In response to The Daily Post’s weekly photo challenge: “Treat.”
Goodness this post made it hard to decide. I find so many things to be a treat: sunshine, swimming in ocean waves with dolphins, blue skies, nighttime thunderstorms, stargazing, music, food, and the list goes on, endlessly. But because of the nearness of Halloween and my delight at being back in California with a kitchen I will have to say Pumpkin Pie. I have been experimenting the last week with a new recipe for a delicious pie which also happens to be gluten-free and vegan. Don’t let these things intimidate you or frighten you. Honestly, look at the ingredients and imagine that awesomeness dancing on your taste buds. I would be perfectly fine consuming this whole pie on my own. It doesn’t make it that far since I live with seven other people, but still.
Perfect in time for Halloween and also Thanksgiving and perhaps even Christmas. I am in love with this pie. My dad tried it and said it was the best pumpkin pie he has had (with the exception of one from his childhood, possibly). This pie is also ridiculously easy to make. It also comes with minimal guilt and bursting with flavor. Without further ado, enjoy this pumpkin pie.
Yield: 1 pie
Preheat oven to 350
3/4 cup old-fashioned oats
1/2 cup cashews
4 medjool dates, pitted
1/4 cup + 1 Tbsp boiling water
1 15 oz. can pumpkin puree (not pumpkin pie filling)
1/4 cup + 1 Tbsp maple syrup
2 Tbsp. ground flaxseed
1 Tbsp. earth balance, melted
2 tsp vanilla extract
1 1/4 tsp cinnamon
1 tsp. fresh grated ginger root
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1. Put the oats and cashews in a food processor. Grind until it reaches a floury consistency. Place the dates into a small bowl and pour the boiling water over. Use a fork to help soften the dates and mash them until they reach a paste like consistency. Add the oat/cashew mixture and stir until incorporated. Press into a lightly greased pie tin (The dough will be moist. This is fine as it will cook in the oven.)
2. Put all the filling ingredients into a bowl and mix well. Pour into the pie tin on top of crust. Place in oven for 25-30 minutes. Let pie cool and the refrigerate for 3 hours.
Enjoy as is or with some coconut cream.