Vegan Pumpkin Pie || WHOLE FOODS || The Sexy Tablespoon

I hope you all enjoy this Harvest Season Recipe (written out below) as we enter the holiday season! #thesexytablespoon #legitdelicious

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Yikes, the history of Thanksgiving is... awful: https://popularresistance.org/genocide-and-the-thanksgiving-myth/

Psyllium Husk Powder: https://amzn.to/33oShAi

Crust Ingredients:
1.5 cups oats, blended into flour
1 cup bananas, smushed
1-2 splashes almond milk
Wax paper or non-stick spray

-Combine oat flour, smushed bananas, and almond milk in a bowl
-Cover pie pan in wax paper
-Smush in crust to desired shape
-Bake for 5-10 minutes at 350 degrees F

Filing Ingredients:
2.5 cups cooked pumpkin (I steam mine in the Instant Pot on low pressure for 1 minute)
2 bananas, slightly under-ripe
1 cup dates, pitted
1 cup almond milk
1 tsp pumpkin pie spice
1 tbsp psyllium husk powder

-Soak pitted dates in almond milk
-Add all ingredients, except psyllium husk powder, into blender.
-Blend filling ingredients, adding extra almond milk a little at a time as needed to achieve a “blender vortex”
-Once ingredients are vortexing, sprinkle in psyllium husk powder a little at a time until fully incorporated

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