GF Vegan Pumpkin Pie

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There are few things that I love more than pumpkin pie at Thanksgiving!!! And I must say that I have been less than impressed with the gluten free, dairy free pies I've had in the past.

This year I've adapted a recipe I found and was delighted with how it came out! I am such a fan of the coconut pecan crust that I am hoping to create new pies just to re-use the crust :) 

Ingredients for crust: 

·       1 Cup Shredded Coconut

·       1 1/4 Cup Pecans + Extra for Topping

·       1 Cup Pitted Dates

·       1 Tsp Vanilla Extract

Crust Directions: 

·       Grease pie plate or pan with coconut oil or another healthy oil.

·       Use a food processor to grind all ingredients together for crust to a fine mixture.

·       Scoop crust mixture from food processor and press evenly into baking dish.

·       Refrigerate while making filling ingredients.

Filling Ingredients:

·       1 Cup Pumpkin Puree

·       3/4 Cup Cashew Butter

·       2 Tsp Vanilla Extract

·       1 Tsp Cinnamon

·       1/4 Tsp Ginger

·       3 Tbsp Maple Syrup ( or honey, agave, or stevia)

·       Dash of Salt

Filling Directions:

·       Blend all ingredients in food processor until smooth.

·       Pour into crust and make sure it is evenly spread over crust.

·       Add extra pecans and cinnamon for decoration and top with coconut whip for a sweet finish! 

*Recipe adapted from: Damy Health.

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