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Pumpkin Pie with Peanut Butter Crust (gluten free/vegan)

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Total time: 45 minutes (40 minutes in oven)

Serves: 6-8. Bring it to a party or potluck!

Ingredients:
Crust:
2 cups rolled oats (use certified gluten-free for a GF option)
1/2 cup pitted dates (packed)
1/3 cup peanut butter (use almond butter as an alternative)
1/8 tsp sea salt (omit if almond butter has salt)
2 tbsp almond milk (or more if needed to bring the crust together) you can also use water as alternative.

Filling:
1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)
2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)
1/3 cup almond milk (or water if as alternative)
1/2 cup + 1 tbsp pure maple syrup
1 tablespoon fresh lemon juice
1 tablespoon arrowroot powder
1 1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
few pinches ground cloves
1/2 teaspoon vanilla extract (or 1/4 tsp vanilla bean powder)
1/4 teaspoon (rounded) sea salt

Action:
1. Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil. 
2. In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the peanut butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 teaspoon at a time, until it does. You shouldn’t need more than another 3-4 teaspoon.
3. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate.
4. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly.
5. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with cashew ice cream!

Benefits:
+ Pumpkin help support prostate, bladder and kidneys. They can help lower cholesterol. High in Vitamin C and E. Great for the skin. The seeds are loaded with protein. 
+ Oats control blood sugar and reduce bad cholesterol. They can be a natural laxative, help prevent cancer, good for the heart and have more antioxidants the broccoli. 
+ Vegan 
+ Dairy Free and Refined Sugar Free
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

Recipe by Earth Diet online designer, Salvatore Fiteni and heavily inspired by this recipe. 

Photo taken from Sal’s phone.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray
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