RAW PUMKIN-MAPLE PIE WITH BAKED OAT CRUST


RAW PUMKIN-MAPLE PIE WITH BAKED OAT CRUST

gluten-free, soy-free, refined sugar–free



This luxury dessert is just for special occasions.  Summer is the best time to enjoy this lovely rich sweet decadent dessert. Adapted from ohsheglows.com


FOR THE CRUST:

2/3 cup of pitted dates soft ( if they are firm soak them for at least 30 minutes and drain before using.

1¼ cups gluten-free rolled oats

½ cup pecans

¼ tsp ground cinnamon

1/8 tsp salt

3 tbs coconut oil, at room temperature


FOR THE FILLING:

¾ cup raw cahews, soaked for at least 4 hours

1 cup canned pumpkin puree

½ cup  plus 2 TBS of maple syrup ( to taste you can start with just ¼ cup and add more if is need it)

¼ cup coconut oil

1 ½ tsp of pure vanilla extract

3/4 tsp ground cinnamon

¼ tsp fine-grain sea salt

1/8 ground ginger

1/8 ground nutmeg


  1. Make the Crust: preheat oven to 350 F. Lightly grease a 9-inch pie dish with coconut oil.
  2. In a food processor combine oats, pecans, cinnamon and salt and process until the mixture has a texture of a coarse sand. Add the dates and oil and process again until mixture comes together. If is too dry add 1 teaspoon water  and process again.
  3. Sprinkle the crust mixture all over the base of the pie dish. Starting from the middle, press the crumbs firmly and evenly into the dish in an outward direction. The harder you press the crumbs into the dish, the more it will hold together. Push the crust up along the sides of the dish and even out the edge with your fingers. Poke several holes in the crust and bake uncovered 10 to 12 minutes until lightly golden then cool for 30 minutes.
  4. Make the Filling:  In a high speed blender put soaked cashews, pumkin  puree, maple syrup, coconut oil, vainilla extract, cinnamon , salt, ginger and nutmeg. Blend until very smooth and creamy. You might need to add 1 or 2 tbs of almond milk to help your blender to get it going. 
  5. Pour the filling into semi-cooled crust.  Carefully cover with foil and put it on a flat surface  in the freezer to chill overnight or 5 to 6 hour at least.
  6. Remove the pie from freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served cold. 
  7. Serve with whipped coconut cream. Enjoy for a very special treat !!!


Tip: Make sure you don’t have a heavy meal with this dessert.  Just for a very very special occasion.    

 It is very rich.


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