Name: 1-Bowl Pumpkin Pie (Vegan + GF)
Prep time: 150 min
Cook time: 50 min
Total time: 200 min
Yield: 12 (Slices)
Ingredients: 1 ¼ cups raw cashews; 1/2 cup rolled oats ((gluten-free)); 2 pitted medjool dates; 1/4 tsp sea salt; 2 ½ tsp ground ginger; 3/4 cup gluten-free flour blend ((if not gluten-free, sub spelt or all-purpose flour)); 1/4 cup scoopable (firm) coconut oil ((virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)); 1/4 cup maple syrup, plus more as needed; 2 cups pumpkin purée ((unsweetened // we like Libby’s brand)); 2 ½ Tbsp arrowroot starch ((for thickening)); 3/4 cup full fat coconut milk ((canned)); 1/4 cup coconut sugar ((or sub organic brown sugar)); 1/4 cup maple syrup; 1 Tbsp pumpkin pie spice ((or store-bought)); Coconut Whipped Cream