2 cups Oat Flour
3 Tablespoons ground flax seed/ wheat germ
1/3 cup water
1 Tablespoon pure maple syrup
¼ teaspoon baking powder
14 ounces pumpkin puree not pumpkin pie filling
1 ½ cup date paste
¾ unsweetened plant milk
¼ cup corn Starch/arrowroot powder
2 ½ teaspoon cinnamon
1 teaspoon vanilla extract
16 ounces pitted dates/ 2cups packed tightly
½ cup water
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Preheat oven to 350° F.
In a large bowl, mix the almond flour & ground flaxseed together. Then slowly mix in the water & maple syrup, and combine into a ball with your hands.
Press the dough into the bottom & sides of a pie plate to make about a 1/4 inch thick crust. Use a fork to poke some holes in the bottom.
Bake the crust for 15 minutes.
Add all the pie filling ingredients to a food processor or blender, and blend until smooth, scraping down the sides as needed.
Remove pie crust from the oven and pour the pie filling mixture into the crust.
Bake for 45 minutes. Watch the crust the last 10-15 minutes and add a pie crust shield or foil strips around the edges, if it looks like it's getting too brown.
Remove from oven & let cool on the counter for 15 minutes. Place in the refrigerator to chill for a few hours – it will firm up more!
Chop the dates to check for pit fragments
Combine the chopped dates with water [ using a food processor or Vita mix]
Blend until smooth, scraping down the sides as necessary
Store date paste in a airtight container in refrigerator ( lasts for 3 weeks)
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