Pumpkin Pie with Hazelnut Crust
2 cups rolled oats
1 ½ cups toasted hazelnuts
1 tsp cinnamon
½ tsp sea salt
¼ cup barley malt or rice syrup or maple syrup
¼ cup melted coconut oil
Directions for crust:
Preheat oven to 400. Grease shallow pie plate generously with coconut oil.
Roast hazelnuts in the oven for 15-20 minutes or until golden. Remove from oven and set aside to cool.
In a food processor pulse hazelnuts until they resemble sand (over pulsing will create hazelnut butter.) Remove from food processor and set aside.
Place oats in food processor and process until oats become a rough flour.
Add all other ingredients and pulse to mix. Dough will be sticky, like a rough sand that holds together when pressed.
Put in prepared pie plate distributing evenly throughout.
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 or succanat or maple sugar
½ vanilla bean scaled or 1 tsp vanilla extract
3 heaping tbsp arrowroot powder
½ tsp sea salt
Directions for filling:
Turn down oven to 350.
In a food processor or blender purée all ingredients until smooth. Season to taste if desired.
Directions for baking:
Pour filling into pie crust. Bake for 30-40 minutes until the filling is dark brown and set
Let cool completely before slicing.
Garnish with some hazelnuts and flaky salt if desired. Serve with whipped cream or whipped coconut cream if desired
Credit due to myvnewsroots.org for the base idea.