Pumpkin Pie

This rustic pumpkin pie – with its hearty oat-walnut crust and creamy pumpkin filling spiced with vanilla and cinnamon – captures the spirit of a seasonal classic with a contemporary twist of chia seeds and fresh nut milk. 

Oat Crust:

  • 2 cups raw walnuts
  • 2 cups gluten-free rolled oats
  • 1/8 cup organic 100% pure maple syrup
  • 5 tablespoons organic unrefined coconut oil (additional required for greasing the pie pan) 
  • 1 1/2 teaspoons organic ground cinnamon

Pumpkin Filling:  

  • 3 tablespoons organic chia seeds
  • 1/2 cup fresh nut milk (see recipe) 
  • 18 ounces of organic pure pumpkin puree 
  • 1/3 cup organic maple syrup
  • 1 tablespoon organic unrefined coconut oil
  • 3 teaspoons organic pumpkin pie spice
  • 1 teaspoon organic vanilla extract
  • 1/2 teaspoon pink Himalayan or Celtic sea salt 

Nut topping:

  • 1/2 cup organic raw pecans, chopped and toasted lightly (see below) 

Equipment/Materials: 

  • Oven: preheated to 350 degrees 
  • 2 baking sheets
  • Parchment paper
  • Food processor
  • Pie pan

Instructions:

Preheat oven to 350 degrees.

Working with two parchment-lined baking sheets, spread the pecans across one sheet and the walnuts across a separate sheet. Toast for 5 minutes. Remove and set aside.

To make the crust, mix  the toasted walnuts and oats in a food processor until smooth. Add the maple syrup, coconut oil, and cinnamon and pulse until completely incorporated. Grease a pie pan with additional coconut oil. Firmly press the crust mixture evenly across the pie pan and up the sides of the dish. Prick the crust with a fork several times and bake for 10 minutes.

Meanwhile, in a food processor or blender mix together the chia seeds, almond milk, pumpkin puree, maple syrup, coconut oil, spices, and salt until thoroughly incorporated. Let sit for 10 minutes.

After the crust has been removed from the oven and has somewhat cooled, spoon the pumpkin filling into the crust, carefully smoothing the top. Gingerly cover the pie with parchment paper and bake for 35 minutes.

Remove the pie from the oven, sprinkle the chopped pecans across the top of the pie and cover again with parchment paper. Bake for another 20 minutes.

Let cool completely and keep at room temperature for your upcoming day’s feast. Otherwise, store in the refrigerator until ready to consume. The pie is best consumed within 2 days. 

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