Desserts à la Mariane

Crust Directions:

Put all ingredients into your food processor and process until smooth.

Lightly grease a 9-inch pie dish with coconut oil. Scoop the batter into your greased pie plate. Sprinkle the top of the dough with a little bit of oat flour (so that your fingers don’t stick to the crust) and press the crust down using your fingers. Press it down as evenly as possible pushing the dough up the sides of the pie plate.

Once the dough is well spread, bake it at 350 degrees Fahrenheit for 10-12 minutes or until it is no longer gooey to touch and the edges are golden brown.

Filling Directions:

In a stovetop pot, mix together the pumpkin purée, cashew butter, pumpkin pie spice, and maple syrup (note that a larger pot works best – you want the base to have a large surface area).

Put the cornstarch in a mug and add cold water so that the cornstarch is just covered. Stir the cornstarch + water until the cornstarch is completely dissolved.  Once dissolved, add the contents of the mug to your stovetop pot and mix well.

Put the pot on the stove and cook on med-high heat stirring continuously. Cook until the batter starts to boil and you notice that it thickens (this usually happens about 2 minutes into boiling – you will also notice that the filling darkens a bit).

Once the filling has thickened, pour the contents of the pot over the pie crust smoothing it out as you go.

Note: There is a possibility that you will have a little bit of extra pie filling. If this is the case, put the extra in a mug for pumpkin pie pudding.

If desired, garnish the pie with chopped pecans.

Let the pie cool on the counter and then transfer to the fridge. Let cool in the fridge for 6-8 hours before serving.

Store leftovers in the fridge.

Enjoy!