Ingredients
For the crust:
180g oats
150g ground almonds
5 tbsp maple syrup
1 tsp cinnamon
pinch of salt
For the filling:
1 1/2 x 425g can natural pumpkin puree
5 tbsp maple syrup
50g coconut sugar
50ml oat milk
2 tbsp arrowroot powder
1 tbsp melted coconut oil
1/2 tbsp ground ginger
1 tsp ground cinnamon & nutmeg
1 tsp vanilla extract
pinch of salt
Method
Preheat the oven to 180°C.
In a food processor, mix all the ingredients for the crust together until a thick paste is formed. Grease a pie dish or round tin with coconut oil and press the dough into the form with the help of a spatula or spoon, spreading until even. Place in the fridge to set while you make the filling.
Add all the filling ingredients to a blender, adjusting the sweetness and spice according to taste. Blend until smooth, then simply pour into the chilled crust and spread evenly.
Bake for about 30 minutes, checking regularly. You will know the pieis baked once it starts cracking, but still looks a little jiggly. Once ready, leave to cool for 30 minutes to an hour so the filling can set properly, before serving with some whipped coconut cream.