Oat Crust:

1 1/2 cups oat flour
1/4 teaspoon salt (optional)
1/3 cup butter (6 tablespoons)
1 teaspoon agave Nectar (optional)
2 to 3 tablespoons ice cold water (if needed)

Pumpkin Pie Mixture:

2 cups organic pumpkin puree
1 1/2 cups rice milk
1/2 cup agave Nectar
1 teaspoon vanilla
2 eggs
2 teaspoon cinnamon
1/2 teaspoon salt (optional)

In a food processor, add flour, butter, salt and agave. Process until it starts to form dough. Add ice
water, 1 tablespoon at a time until dough forms a ball (if you use the agave, the water probably will
not be needed). Flatten and press dough into a 9” pie pan. Poke holes with a fork and bake crust for 5 minutes at 350 degrees.

Combine pumpkin, rice milk, agave, eggs, cinnamon and salt in a large bowl. Mix well with a whisk
to combine all of the ingredients. Pour into pie pan and bake at 350 degrees until done, about 1 ½
hours.