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This one’s gluten-free, dairy free and can be made with egg replacements instead of eggs, making it vegan. Carmody says the crust tastes like an oatmeal cookie. This would be a good dessert to bring to a gathering if it satisfies your own dietary needs.
3/4 cup oat flour
1/3 cup hot water
3 eggs (or egg replacer equivalence)
1 cup pumpkin puree
11/4 cup sugar or maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 tsp salt
1 cup pecans, chopped
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1st Keep
 Lisa_Sather_Jacobs
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