Vegan Gluten-Free Pumpkin Pie
Ingredients
Crust
- 1 1/2 cup oat flour
- 1/4 cup nut/seed butter
- 1/4 cup coconut oil
- Pinch of salt
- 2–4 tbsp warm water
Filling
- 1 15oz can pumpkin puree
- 1/4 cup nut/seed butter
- 1/2 cup maple syrup
- 3/4 cup non-dairy milk
- 3 tbsp tapioca or arrowroot starch
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Preparation
Preheat the oven to 425F
Mix oat flour, coconut oil, nut/seed butter, and salt to form a ball of dough
Roll out between two sheets of wax paper
Transfer into a pie pan
Press in and crimp the edges
Blend filling ingredients until smooth
Pour into the crust
Bake for 15 minutes at 425F, then reduce heat to 350 and bake for 40-45 minutes
Remove from the oven
Cool, then chill overnight
Serve with coconut whipped cream and a sprinkling of pecans
