Vegan Pumpkin Pie

Ingredients:

1 cup oats
1/2 cup almond meal
1/3 cup dates
1/3 cup almond butter
2 tablespoons coconut oil
1/4 teaspoon salt
2 tablespoons almond milk

16 ounces pumpkin puree
3/4 cup cashews, soaked
1/3 cup almond milk
1/2 cup maple syrup
2 teaspoons lemon juice
1 tablespoon arrowroot powder
3 teaspoons pumpkin pie spice
1/2 teaspoon vanilla bean paste
1/4 teaspoon maple extract
1/4 teaspoon salt

Run the crust ingredients through a food processor until doughy. Add more almond milk as needed. Press into a pie pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Bake at 400 for 10 minutes then 350 for 25 minutes. Refrigerate to cool before cutting.