1/4cupapplesauce or melted coconut oil use for binding the crust
Pumpkin Pie Filling
115 oz can of pumpkin puree
2/3cupraw cashews
1/3cupalmond milk
1/2cupmaple syrup
2tspfresh lemon juice
1tbsparrowroot powder
1.5tspcinnamon
1/4tspnutmeg
1/4tspallspice
pinchcloves
1/2tspvanilla extract
pinchsalt
Instructions
Pumpkin Pie Crust
Bake the oatmeal cookie recipe, just omit the chocolate chips and raisins
Change oven temp to 400 degrees F. for the pie. Let cookies cool for 10 minutes then blend in the food processor until completely crumbled. Add melted coconut oil or applesauce then blend in the food processor for about 10 more seconds.
Press the crust into a non-stick pie pan until evenly spread out.
Pumpkin Pie Filling
To make the filling, add all filling ingredients into a Vitamix or other high speed blender and blend until completely smooth.
Add the filling into the crust. Tip back and forth to distribute the filling evenly. You can also use a spatula to even it out.
Bake for 10 minutes, then reduce heat to 350 degrees F. Bake for another 25 minutes. Remove from oven and let cool completely. Serve and enjoy!
Notes
Oil-free optional: if you are completely oil-free use applesauce to bind the crust, otherwise you can use melted coconut oil. Could also work with aquafaba.