3/4 cup pecan halves
1/4 cup coconut oil
3 tablespoons date syrup
1/4 teaspoon sea salt
1 1/2 cup gluten-free rolled oats.
1/4 cup full-fat canned coconut cream
3 tablespoons teaspoon arrowroot powder (if cannot find can use corn starch)
1 can pumpkin puree (unsweetened)
1/4 cup pure dates syrup
1 teaspoon pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch of sea salt
Preheat oven to 180⁰C and lightly grease a pie dish with coconut oil. Add pecans into a food processor and process until a fine crumb forms. Add coconut oil, dates syrup, salt, and pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer. Crumble the dough evenly over the base of the pie dish. Poke 5-6 fork holes into the bottom to let the air escape. Bake for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for at least 5 minutes.
In a small bowl, whisk together the coconut cream with the arrowroot powder until smooth.
In another bowl, whisk together all of the pumpkin filling ingredients, including the arrowroot and cream mixture. it needs to be smooth; if not place in blender. You might need to add a bit more cream if your pumpkin was really dense. Pour this filling into the baked crust and smooth out.
Bake the pie, uncovered, at 180⁰C for 45 minutes until the pie is semi-firm, but still a bit soft. Watch the crust so it doe snot burn.
Cool the pie for 2 hours on a cooling rack and then cover with foil and transfer to the fridge overnight to set.
Serve the pie straight from the fridge, with some vanilla coconut yogurt or v ice-cream if desired.
V / GF