Ingredients
For the base:
6.3 oz (180 g) jumbo oats
3.5 oz (100 g) ground almonds
2.5 fl oz (75 ml) maple syrup
1 tbsp melted coconut oil
6.3 oz (180 g) jumbo oats
3.5 oz (100 g) ground almonds
2.5 fl oz (75 ml) maple syrup
1 tbsp melted coconut oil
For the filling:
14 oz (400 g) pumpkin purée (store-bought, or see original recipe)
12 pitted medjool dates
5.3 oz (150 g) coconut sugar
4 fl oz (120 ml) maple syrup
1 oz (30 g) buckwheat flour
1 tsp ground cinnamon
14 oz (400 g) pumpkin purée (store-bought, or see original recipe)
12 pitted medjool dates
5.3 oz (150 g) coconut sugar
4 fl oz (120 ml) maple syrup
1 oz (30 g) buckwheat flour
1 tsp ground cinnamon
Nutrition
(Per Serving)
Calories
302
Fats
6 g
Protein
5 g
Carbs
57 g
Instructions
- Preheat oven to 350°F (180°C).
- Use high-speed blender or food processor to blend oats into coarse flour consistency. Add almonds and maple syrup, pulsing until dough forms.
- Grease pie dish with coconut oil. Press dough evenly into base. Bake for 10 minutes until golden.
- Blend all filling ingredients until smooth. Spread filling onto baked crust. Bake for 15 to 20 minutes. Cool slightly before slicing and serving.