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Pecan & Pumpkin Custard Pie (Vegan, Gluten Free)

Caitlin Shoemaker
  • 50 minutes
  • Serves 8

INGREDIENTS

1 1/4 cups

Medjool date, pitted

1 15 ounce can

Pumpkin puree

1 cup

Quick or rolled oats

1/4 cup

Cornstarch

1/2 tbsp

Pumpkin pie spice

1 pinch

Salt

1/2 tsp

Salt

1 tsp

Vanilla extract

1 cup

Pecans, Raw

1 1/2 cups

Plant milk, Unsweetened