Thanksgiving weekend is coming up and nothing is better than a pumpkin dessert. This is kinda like a pumpkin pie but a faster version, so I called it a Slice of Pumpkin Spice!
This recipe is vegan and gluten-free and the crust is made of oat flour, almond flour and pecans to add some healthy fats while the pumpkin layer is made by adding all remaining ingredients to the blender. Just bake and chill and voila you have a healthy dessert. I love to sprinkle some extra pumpkin spice on top after it’s done baking and serving it with some coconut whipped cream. Yum!
In case you need it, here is my recipe for your own DIY pumpkin spice blend.
2 tsp of pumpkin spice blend (recipe on the blog post)
1/4 tsp of cinnamon
1/4 cup of maple syrup
1/4 cup of coconut sugar
2 tbsp of potato starch or cornstarch
Pinch of sea salt
Preheat the oven to 350 F and line a pie dish with parchment paper.
Add the oat flour, pecans, almond flour, 2 tbsp of maple syrup, coconut oil, 1 tsp of cinnamon and sea salt to a food processor or blender. Pulse until a crumbly sticky texture forms. Pour into the baking dish and firmly press down. Bake for 12 – 15 minutes and then remove from the oven.
In a blender combine the pumpkin puree, coconut milk, vanilla extract, pumpkin spice, maple syrup, coconut sugar, potato starch/cornstarch, ¼ tsp of cinnamon and a pinch of sea salt. Blend until smooth and combined. Pour this over the crust layer, smooth and bake for 40 minutes. Remove and let it completely cool at room temperature, then chill in the fridge. Dust with a bit of pumpkin spice and serve with coconut whipped cream.