Vegan Pumpkin Pie

Confession, I have never been a traditional pie lover. I have investigated other types of pies and have found raw pies are the best (look at previous chocolate pie recipe)!  Although this pie is not raw, it is vegan and it possesses the flavors of fall and thanksgiving.

Ingredients:

The Crust:
1c. pecans
3/4c. oats
3/4c. whole wheat flour
1/2-1tsp cinnamon
1 pinch of salt
1/4c. coconut oil
3TB real maple syrup

The Filling:
1c. almond milk
1/4c. arrow root powder
15oz can pumpkin puree
3TB maple syrup
3TB agave
1TB ginger
1 1/2tsp cinnamon
1/2tsp salt
1/4tsp nutmeg

1. Preheat oven to 375F. lightly oil a 9'' pie plate and set it aside.  Place the pecans on a baking sheet and toast them in the oven for about 5-7min. Watch them so they don't burn. Take them out and set 18 aside for the garnish.

2. In a food processor combine the remaining pecans, flour, oats, cinnamon, and salt until it is all crumbly.  Melt the coconut oil and whisk in the maple syrup.  Then mix in the dry ingredients until it forms a dough.  Press the dough in the pie pan and bake for 10min.

3. In a food processor blend the milk and arrowroot powder until thickens. Add the pumpkin, maple syrup, agave, ginger, cinnamon, salt and nutmeg. Blend until smooth.  Transfer it in to the pie pan and pour it on top of the pie crust.  Bake for 30-35min until the crust is light brown.  Press the toasted pecans on top and sprinkle some cinnamon on top and let it cool.  Once it's cool to room temperature chill it for 3hours until it stands.  Serve and enjoy! :)

Top it with coconut whipped cream!?!:
1 full fat can of coconut milk refrigerated over night or for a couple hours.
Open the can, Drain the liquid until you just have the thick white coconut fat, place it in a chilled bowl.  Whip it with an electric mixer and add a touch of maple syrup and vanilla.  Keep it chilled.