1 Hour, 35 Minutes
For the crust:
- 1 cup gluten-free rolled oats, processed into a fine flour OR 1 cup GF oat flour
- 2 cups raw pecans
- 2 tbsp natural cane sugar
- 3 tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 cup brown rice syrup (acts as the binder)
- 1 tbsp Earth Balance, melted
For the filling:
- 2 1/4 cups canned pumpkin (not pumpkin pie filling)
- 1/2 cup natural cane sugar or brown sugar
- 1/4 cup full-fat coconut cream, softened
- 1 tbsp Earth Balance, softened
- 1/4 cup pure maple syrup
- 3 tbsp arrowroot powder (or cornstarch)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
For the Crust
- Grease a 9-inch pie dish very well and preheat the oven to 350F. In a blender, process your oats into a very fine flour.
- In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.
- Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit of water.
- Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake the crust at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.
- In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.
- Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.
- Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!