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Pumpkin Pie is one of those delicious Fall / autumnal desserts we all love. But pumpkin pie can also be FULL of sugar and not so ‘good for you’ ingredients.
So if you’re looking for an alternative and want pumpkin pie that is not only healthy but also easy to make, vegan, gluten-free and refined sugar-free, this is it!
The trick to making these pumpkin pies healthy, is using an oat-based crust and sweetening the filling with maple syrup and medjool dates.
This also takes out all the stress from having to make actual pie crust. For this recipe, the crust is just made by blending a few ingredients together in a food processor, and lightly baked to get that golden oaty taste.
Start by blending the crust ingredients together in a food processor. You want the mixture to still have a bit of texture to it, but stick together between your fingers so it doesn’t crumble away from the tart tins.
Next spoon the mixture into mini tart pans and press down to fill the bottom of the pan, you can use the bottom of a glass to ensure the middle is flat and even.
While the crusts bake, make the filling by blending the ingredients together in a food processor. Then scoop a spoonful of the filling into each tart.
Then pop them in the oven until the crust is lightly golden and the middle is firm. Set aside to cool
You can then top the mini tarts with either: aquafaba cream, cashew cream, or whipped coconut cream and some oats, pumpkin seeds.
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