PlantPure Pumpkin Pie

Prep time    20 minutes  

Cook time   50-55 minutes    

Yield              8 servings

🌱 Ingredients

     Crust

• 1 ½ cups oats
• 1 cup walnuts
• ½ teaspoon cinnamon
• 1 cup dates, pitted and soaked
• 1-2 tablespoons applesauce or plant-based milk (for moistening)

     Filling

• ½ cup walnuts
• 1 cup pitted dates, soaked
• 2 tablespoons molasses
• ¾ cup unsweetened plant-based milk
• 1-15 ounce can pumpkin puree 
• 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt

Directions

1. Preheat oven to 350°F.
2. Place the oats, walnuts, and cinnamon into a food processor and blend until you form a grainy and course texture.  Add the dates and process until you have a sticky mixture.  If it feels a bit dry, add applesauce or plant-based milk one tablespoon at a time to reach a stickier consistency.
3. Press the mixture into the bottom and sides of a 9-inch pie plate. Set aside.
4. Place the walnuts, soaked dates, molasses, and plant-based milk into a high-speed blender and blend until smooth and creamy. Add pumpkin puree, vanilla, cornstarch, pumpkin pie spice, cinnamon, and sea salt and continue to blend until smooth.
5. Place the pumpkin mixture into the prepared pie crust and spread evenly. Bake for 50 minutes or until filling is set. If the crust begins to burn, cover the edges with aluminum foil or a pie shield after about 15 minutes of baking.  Allow the pie to cool at room temperature for 30 minutes and then refrigerate for 4-6 hours before serving.

Apple Cranberry Crisp

Prep time    30 minutes  

Cook time   30-40 minutes    

Yield               8 servings   

🌱 Ingredients

     Fruit Filling 

• 5 medium chopped peeled Granny Smith Apples (you can also use a combination of Granny Smith, McIntosh, Cortland, or Honey Crisp)
• 2 cups fresh or frozen cranberries
• Juice and zest from one orange
• ½ cup coconut sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoon cornstarch
• 1 teaspoon pure vanilla extract

     Topping

• 1 cup oats
• ¾ cup walnuts
• ½ teaspoon cinnamon
• ¾ cup dates, pitted and soaked

Directions

1. Preheat oven to 375°F.
2. In a large mixing bowl, toss the apples, cranberries, orange zest and juice, coconut sugar, cinnamon, cornstarch, and vanilla until thoroughly combined.   Set aside.
3. Place the oats, walnuts, and cinnamon into a food processor and blend until you form a grainy and course texture. Add the dates and process until you have a sticky grainy mixture. Set aside.
4. Place the fruit mixture into a 9x13-inch baking dish. Sprinkle the topping mixture evenly over the fruit.  Cover and bake for 30 minutes.  Remove the cover and cook for another 10 minutes or until the topping is crispy and the apple filling is tender and bubbly.  Cool and serve with your favorite plant-based ice cream. 

Thanksgiving Desserts Grocery List 🛒

     Produce 🥦

• 5 medium Granny Smith Apples (You can also use a combination of Granny Smith, McIntosh, Cortland, or Honey Crisp)
• 2 cups fresh or frozen cranberries
• 1 orange

     Plant-Based Dairy 🥛

• 1 cup plant-based milk

    Grains, Nuts & Seeds 🌰

• 2 1/2 cups oats
• 2 1/4 cups walnuts

     Baking & Spices 🌶

• 2 3/4 cups pitted dates
• 3 1/2 teaspoons cinnamon
• 2 tablespoons molasses
• 2 teaspoon pure vanilla extract
• 5 tablespoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1/2 cup coconut sugar
• 1/4 teaspoon salt

     Canned and Jarred Goods 🥫

• 1-15 ounce can pumpkin puree