Raw Pumpkin-Maple Pie with Baked Oat-Pecan Crust

vegan, gluten-free, soy-free

Adapted from a recipe in the Oh She Glows Cookbook

This is less like a traditional pumpkin pie and more like a pumpkin ice cream cake. It's so creamy and decadent! The oat-pecan crust is simple and delicious. Top with fluffy coconut whipped cream and pecan pieces or eat all on its own. If you're looking for a more traditional pumpkin pie, try this one that I posted a few years ago.

Serves: 8-14 / Active time: 25 min / Total time: 6 hours (including pie chilling time - allow more time for chilling can of coconut milk)

Ingredients:​ 
For the crust*:

• 5 ounces/140 grams (about 1 cup) pitted dates
• 1 1/4 cup (112 g) rolled oats
• 1/2 cup (65 g) pecans
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 3 tbsp (41 g) refined coconut oil**, at room temperature, plus more for greasing dish

For the filling:

• 1 cup (150 g) raw cashews , soaked
• 1 cup (225g) canned pumpkin purée***
• 3/4 cup (255 g) maple syrup
• 4 tbsp (55 g) refined coconut oil
• 3/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg 
• 2 tsp (8 g) vanilla extract

For the topping (optional):

• 1 recipe Coconut Whipped Cream (below)
• finely chopped pecans

Directions:​

1. Make the Crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) pie dish with coconut oil. If your dates are firm, soak them in water for 30 to 60 minutes and drain before using.
2. In a food processor, combine the oats, pecans, cinnamon, and salt and process until the mixture has the texture of coarse sand. Add the dates and oil and process again until the mixture comes together. It should stick together when pressed with your fingers. If it’s dry, add 1 teaspoon (5 mL) 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 fork holes in the crust and bake, uncovered, for 10 to 12 minutes, until lightly golden. Set aside to cool for 30 minutes on a cooling rack.
4. Make the Filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, pumpkin, maple syrup, oil, cinnamon, salt, ginger, nutmeg, and vanilla and blend on high until completely smooth. This can take a few minutes, depending on your blender. If your blender needs more liquid to get it going, add 1 tablespoon (15 mL) almond milk (or a bit more) to help it along.
5. Pour the filling into the semi-cooled crust and smooth out the top. Carefully cover the dish with foil and place on an even surface in the freezer to chill overnight, or for at least 5 to 6 hours, until firm.
6. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served cold, and it tastes especially good topped with homemade Coconut Whipped ​Cream (recipe below) and finely chopped pecans.****

*Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the pumpkin filling. Pour the filling into an 8-inch (20-cm) square pan lined with plastic wrap, top with ½ cup (125 mL) toasted pecans, and freeze until solid (1½ to 2 hours). Slice into squares and enjoy straight from the freezer!
​**You probably could use unrefined coconut oil if that's all you have, but it may end up giving the pie a coconutty taste.
***This will use about half of a can of pumpkin. What can you do with that leftover pumpkin? Make Pumpkin Spice Muffins, a Pumpkin Pie Smoothie, Pumpkin PB dog treats, or feed (a few Tbsp at a time) directly to your dog!

"You mean I can have PUMPKIN?" Yes!!! But not the prepared pie because nutmeg can be poisonous to dogs and the sugar is not great for them either.

****Leftover pie will keep in the freezer for up to 10 days. Wrap each slice individually in plastic wrap or foil and store them in an airtight container.

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Coconut Whipped Cream

vegan, grain-free, gluten-free, soy-free

Adapted from a recipe in the Oh She Glows Cookbook

Fluffy whipped cream that doesn't harm cows! Need I say more? 

​Yield: 1 cup (250 mL) / Prep time: 10 Minutes / Chilling time: 8+ hours

Ingredients:

• 1 (14-ounce/398 mL) can full-fat coconut milk or coconut cream, chilled at least 8 hours*
• 1-3 tbsp (13-39 g) sugar, to taste
• 1 tsp (4 g) vanilla extract

Directions:​

1. Chill a mixing bowl in the freezer for a few minutes in preparation for whipping the coconut cream (make sure the can has been chilled overnight to harden - otherwise it won't whip).
2. Without shaking or tipping the can, remove the top and gently scoop out the thick, solid portion of the coconut milk, known as the cream, into the chilled mixing bowl. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
3. With an electric mixer, beat the cream to incorporate it until it starts to firm up.** Then add in desired amount of sweetener 1 Tbsp at a time, as well as the vanilla extract. Cover and refrigerate until serving time.
4. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.***

*Chilling the can for at least 8 hours (preferably 24 hours) helps the solid cream separate from the liquid. Try to remember to place the can in the fridge as soon as you get home from the grocery store.
**If it does not firm up right away (Some cans are duds), add a couple Tbsp of tapioca flour and it should thicken right up! 
***If you end up with extra coconut whipped cream, try this extra special treat: stir it into a cup of coffee or hot cocoa!