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Vegan Overnight Oats Pumpkin Pie

Both delicious and nutritious, pumpkin is rich in disease-fighting antioxidants, but low in calories. It contains potassium, vitamin C and fiber, all of which have been linked to improved cardiovascular health. Potassium, in particular, has been shown to help reduce blood pressure and stroke risk. Oats are also high in fiber, which helps lower cholesterol and blood sugar and could even add years to your life. Ready in just 10 minutes — and then refrigerated overnight — this super-easy recipe also contains nuts, a staple of the heart-healthy Mediterranean diet, and a feast of flavors that make it perfect for Thanksgiving or any family celebration.

1 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves or allspice
1 cup almond milk
1 cup pumpkin puree
2 tablespoons cashew or almond butter

Toppings (optional)
3 tablespoons shredded coconut, toasted
3 tablespoons chopped pecans, toasted
3 tablespoons dried fruit (cranberries, raisins, prunes, dates, etc.)

Place all ingredients except the toppings in a mixing bowl. Mix until the consistency is creamy (similar to pumpkin pie filling). Transfer mixture to a nonstick 9-inch pie pan, smooth with a spatula, then cover tightly and refrigerate overnight to set. In the morning, toast coconut and pecans in a dry pan for a few minutes over low-medium heat, until fragrant. Stir frequently to avoid burning. Remove from heat and add dried fruit. Sprinkle topping over the pie and enjoy! Adapted from and

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