Yes, it's December. Thanksgiving is very much over. BUT with pumpkin at hand, what else could I do?
I promise more Christmas and Wintery food-related posts coming soon!
Vegan Pumpkin and Pecan Pie: Ingredients
3/4 cup ground pecans (or walnuts)
3/4 cup rolled oats
3/4 cup all-purpose flour
1/2 tsp ground cinnamon
a pinch of salt
1/4 cup vegetable oil
3 tbsp maple syrup
1 cup soy milk
1/4 cup arrowroot powder
1 can (15 oz) pumpkin puree
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp salt
10 or 12 pecan halves, for decoration
Preheat oven to 375 °F. Lightly oil a 9 inch pie plate and set aside.
Combine all the ingredients for the base, and mix well to form a sticky dough. Press the dough into the prepared dish to cover the base and sides. Crimp the edges. Place in the oven and bake for 10 minutes. Set aside to cool.
Blend the soy milk and arrowroot in a mixer, then add the pumpkin, spices and salt. Mix well until thoroughly blended. Pour filling into the baked crust and smooth the top with a spatula.
Bake the pie for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Transfer to a wire rack and allow cool. Gently press the pecan halves into the top of the pie. Cool to room temperature, then allow to chill and set in the refrigerator for at least 3 hours.