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Walnut Pumpkin Pie













Crust: 1/3 cup raw walnuts, 1/2 cup rolled oats, 2 Tbsp organic brown sugar or maple syrup (or another hint of sweetener), 1/2 tsp salt, 2 Tbsp flax seeds (optional), 2 Tbsp vegan butter or organic virgin coconut oil (to grease the pie dish)
Filling: 15 ounces pumpkin puree, unsweetened, 1/4 cup organic brown sugar, 1/3 cup agave syrup, 1/2 cup raw walnuts, 3/4 tsp salt, 1 1/2 tsp pumpkin pie spice, 1/3 - 1/2 cup organic virgin coconut oil (melted), 1/4 cup almond milk
Optional: 1 very ripe banana (added sweetness)

PREPARATION: Make your crust by processing all the dry ingredients together in a Vitamix or food processor. Generously grease your pie dish with either Earth Balance or coconut oil. Then take the dry crust mixture and press it into the dish. It should firm up quite nicely as you pack and press it into a flat layer. Set aside. Combine all the filling ingredients (except the oil) in a Vitamix or food processor. Blend until very smooth and silky. Last, with the blender on low, slowly pour in the coconut oil until the blend runs smooth and silky. Do a quick taste test of the filling. Salt and sweeten to taste or adjust the spices as desired. Pour the filling into the pie dish and place in the fridge. The pie will need a few hours to fully firm up. And if you used less coconut oil, it may never fully "firm" up just like my photos were a bit soft. The texture becomes more pudding like in its softer state .. but again - still delicious no matter what texture you'd like from your pie. Slice and serve with soy whip and walnut accents!

Source kblog.lunchboxbunch.com.

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