Hazelnut Crust Pumpkin Pie...oolala

Hazelnut Crust

• 2 cups rolled oats
• 1½ cups toasted hazelnuts
• 1 tsp cinnamon
• ½ tsp sea salt
• ¼ cup barley malt, rice syrup, or maple syrup
• ¼ cup melted coconut oil

Directions for Crust

1. Preheat oven to 400°. Grease a shallow pie plate generously with coconut oil.
2. Roast hazelnuts in the oven for 15–20 minutes or until golden. Remove and set aside to cool.
3. In a food processor, pulse hazelnuts until they resemble sand (over-pulsing will create hazelnut butter). Remove and set aside.
4. Place oats in food processor and process until a rough flour forms.
5. Add all other ingredients and pulse to mix. Dough will be sticky, like a rough sand that holds together when pressed.
6. Press into prepared pie plate, distributing evenly.

Filling Ingredients

• 4 cups pumpkin purée
• 2 tsp cinnamon
• 1 tsp nutmeg
• ¼ tsp ground clove
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 2 tbsp melted coconut oil
• ¾ cup coconut sugar, succanat, or maple sugar
• ½ vanilla bean scraped, or 1 tsp vanilla extract
• 3 heaping tbsp arrowroot powder
• ½ tsp sea salt

Directions for Filling

1. Turn oven down to 350°.
2. In a food processor or blender, purée all filling ingredients until smooth. Season to taste.

Directions for Baking

1. Pour filling into pie crust. Bake for 30–40 minutes until the filling is dark brown and set.
2. Let cool completely before slicing.
3. Garnish with hazelnuts and flaky salt if desired. Serve with whipped cream or whipped coconut cream.

Credit due to myvnewsroots.org for the base idea.