Dessert

Vegan Pumpkin or Sweet Potato Pecan Pie

This recipe for Vegan Pumpkin Sweet Potato Pecan Pie is adapted from Cathy Fisher, shared at Dr. McDougall.com | Serves 6-8

Ingredients

Filling:

• 1/3-1/2 cup old-fashioned rolled oats (1/2 cup makes a firmer custard)
• 3/4 cup nondairy milk
• 4.5 ounces pitted dates, chopped (approximately 8-9)
• 1 teaspoon vanilla extract
• 1 3/4 cup pumpkin (15 oz can) or mashed baked sweet potato* (just over 1 pound)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoons ginger
• 1/8 teaspoons cloves or nutmeg
• 1 pre-baked Pecan-Date Pie Crust (recipe below)
• 18-22 pecan halves, raw to decorate the outside edge
• 1/4 cup chopped pecans for the center of the pie

Pecan-Date Pie Crust:

• 1 1/2 cups old-fashioned rolled oats
• 3 ounces raw, raw pecans (about 3/4 cups)
• 3/4 teaspoons cinnamon
• 3 ounces pitted dates, chopped (approximately 4-5)
• 2-4 tablespoons nondairy milk

Directions for filling:

1. Preheat oven to 375 degrees
2. Grind the rolled oats into flour with a blender and transfer to a small bowl. Or use a scant 1/2 cup of oat flour. If you want a softer custard filling, you may use less oat flour.
3. Place the nondairy milk, dates, and vanilla into the blender and let it set 15-30 minutes to soften the dates.
4. Add the pumpkin or sweet potato to the blender with the milk mixture and blend untill smooth.
5. Add the oat flour, cinnamon, ginger, and cloves or nutmeg to the blender mixture, and blend until smooth, scraping down the sides a couple of times.
6. Pour the pie filling into the pre-baked pie crust and smooth out evenly. Arrange the pecans halves around the outer edge of the pie and the chopped pecans in the middle.
7. Wrap a few 3-inch-wide strips of aluminum foil around the edge of the pie crust to keep them from over-browning. Do not touch the filling with the foil.

Bake for 30-40 minutes, testing the filling, which should puff very slightly. Cool completely before slicing.

*Note: To bake sweet potato, place unpeeled on a baking sheet and bake at 400F for 60-70 minutes or until very soft when pierced with a knife.

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