Pumpkin Pie (GF, SF, V, OF, Nut-free)

This Thanksgiving, I was bound and determined to create a dessert that I could eat, and all of Trent's family could eat. Which, if you know the group of us, that is quite the feat. But I think it was a success, and I am very pleased indeed! 

 Look at my helpers! They loved helping me blend things, and pour all the spices in and such. I think the biggest success for this recipe is that the kids all liked it!

Can you tell? ;)

I think I baked the crust a little long, especially since it's twice baked. Just watch it, or cover it with foil, or something.

 That, my friends, is a pumpkin pie that actually tastes like pumpkin pie. The texture, too, is just the same. Give it a try!

Pumpkin Pie (gluten free, sugar free, vegan, oil free, nut free)

Adapted from Oh She Glows

Crust:
1.5 C rolled oats
1 C unsweetened coconut
4-5 medjool dates
3 T chia seeds or ground flax
1 tsp cinnamon
1/2 tsp salt
1/4 C honey
1 tbsp applesauce

1. Blend all ingredients until dates are processed and the mixture is sticky enough to form a ball when pressed.

2. Press down and outward to form the crust (press firmly!) in a greased (or lined) pie pan, and prick with a fork.

3. Bake for 10-12 mins at 350. Cool for 10 mins before scooping in filling and baking. Watch out for burning! You will bake this crust more later, so if anything, undercook it. 

Filling:

2 1/4 C canned pumpkin
7-10 medjool dates
1/4 C full-fat coconut cream (or coconut milk)
1/4 C pure maple syrup
3 T cornstarch
2 tsp vanilla
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves

1. Blend all ingredients until fully combined and the mixture is very creamy. Pour into the prepared crust.

2. Bake for 45-50 minutes at 350, watching for burning. Let cool for an hour and then chill for at least 3 hours before serving. 

3. Slice and serve with coconut whipped cream, if desired!