|100 g||rolled oats (gluten-free)|
|120 g||pumpkin seeds|
|40 g||coconut oil|
|120 ml||maple syrup (divided)|
|550 g||pumpkin purée|
|500 g||coconut milk, full-fat and canned (divided)|
|55 g||coconut sugar|
|2 tbsp||ground white chia seeds|
|2 tbsp||almond milk|
|1 tsp||freshly grated ginger|
|½ tsp||ground ginger|
|2 tsp||ground cinnamon|
|½ tsp||ground nutmeg|
|¼ tsp||ground cloves|
|2 tsp||agave syrup|
|coconut oil for greasing|
|pecan nuts for garnish|
Preheat oven to 180°C/350°F. Grease square baking dish with coconut oil or line with parchment paper. Add oats and pumpkin seeds to food processor and pulse for approx. 20 – 30 sec. to form a flour. Add coconut oil, some maple syrup, and a pinch of salt, and pulse for approx. 10 – 20 sec. more.
Transfer pumpkin mixture to greased baking dish and press in firmly to form a crust. Pay attention to the corners, making sure that the crust sticks together. Bake in preheated oven at 180°C/350°F for approx. 10 min.
In the meantime, whisk together remaining maple syrup and ground chia seeds in a small bowl for the pumpkin filling. Add almond milk, stir to combine, and let sit for approx. 10 min., until the mixture thickens.
Split and scrape the vanilla bean. Add vanilla seeds to food processor together with pumpkin purée, coconut milk, coconut sugar, freshly grated ginger, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt. Pulse until creamy. Add prepared chia mixture and stir to combine.
Remove crust from oven, pour in pumpkin filling, and smooth. Bake in preheated oven at 180°C for approx. 40 – 45 min., or until golden brown. Allow to cool completely on cooling rack. Refrigerate for approx. 6 – 8 hrs. or overnight. Refrigerate canned coconut milk for at least 6 hrs. or overnight. Flip can over so that the coconut water comes to the top. Open can, pour out coconut water, scrape out white coconut cream, and beat together with some agave syrup until fluffy.Cut pie into squares, serve with whipped cream, and garnish with nuts. Enjoy!