This is a fabulous vegan dessert which really allows the taste of pumpkin to come through!
1. Set rack in the middle of the oven and preheat oven to 375 degrees. Lightly oil a 9 inch pie plate.
2. Spread nuts over a baking pan and toast for 7 minutes or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
Crust:
Process in a food processor
3/4 cups pecan halves
3/4 cups rolled oats
3/4 cups whole wheat pastry flour- or gluten free substitute
1/2 tsp. ground cinnamon
pinch of salt
Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl.
Whisk together:
1/4 cup vegetable oil – (or grape seed oil)
3 TBLS real maple syrup
Mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Bake for 10 minutes and set aside to cool.
Filling:
1 cup soy or almond milk
1/4 cup arrowroot powder
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 TBLS grated fresh ginger
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp ground cloves
Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved- about 15 seconds. Add other ingredients and process thoroughly. Pour filling into baked crust and smooth the top with a spatula.
Bake for about 35 minutes, or until crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft, it firms up as the pie cools.
Gently press toasted pecan halves into hot filling in two concentric circles.
Cool to room temperature, and then chill until set. About 3 hours.
This recipe comes from www.allrecipes.com
~ Recipe from www.healthylivingwithjoline.com
