This is for our friends who eat a Vegan diet. Because it’s nutritious, delicious, and we know how we’re going to feel after we eat a slice, it’s also for ourselves. The natural sweetness of the apples, squash, and currants eliminate the need for added sugar. And the pectin in the apples eliminates the need for eggs.
1. You’ll need to soak the oats for 24 hours in advance of making the crust, but you should be soaking oats for your oatmeal anyway.
2. You’ll need to invest in Maca Powder, sometimes called Incan Super food. While not an essential ingredients it adds flavor and body to the crust.
3. This pie is just as good when it’s had a chance to set-up in the refrigerator overnight, so you may want to prepare it a day ahead.
Vegan Pumpkin Pie with Oat Crust
CRUST INGREDIENTS – have all at room temperature
2 cups soaked GF rolled oats (not groats)
1/2 cup dried organic currants
1/2 cup cried shredded unsweetened coconut
10 dried figs, halved and hard stem tips removed
1 tablespoon Maca Powder
1/2 teaspoon sea salt
1 tablespoon coconut oil
1. Preheat the oven to 325 F and prepare a 9 or 10 inch pie pan by lathering it with the tablespoon of coconut oil.
2. Put the all the ingredients in the bowl of a food processor, pulse to combine evenly.
3. Turn the “dough” into the prepared pie plate, pat to spread it evenly and gently (stroke/press) it with a spatula to compact it. The crust can also be patted out by hand if you apply a bit of coconut oil to your fingers.
4. Bake at 325 F for 40 minutes. While the crust is baking, prepare the filling.
PUMPKIN FILLING INGREDIENTS:
2 1/3 – 3 cups pumpkin puree. Orange Acorn Squash is sweeter, so use it if available.
2 medium apples, peeled, seeded and quartered. The sweeter and more flavorful the better.
1 tablespoon coconut oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon sea salt
1. Blend the apples in a food processor to resemble (raw) applesauce.
2. Add the pumpkin/squash puree, spices, salt, and coconut oil. Blend for 2-3 minutes until smooth, scraping down as needed.
3. Pour the filling into the pre-baked pie crust and bake at 300 F for 60 minutes. There should be slight cracks in the surface. Serve warm, at room temperature or cold. Let chill in the refrigerator for an hour or two before covering with plastic wrap to prevent condensation spots from forming on the surface.
Serve with lightly sweetened vegan whipped topping, whipped coconut cream, or for those not following a dairy-free diet: whipped heavy cream.