No pie tin = saute pan. Ooohhh college...
We're talkin gluten-free, soy-free, and vegan. Take that in. It's happening. And oh so delicious.
1 c walnuts (any nut would work)
1/2 c spelt flour (or white or whole grain... do what you do)
1 T maple syrup (or brown shuga)
1/8 t cinnamon, 1/8 t nutmeg OR 1/8 t cardamom
1/2 t ground ginger
Dash of salt
Directions:Freeze nuts overnight. (I skipped this step for the most part. Whoops?)
Preheat oven to 400F
Pulse nuts in food processor until meal forms.
Add other ingredients into food processor and mix until dough forms.
Bake in 9" pan for 8-10 minutes, until dry and golden.
Let cool and prepare filling.
Okay so it may not hold it's shape that well...
Based off of Lexie's Kitchen recipe.
1.25 c + 2 T water
2 T Kuzu flakes (or agar agar powder)
1.25 c pureed pumpkin
3/4 c maple syrup
3/4 c unsweetened applesauce
3/4 c walnuts
2.5 t cinnamon
1/4 t nutmeg
1/8 t ground cloves
2 T arrowroot (or corn starch or tapioca flour)
1 T vanilla
1/2 t salt
Dissolve Kuzu in 2 T water.
Bring water to a boil and add dissolved Kuzu.
Reduce heat and simmer until clear and gelatinous, stirring constantly (unfortunately this takes a bit of time).
Blend all ingredients in a food processor until smooth.
Pour into baked crust (above).
Refrigerator for 2-4 hours, until chilled through.
Serve and enjoy, hopefully as much as I am!