My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it’s vegan.
Ingredients
- ¾ cup pecan halves
- ¾ cup rolled oats
- ¾ cup whole wheat pastry flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¼ cup vegetable oil
- 3 tablespoons real maple syrup
- 1 cup soy milk
- ¼ cup arrowroot powder
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon grated fresh ginger
- ¼ teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- ½ cup real maple syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
Directions
Step 1
Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
Step 2
Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
Step 3
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
Step 4
Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
Step 5
Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 313 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat2g | 9% |
Sodium312mg | 14% |
Total Carbohydrate42g | 15% |
Dietary Fiber5g | 17% |
Total Sugars20g | |
Protein5g | |
Vitamin C2mg | 12% |
Calcium63mg | 5% |
Iron2mg | 12% |
Potassium302mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this