Pumpkin Pie with Pecan Crust

I didn't think it would be possible to make a smooth, creamy, vegan pumpkin pie that didn't have tofu it it and that still tasted like "real" pumpkin pie but this is it!  We loved this pie!  It was smooth and creamy and the crust was amazing!  You could make it gluten-free if you use GF rolled oats.  I just used regular.  The only change I would make would be to substitute a Tbsp. of molasses for one of the Tbsp. of maple syrup just to make it taste a bit more like our traditional homemade pumpkin pie recipe.  I also used just pumpkin pie spice instead of the individual spices since that's what we do in our traditional recipe.  Put this one on your list of great vegan desserts!  It's a keeper!  Oh...and of course it is yet another recipe from Oh She Glows.  What can I say...she's got good stuff!

Pumpkin Pie with Pecan Crust

Crust:
1 cup rolled oats, processed into a fine flour (blender) OR 1 cup GF oat flour
2 cups raw pecans
2 Tbsp. sugar
3 Tbsp. ground flax
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 cup brown rice syrup (honey may work if you prefer)
1 Tbsp. Earth Balance, melted

Filling:
2 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup natural cane sugar or brown sugar
1/4 cup full-fat coconut cream (or almond milk), softened
1 Tbsp. Earth Balance, softened
1/4 cup pure maple syrup
3 Tbsp. cornstarch or arrowroot powder
2 tsp. vanilla extract
2 1/4 tsp. pumpkin pie spice
OR
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
pinch of ground cloves

For Crust:
Grease a 9-inch pie dish very well.  In a blender, process your oats into a very fine flour.  If you don't think your machine can get the oats fine enough, then I suggest buying oat flour.  The oat flour needs to be very fine in this crust, not flaky or chunky.

In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don't make pecan butter either!  You should be able to make a ball with the pecan dough.

Melt Earth Balance with brown rice syrup for about 30 secs in microwave.  Stir.  Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients.  Using your hands, squeeze the dough over and over to combine very well.  You should be able to form a ball with it.  If it's too dry add a bit more oil.

Spoon on the pecan dough and smooth out evenly.  Press down firmly with fingers to form a crust, bringing it up along the sides.  Press as firmly as you can.  Prick base with fork 12-13 times.  Prebake at 350 degrees for 14 minutes.  Remove and cool for 10 minutes.

For Filling:
In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch).  Now add all ingredients and whisk together, adjusting spices to taste.  add more sweetener if desired.

Scoop the filling into crust and smooth.  Bake for 35 minutes at 350 degrees.  Remove and cover crust edges with tinfoil or crust shield (this is necessary or it burns).  Bake for another 20 minutes, checking crust after 10 minutes or so.  Place on cooling rack for 1 hour.  Transfer to fridge to set for a minimum of 3 hours or overnight.  (This step is very important!)  Do not slice pie until it has set in the fridge for 3 hours minimum.

Slice with a very sharp knife, very slowly and carefully for best results.  a bit of crumbling may occur, but that's ok because it's rustic and made from scratch!  The main part is it tastes incredible.  Yum!