My version is somewhere between a traditional pumpkin pie and it’s raw, vegan cousin. I prefer to cook the crust to get that familiar crust-like texture, rather than opt for a more chewy, raw date and nut crust (though, lets face it, both are delicious). Follow the below recipe, add a dollop of whipped coconut cream and call it a day.
MAKES 6 MINI PIES
- 1 cup gluten free rolled oats
- 2 cup almond flour
- ¼ cup coconut oil
- ¼ cup maple syrup
- 2 tablespoons almond milk
- ½ teaspoon salt
- ½ cup coconut cream
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla
- 1 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the crust: Preheat the oven to 180 degrees. Pulse the rolled oats in a blender or food processor until a rough flour forms. Add the rest of the ingredients and combine until it starts to form a dough. Be patient – you may have to scrap it down a few times before it starts to come together. Add another teaspoon of coconut oil/tablespoon of milk as needed. Make a ball with the dough, wrap in saran wrap, and chill in the fridge for about 30 minutes. Press a large golf-size ball amount of dough into each mini tart pan (I used 4″ ones), making sure it is flush with the edge of the pan (if you don’t have a mini tart pans you can use muffin tins or mini muffin tins – just adjust the amount of dough in each as needed). You’ll have enough leftover dough for probably 3 more tarts – I like to store it in the freezer for last minute baking! Bake dough for 12 – 15 minutes, remove from oven and let cool.
For the filling: Combine all ingredients in blender until creamy and smooth. Taste and adjust sweetener and pumpkin pie spice as needed. Note: it will taste slightly less sweet when fully chilled. Once the crust has cooled, spoon in filling. Let chill in the freezer for a few hours. I prefer to store in the freezer and take out about 30 minutes before serving. Top with cacao nibs, hemp hearts, pepitas, a dollop of ice cream or whipped coconut cream, if desired. Enjoy!
Words: Lily, Clean Food Dirty City