PP Pumpkin & Sweet Potato Pie w/ PS Pumpkin Walnut 'Butter'
Chef: Brittany Jaroudi, The Jaroudi Family
Makes: 1 pie
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hr
INGREDIENTS
Crust
1 ½c rolled oats
6-8 pitted dates
2 T non-dairy unsweetened & unflavored
1 t vanilla extract
1 T pumpkin pie spice
Filling
1-15 oz can of pure pumpkin
2 c roasted sweet potatoes (without the skin)
¼ c non-dairy milk unsweetened & unflavored
6-8 pitted dates
1 t vanilla extract
1 T pumpkin pie spice
Pumpkin Walnut ‘Butter’
1 c pure pumpkin
¼ c non-dairy milk unsweetened & unflavored
4 pitted dates
½ c raw walnuts
1 T pumpkin pie spice
DIRECTIONS
Preheat the oven to 350 F
Crust
In a food processor blend together all the crust ingredients.
You should be able to pinch together the crust slightly.
Empty into a silicone pie pan or parchment lined pie dish.
Use your fingers to create a bottom crust layer for pie. (Double the crust recipe if you would like to create a wall for the crust.)
Filling
Combine all the filling ingredients in a high-speed blender and blend until smooth.
Pour the filling on top of the crust and spread evenly.
Pie
Bake for 30 minutes and let cool before slicing.
Pumpkin Walnut ‘Butter’
In a high-speed blender add all the Pumpkin Walnut ‘Butter’ ingredients. Blend until smooth. Move to a jar and refrigerate. (Will stay good for 5-7 days)
Slice the pumpkin/sweet potato pie and add a spoonful of pumpkin walnut ‘butter’ -Enjoy!
Brittany Jaroudi runs a plant-based cooking YouTube channel named The Jaroudi Family. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole food plant-based lifestyle. She has an M.Ed. in education and a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies. Currently, she is the co-leader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities offering free nutrition education classes and cooking courses. Follow Brittany at: The Jaroudi Family, You Tube, Facebook, Pintrest, Instagram.