Thanksgiving may be over, but this holiday pie can take your through Christmas. Vegan it may be, but it’s absolutely rich, deep, and reminiscent of its unhealthier counterpart.

Vegan Pumpkin Pie

Ingredients:

(Recipe adapted from OhSheGlows.com)

Crust:

– 1 cup rolled oats

– 2 cups pecans (raw)

– 1 tsp cinnamon

– 1/2 tsp salt

– 1/4 cup maple syrup

– 1 tbsp butter (I used Earth Balance)

Filling:

– 2 cups canned pumpkin

– 1/2 cup sugar

– 1/4 cup coconut butter

– 1 tbsp butter (I used Earth Balance)

– 1/3 cup maple syrup

– 3 tbsp cornstarch (I used arrowroot powder)

– 2 tsp vanilla extract

– 2 tsp cinnamon

– 1/2 tsp ground ginger

– 1/2 tsp nutmeg

Directions:

Food process the oats until they reach a fine flour-like consistency.

Add the pecans and process until the mixture begins to clump.

Meanwhile, in a saucepan, melt the earth balance butter with the maple syrup, and immediately fold into the crust mixture along with the other spices.

Form the crust in the bottom and edges of a buttered glass pie dish.

For the filling, first combine the arrowroot powder with the maple syrup, stir to combine thoroughly and then add the rest of the ingredients.

…so it looks like this:

Poke the crust with a fork to allow steam to escape while it cooks.

Bake at 375 degrees Fahrenheit for 25 minutes. Remove the crust from the oven, pour the filling into it and pop the dish back into the oven for another 25-30 minutes at 375 degrees Fahrenheit.

About 15 minutes into the 2nd round in the oven, cover the sides of the pie (the crust) with aluminum foil to prevent burning. Pop back into the oven for the remaining 15-20 minutes.

When all is done and the center of the pie is cooked through (check that a toothpick comes out clean), let the pie cool to room temperature and then put it into the refrigerator for at least 3 hours to cool.

After the wait…

Excuse the lighting of the horrible stand-in camera I’m forced to use these 2 weeks, but you get the idea! Serve with some maple syrup and coconut-based ice cream!

SO rich, delicious and seemingly naughty.

Bon Appetit!

xo Aylin