Vegan Ginger & Pumpkin Pie with Maple Pecan Crust

There are few flavors that usher in fall and winter quite like the rich sweetness of pumpkin. It’s the time of year where the pumpkin spice latte becomes a daily necessity and the insistent craving for pumpkin pie becomes undeniable. This recipe makes delicious (and nutritious!) use of the season’s most delicious offerings. Using maple syrup, coconut oil, raw nuts and almond milk, this is the ultimate vegan-friendly pie recipe. The dish yields about 8 – 10 slices depending on how indulgent your guests are. Invite some friends over, light the fire and get baking!

Vegan Ginger & Pumpkin Pie with Maple Pecan Crust

Ingredients:
For the Crust:
1 1/2 cups raw pecans
1 1/2 cups thick rolled oats
1/4 teaspoon fine sea salt
1/4 cu refined coconut oil, melted, room temp
2 tablespoons real maple syrup

For the Cream Filling:
3/4 cup raw cashew pieces, soaked overnight
1 cup pumpkin puree
1/4 cup maple syrup
2 tablespoons unsweetened almond milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons unrefined coconut oil, melted (but not hot)

Toppings:
Coconut whipped cream
Pecan pieces (roasted, spiced, raw, etc.)

Vegan Ginger & Pumpkin Pie with Maple Pecan Crust

Method:
1. Preheat oven to 325˚F. Grease an 8-9″ removable-bottom tart pan; set aside.
2. In a food processor, blend the pecans, rolled oats, and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil – followed by the maple syrup. Blend just until the mixture turns into a crumble dough. Firmly press the mixture into the prepared tart pan then prick the bottom with a fork about a dozen times. Chill in freezer for 10 minutes.
3. Bake at 325˚F for 12-14 minutes then transfer to a wire rack to completely cool. Once cool, cover with plastic and store in refrigerator until ready to assemble.
4. In a high-powered blender, blend the soaked (and drained) cashews, pumpkin puree, maple syrup, almond milk, ginger, cinnamon, and sea salt on high speed until smooth and creamy; about 1-2 minutes. While the blender is running, slowly drizzle in the coconut oil and continue blending just until combined; about 15-20 seconds.
5. Pour the mixture on top of the crust and tap the pan on the countertop, about 10-15 times, to make sure all air bubbles are released. Smooth with the back of a spoon then place in refrigerator (do not freeze) for 8 hours to set.
6. When you’re ready to serve the tart, remove from refrigerator and top with coconut whipped cream and pecans.

Vegan Ginger & Pumpkin Pie with Maple Pecan Crust