Easy Peasy Pumpkin Pie in an Oatmeal Cookie Crust - Lisa Rice Lifestyle

Ingredients

• *Crust:
• 2 cups rolled oats
• 2/3-3/4 cup pitted medjool dates
• 1/8-1/4 tsp salt
• 1/2 tsp cinnamon
• Add:
• 1/3 cup almond, cashew, or sunflower butter
• 2-4 tsp plant milk
• Filling:
• 1.5 containers firm (or extra firm) silken tofu (save the leftover half a container for the whipped cream topping)
• 1 can unseasoned and unsweetened pumpkin puree
• 2/3 cup pure maple syrup
• 1/4 cup coconut or date sugar
• 2 T corn starch or arrowroot powder
• 1 T vanilla
• 1 T pumpkin pie spice
• OR
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• pinch of ground clove
• Maple Pecans:
• 1/2 cup pecan halves
• 3 T maple syrup
• sprinkle of cinnamon
• pinch of salt
• Cream Whip:
• 1/2 silken tofu, 1/2 cup soaked cashews, coconut milk (or other milk), 5 dates, pinch salt, tsp vanilla, small squeeze of fresh lemon or orange juice