The BEST Vegan Pumpkin Pie
Recipe: https://recipestripper.com/recipes/cf5cf42b-ba48-4f0d-a277-0e24da71e76d
Original source: https://healthygirlkitchen.com/the-best-vegan-pumpkin-pie/
Recipe image: https://healthygirlkitchen.com/wp-content/uploads/2019/10/DSC_3409.jpeg

This is the healthiest & easiest homemade healthy pumpkin pie. Perfect for Thanksgiving!
Yield: 8
Prep time: PT30M
Cook time: PT35M
Total time: PT65M

Ingredients
- 1 batch plant-based oatmeal cookies (don't add chocolate chips or raisins and you can also try using healthy store-bought cookies!)
- ¼ cup coconut oil (melted, use applesauce if oil-free)
- 1 can pumpkin puree (15 oz)
- ⅔ cup cashews (raw)
- ⅓ cup almond milk (plain and unsweetened)
- ½ cup maple syrup
- 2 teaspoon lemon juice
- 1 tablespoon arrowroot powder
- 1.5 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- pinch cloves
- ½ teaspoon vanilla extract
- pinch salt

Instructions
1. [Pumpkin Pie Crust] Bake the oatmeal cookie recipe, just omit the chocolate chips and raisins
2. [Pumpkin Pie Crust] Change oven temp to 400 degrees F. for the pie. Let cookies cool for 10 minutes then blend in the food processor until completely crumbled. Add melted coconut oil or applesauce then blend in the food processor for about 10 more seconds.
3. [Pumpkin Pie Crust] Press the crust into a non-stick pie pan until evenly spread out.
4. [Pumpkin Pie Filling] To make the filling, add all filling ingredients into a Vitamix or other high speed blender and blend until completely smooth.
5. [Pumpkin Pie Filling] Add the filling into the crust. Tip back and forth to distribute the filling evenly. You can also use a spatula to even it out.
6. [Pumpkin Pie Filling] Bake for 10 minutes, then reduce heat to 350 degrees F. Bake for another 25 minutes. Remove from oven and let cool completely. Serve and enjoy!