Vegan and Gluten Free Pumpkin Pie!

VEGAN Pumpkin Pie 

with

EASY V/GF Pie Crust

Ingredients:

Filling:

• 1 can / (15 ounce) Pumpkin Pure (Not the pumpkin pie pure)
• ▢1 cup full fat coconut milk (organic and in a can!)
• ▢1 cup coconut sugar
• ▢1 teaspoon cinnamon
• ▢1 teaspoon ginger
• ▢1/2 teaspoon nutmeg
• ▢1/8 teaspoon cloves
• ▢1/2 teaspoon salt
• ▢3 tablespoons arrowroot powder or cornstarch

GF Crust:

1 cup walnuts

1.5 cups almond flour

1 tsp vanilla

1-2 teaspoons cinnamon 

1 cup medjool dates (may add more for desired consistency) 

1/4 cup liquid sweetener (I love using maple syrup or coconut nectar)

Method:

• Set oven to 350 Degrees
• Start by using a food processor for combining the crust ingredients. Process until you have a smooth cookie dough like texture, and press into your pie pan with a spatula or hand. Place in refrigerator to set
• Mix or blend all of the pie filling ingredients together
• Pour the mixture into a 9-inch pan lined with the pie crust
• Bake for 1 hour, and then let it cool at room temperature for 30 minutes, and then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
• You can use aluminum foil to cover the edges of the pie crust to avoid it from burning (dependent upon your oven).

Serve with coconut whip or your favorite vegan ice cream, and enjoy!

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