This rustic pumpkin pie – with its hearty oat-walnut crust and creamy pumpkin filling spiced with vanilla and cinnamon – captures the spirit of a seasonal classic with a contemporary twist of chia seeds and fresh nut milk.
- 2 cups organic dry-roasted walnuts
- 2 cups gluten-free rolled oats
- 1/8 cup organic 100% pure maple syrup
- 5 tablespoons organic unrefined coconut oil
- 1 1/2 teaspoons organic ground cinnamon
- 3 tablespoons organic chia seeds
- 1/2 cup fresh nut milk (recipe here)
- 18 ounces of organic 100% pure pumpkin puree
- 1/3 cup organic 100% pure maple syrup
- 1 tablespoon organic unrefined coconut oil
- 3 teaspoons organic pumpkin pie spice
- 1 teaspoon organic 100% pure vanilla extract
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup organic raw pecans, chopped and toasted lightly
Preheat oven to 350 degrees.
Once the oven has heated, spread the pecans across a lined baking sheet and toast for 5 minutes. Remove and set aside.
To make the crust, blend the walnuts and oats in a food processor until smooth. Add the maple syrup, coconut oil, and cinnamon and pulse until completely incorporated. Grease a pie pan with coconut oil. Firmly press the crust mixture evenly across the pie pan and up the sides of the dish. Prick the crust with a fork several times and bake for 10 minutes.
Meanwhile, mix together the chia seeds, almond milk, pumpkin puree, maple syrup, coconut oil, spices, and salt until thoroughly incorporated. Let sit for 10 minutes.
After the crust has been removed from the oven and has somewhat cooled, spoon the pumpkin filling into the crust, carefully smoothing the top. Gingerly cover the pie with parchment paper and bake for 35 minutes.
Remove the pie from the oven, sprinkle the chopped pecans across the top of the pie and cover again with parchment paper. Bake for another 20 minutes.
Let cool completely and keep at room temperature for your upcoming day’s feast. Otherwise, store in the refrigerator until ready to consume.