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Oat crisp pumpkin pie Recipe

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This recipe for Oat crisp pumpkin pie is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
1 1/2 cups pumpkin puree
1 cup sugar
1 tsp salt
1 tsp vanilla extract
1 tsp pumpkin pie spice
2/3 cup plain cashew milk
2 tbsp coconut cream
2 tbsp ground flax seed
3 tbsp cornstarch

Crust
1 cup oats
2/3 cup spelt flour or white flour
1/3 cup brown sugar
1/3 cup vegan butter soft
3 majool pitted dates
1/2 tsp cinnamon
1 tbsp coconut oil
Directions:
Directions:
Mix all the filling ingredients in a food processor or high speed blender. Blend till smooth. Put in the frig.Preheat oven to 300.Grease a tart pan with the coconut oil. In a food processor pulse all the crust ingredients till slightly chunky.Press into bottom and sides of pan.Bake for 10 min. Remove from oven a pour filling in. Bake a additional 1 hr and 40 min or until the center is slightly dry to the touch.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
2 and 20 min

 

 

 

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