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.

Pumpkin Crunch Pie

Ingredients:

1-1/4 cup flour
1/2 cup butter, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup ice water
15 ounces pumpkin puree
3 eggs
1 teaspoon vanilla
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup brown sugar
12 ounces evaporated milk
1/4 cup flour
1 cup pecans, chopped
1/4 cup brown sugar
pinch of salt
2 tablespoons butter

Grate the butter into the flour. Add the sugar and salt and toss together. Mix in water a little at a time until a ball of dough forms. Try to knead dough as little as possible. Roll out dough and fit into pie dish. Bake the shell with weights until browned. Brush shell with some egg white.

Combine pumpkin, egg, vanilla, cornstarch, salt, spice, and brown sugar. Gradually add in the milk. Pour batter into pie crust. Bake at 325 for 50 minutes.

While pie is baking, toss flour, pecans, brown sugar, and salt together. Mix in butter until crumbly. 10 minutes before pie is finished baking, sprinkle the mixture over the pie.

Allow pie to cool to room temperature before refrigerating overnight.