Step 1

Preheat the oven to 350F.

Step 2

Add all of the ingredients for the blended pumpkin puree to a blender and blend until very smooth. If making the Thumbprints and Oat Bites, set aside 1 cup of the blended puree for the Oat Bites. Use the remaining 2 cups of filling for the Thumbprints. The pie will utilize the entire 3 cups of filling,

Step 3

Using a food processor fitted with an "s" blade, add the Pumpkin Seeds, Rolled Oats, Flaxseed Meal, and spices. Pulse until a coarse flour consistency is achieved. Add the chopped Medjool Dates, Applesauce, and Milk. Pulse until the dough mixes and begin to clump together. NOTE: The dough will be moist, but crumbly.

Step 4

Using a cookie scooper, scoop out some dough. Press and shape into a ball. Place onto a parchment-lined cookie sheet. Using your thumb, make a deep crater in the middle of the dough and shape it into a mini cup-like shape. Repeat this process until all of the dough is used. Makes approximately 14-18.

Step 5

Using 2 cups of the blended filling, fill the thumbprint craters. Using a cookie scooper makes this process very easy. There should be very little to no filling left. Any leftover can be evenly dispersed between the thumbprints or added to the Oat Bites. Set aside.

Step 6

Add the Rolled Oats and the Pumpkin Seeds to the food processor fitted with an "S" Blade. Pulse into a coarse flour consistency. Remove the "S" blade and add 1 cup of blended Pumpkin filling. Mix until well combined. Use a cookie scooper and scoop out dough and gently roll it into a ball and place onto the tray with the Thumbprints. NOTE: The dough will be extremely moist. Continue this process until all of the dough has been used up. Garnish each ball with pumpkin seeds. Be sure to gently press the seeds into the dough.

Step 7

Bake both the Thumbprints and the Oat Bites at 350 for 18-20 minutes until the bottoms are lightly golden brown.

Step 8

Allow the Thumbprints and Oat Bites to cool for about 10 minutes. Then devour!Note: They will last in the fridge in a tightly sealed container for up to 7-days. Both the Thumbprints and the Oat Bites are amazingly delicious when briefly reheated in the microwave for a few seconds.

Step 9

Place the prepared pie crust onto a large piece of parchment paper. Press the dough together into a tight mound. Flatten as much as possible with the palm of your hands. Then place another sheet of parchment paper onto the dough and roll out flat with a rolling pin to the circumference of the pie pan.

Step 10

Remove the parchment paper. Invert the pie pan atop the crust. Then flip both the pan and the crust over, right side up. Gently press the crust into the pan. Remove the parchment paper. Trim the excess crust. Then add the excess crust to the sides of the pie pan. Smooth out with your fingers.Cover the edge of the pie crust with a pie crust shield or aluminum foil. Place the crust into a preheated 350F oven for 8 minutes.

Step 11

Remove the crust shield. Fill the crust with the blended pumpkin filling. Smooth the top with a spatula or a butter knife. Recover the edge of the crust with the pie shield. Bake in the oven for 30 minutes.Allow the pie to cool for 30 minutes before slicing. Then Enjoy!NOTE: The edge of the crust my stick a little to the pan. Simply take a paring knife and break away. Then slice as usual. The pie will keep in the fridge for up to 7 days.