin pie spice

Crust Instructions:

1. Preheat oven to 350°F and line a pie form with parchment paper or lightly grease with extra virgin olive oil.
2. In a large mixing bowl, whisk together the almond and whole wheat flours.
3. Add in the honey and slowly add in milk 1 Tbsp at a time while mixing with each addition. Add just enough milk until the dough starts to get crumbly.
4. Then use your hands to knead the dough, and add a little more milk if necessary to have it come together. It should be very pliable and stay together well.
5. Form the dough into a ball. At this point you can wrap the ball in plastic wrap and store in the fridge until ready to use (up to 3 days) or you can immediately roll out the dough on a well-floured surface until it is large enough to fit in the pie form and about 1/4 inch thickness.
6. Carefully place the dough into the prepared pie form and gently press down. Trim off the excess edges.
7. Use a fork to poke holes on the bottom.
8. Bake the empty pie crust for 20 minutes and remove from oven.

Pie Filling Instructions:

1. Add all pie filling ingredients to a blender, and blend until smooth. This will make a lot of filling so it may need to be blended in batches and combined in a bowl depending on blender size.
2. Heat oven to 375°F. Pour the mixture into the pre-baked pie crust. Here you have the option to add on optional toppings before baking such as chopped nuts or a dusting of date sugar.
3. Note: There will be extra filling which can be stored in the fridge overnight and it will make a delicious blended overnight oat breakfast.
4. Bake the pie for 60 minutes. Remove from oven and let cool before serving.​