please pass the pumpkin pie

Serves eight (or four twice)

With no eggs, no sugar, and no dairy, this dessert makes more room for what really matters.

For the crust:

1/2 cup pecans, finely chopped
3/4 cup porridge oats
3/4 cup buckwheat flour
1/2 teaspoon ground cinnamon
dash sea salt
1/4 cup sunflower oil
3 tablespoons maple syrup

For the filling:
1 cup almond milk
1/4 cup cornstarch (cornflour in the UK)
1 15 ounce can pumpkin puree
1/4 cup maple syrup
1/4 cup agave nectar
1 tablespoon grated fresh ginger
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon grated nutmeg (so much better than ready-ground)
1/8 teaspoon ground cloves

1. Preheat oven to 375 degrees F. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf until starting to brown.
2. Combine pecans, oats, flour, 1/2 teaspoon cinnamon, and dash salt. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a dough. Press mixture into an 8-inch pie plate. Bake for 10 minutes, and set aside to cool.
3. Whiz almond milk and cornstarch in a blender until dissolved, about 15 seconds. Add pumpkin, 1/4 cup maple syrup, agave nectar, ginger, 2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust.
4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Cool on wire rack, then chill until set – preferably overnight (if you can keep yourself away from it for that long.)


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