Pumpkins are packed with vitamin A and are a good source of fiber! Plus it’s a tasty way to celebrate fall heh #FALLISLIFE
Pumpkin Pie Filling
- 1 can of pumpkin
- 1/2 cup of agave syrup
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 1/2 tsp salt
Oat Pecan Crust
- 1 cup of oats
- 1 cup of pecans
- 1/4 cup sugar of choice (white, brown, coconut, etc.; OPTIONAL)
- 3 tbsp of flaxseed meal
- 6 tbsp of water
Preheat the oven to 350 F.
To make the filling, mix all the ingredients together in a bowl. Set aside.
To prepare the crust, use a food processor to pulse the pecans and oats into a fine consistency. In a small bowl, combine the flaxseed meal and water. Once a thicker viscosity is reached, add it to the food processor and pulse until evenly incorporated. If more sweetness is desired, sugar can be added, but personally, the nutty flavors from the pecans and flaxseed meal are good enough for me!
Place parchment paper in a baking pan. Put the oat pecan crust in the container, and use your fingers to spread it out until the surface of the pan is evenly covered. Add the pumpkin pie filling and spread it out evenly as well.
Place the pie into the oven, and bake for 30 minutes. Then let it cool for 30 minutes.