The Filling Ingredients:
1 Cup of Cashews (soaked 3 hours and drained before using)
1 Pumpkin (About 2 1/2 cups cooked pumpkin puree)
3/4 cup Maple Syrup
1 Tsp. Vanilla
1 Tsp. Cinnamon
1/4 tsp Nutmeg
1/2 tsp ginger powder
Blend it! It’s best in a Vitamix or high speed blender, it will be velvet smooth!
For the Crust:
1/2 cup oat flour
1/2 cup oats
2 or 3 tbsp. coconut oil
1/2 tbsp. vanilla extract
1/2 tbsp. filtered water
Stir the dry crust ingredients in a bowl. Whisk the wet ingredients in a separate bowl. Mix the dry and the wet ingredients together.
Press the crust into the pie pan.
You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together.
I prefer to make it a half raw pie. Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. Let it cool all the way. Then pour in the pumpkin puree.
If you bake it together, just pour the puree on the crust, and bake at 350 degrees for about 35 minutes. Until the edges are golden brown.
If you want to take some time to make a yummy cream topping, follow this macadamia cream recipe.
If you really want to go the extra mile. You can color the cream with natural colors. Here’s what I used.
Yellow: Carrot juice
Pink: Cooked beets and use the colored water they cooked in.
This is my favorite way to make pumpkin pie, and I hope you love it! Use any crust you like, if you don’t want to use an oat crust.