All recipes / Pumpkin Pie with Oat Pecan Crust
Pumpkin Pie with Oat Pecan Crust
A fall treat full of the warming flavors of the season that’s so easy to make. Recipe by Tara, Tina, and Tamara Tarazi, @ThreeTeasKitchen.
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients
Crust:
1 cup whole pecans
1/2 cups blanched almonds
1 1/2 cups oat flour
3 tablespoons cold vegan butter
2 teaspoons sugar
1/2 teaspoons salt
1 teaspoons ground cinnamon
1 tablespoons melted coconut oil
1/3 cup cold water
Pumpkin Filling:
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/2 cup brown sugar
2/3 cup Unsweetened Better Half
1 tablespoons melted coconut oil
1/4 cup cornstarch
1 3/4 tablespoons pumpkin pie spice
1/4 tablespoons salt
1/4 tablespoons vanilla extract
Directions
01
Preheat oven to 375°F.
02
Crust: Add pecans and almonds to food processor and pulse until coarsely ground.
03
Add oat flour, chopped vegan butter (cold), sugar, salt, cinnamon, and melted coconut oil to the food processor. Pulse with the nut mixture until all are combined.
04
Add cold water and pulse until mixture starts sticking together and can be packed into a pie tinPack crust in either a pie tin or cupcake tins (for individual servings). Bake crust for 10 minutes.
05
Do not brown your crust or it will get overdone when the filling bakes in the oven.
06
Pumpkin Filling: Keep oven heated at 375°F.
07
Add all ingredients to a blender and blend until combined.
08
Add pumpkin filling to baked crust and bake for 40 minutes.
09
If the pie crust begins to brown during the first half of the bake, cover with aluminum foil to prevent from burning.
10
Once the pie is fully cooked, take it out of the oven and let it fully cool before serving.
11
Cut pie into six even slices, serve, and enjoy!
