Sarah Britton of My New Roots
Pumpkin Pie Filling
- 2 cups pumpkin purée from a pie pumpkin (not pumpkin pie filling)
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 2 Tbsp coconut oil
- ¾ cup coconut sugar
- ½ vanilla bean, scraped
- 3 Tbsp arrowroot powder
- ¼ tsp sea salt
- 2 cups rolled oats (gluten-free, if possible)
- 1½ cups toasted hazelnuts
- 1 tsp ground cinnamon
- ½ tsp sea salt
- ¼ cup barley malt (or brown rice syrup)
- 2 Tbsp coconut oil, melted
- Preheat oven to 400°F/200°C.
- Slice pumpkin in half, remove seeds, rub with a little coconut oil and roast in the oven for 30–45 minutes until soft. Remove from oven and let cool. Scoop out flesh and set aside.
- In a food processor or blender, purée all ingredients until smooth. Season to taste.
- Roast hazelnuts in the oven with the pumpkin. Remove from oven when toasted and fragrant, about 15–20 minutes. Set aside to let cool. Remove skin by rubbing nuts together. Reserve 6 or 7 hazelnuts for garnish.
- In a food processor, pulse hazelnuts until they resemble sand (do not overblend, or you will get hazelnut butter!). Remove from food processor and set aside.
- Place oats in food processor and blend on high until you have a rough flour. Add all other ingredients and pulse to mix. Dough should resemble a sticky, rough sand and hold together when pressed.
- In a greased muffin pan, press a golf-ball-sized amount of dough very firmly into each form. Fill each crust with pumpkin pie filling to the rim. Bake for 30–40 minutes until the filling is dark brown and set.
- Let cool completely before attempting to remove from muffin forms. To remove, run a sharp knife around the outside of each crust and pop out mold. Garnish with flaky sea salt and a sprinkling of chopped roasted hazelnuts.