I made this delicious baked pumpkin pie for Canadian Thanksgiving when my Canadian in-laws arrived for a visit. Not only is it delicious, healthy, and a huge hit, but it makes your home smell amazing! I think you will absolutely love it too 🙂 Delicious with these pumpkin seed clusters to decorate.
For: 10 slices
- 1.5 cups rolled oats ground to a flour
- 3/4 cup walnuts
- 2.5 tbsp coconut oil
- 3 tbsp ground flaxseeds
- 1/4 cup stevia/xylitol, coconut sugar
- 3 tbsp filtered water (helps with binding)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 700g raw Butternut pumpkin (without skin)
- 1/2 cup coconut milk
- 3 tbsp arrowroot flour
- 3-4 tbsp maple syrup
- 3 heaped tbsp raw almond butter
- 1 tsp vanilla extract
- 2 tsp pumpkin spice (or cinnamon, nutmeg, cloves)
- 1/4 tsp sea salt
- Preheat your oven to 180 C.
- Chop your pumpkin into cubes and bake for 45 minutes, until soft (check with a fork). Once ready, set aside to cool.
- Place all the dry ingredients for the crust into your food processor and process well, until nuts are well broken down.
- Once crumby, add the coconut oil and water, processing to a dough.
- Line a cake tin or pie dish with non-stick baking paper, and use a spatula to scoop the crust dough into the base. Use fingertips to spread out and press down firmly, so there are no gaps or cracks. Poke with a fork a few times in the centre.
- Once your pumpkin is finished roasting, place the crust in the oven on 180 C for 15-20 minutes.
- Throw your pumpkin into the processor with all filling ingredients. Blend well, until pureed.
- Once crust is ready, remove from the oven and scoop the pie filling inside using a spatula. Spread evenly.
- Place the entire pie in the oven, baking for 50-55 mins.
- Once ready, allow to cool before covering with tin foil and placing in the fridge to chill, for at least 3 hours prior to serving.
- Serve on it's own, with crushed nuts, coconut ice cream or with my pumpkin seed clusters and a sprig of rosemary!