WFPB Pumpkin Pie

 This pumpkin pie is dreamy. The crust is buttery and nutty, the filling is softer set than traditional pumpkin pie, and creamy. 

Crust:
2 c. rolled oats 
1/2 c. pitted dates (packed)
1/3 c. almond butter (raw or roasted)
1/8 tsp sea salt (omit if almond butter has salt)
2 Tbsp non-dairy milk (or more if needed to bring crust together

Filling:
1 can (15oz) pumpkin puree (pure pumpkin)
3/4 cup raw cashews
1/3 c. plain unsweetened almond milk
1/2 c. + 1 Tbsp pure maple syrup
1 Tbsp fresh lemon juice
1 Tbsp arrowroot powder
1 1/2 tsp cinnamon
1/4 tsp fresh ground nutmeg
1/4 tsp allspice
few pinches ground cloves
1/2 tsp vanilla extract
1/4 tsp (rounded) sea salt

Preheat oven to 400 degrees. Prepare pie plate by lightly spraying with oil. 

For crust, in a food processor add the oats, dates, and salt for the crust and puree until fine and crumbly. Then add the almond butter for about a minute. Then milk and pulse until mixture becomes sticky and holds together when pressed or pinched. You can add more milk a little at a time if needed. Remove and press into pie plate until evenly distributed. Set aside in fridge.

In a blender (high speed works best) combine all ingredients for filling and blend until very smooth, scraping down sides as needed. Pour into pie-crust and bake for 10 minutes at 400 degrees. Then reduce heat to 350 and continue to bake for 25 minutes, until pie is golden and has mostly set. Remove from oven, transfer to cooling rack. Let cool completely and then refrigerate for at least 4 hours. Slice and serve as is or with vanilla non-dairy ice-cream.