Preheat the oven to 350 degrees and grease pie pan.
In a small bowl combine the wet ingredients, using only 2 tablespoons of water to begin.
Combine wet ingredients with the Cinnamon Dexscotti™ Mix and stir until the dough comes together. If needed add up to one additional tablespoon of water.
Let the dough rest in the refrigerator for an hour.
Roll out dough between two pieces of parchment paper. Transfer the dough to the pie pan.
Cover dough in pie pan with parchment paper and fill with pie weights (or beans, rice, or sugar if you don't have pie weights). Blind bake your pie crust for 15 minutes, then uncover and bake 5 additional minutes until the shell begins to brown. Let the pie crust cool completely before filling.
In a food processor add pumpkin puree, brown sugar, yogurt, and spices. Blend until combined and smooth.
In a saucepan combine the oat milk, agar agar and vanilla extract. Whisk to break up any lumps and bring to a boil for two minutes.
While the oat milk is heating, prepare the aquafaba. In a stand mixer, whisk the aquafaba on low until frothy. Slowly add the raw sugar and beat on medium/high until stiff peaks form.
Add the pumpkin mixture to the saucepan with the oat milk and stir to combine. Heat through, and continue to stir occasionally while the aquafaba is whipped to keep the pumpkin from clumping.
Slowly add the pumpkin/agar agar mixture to the whipped aquafaba and whisk on low to combine fully.
Pour the pumpkin mixture into the fully cooled pie crust. Gently tap the pie pan against the counter to help the mixture smooth out. Refrigerate for an hour or until the filling has fully set.
This pie is great with whipped coconut cream!
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