This pumpkin pie is light, not as sweet as the traditional. With a delicious crust that bursts with flavor. It’s vegan and Gluten-Free. Try something different this year!

Ingredients

Crust

You will need an 8-inch tart pan with a removable bottom. If that’s not available a 9-inch pie pan. Preheat oven to 350 degrees

  • 1 ½ cup pecans
  • 1 cup rolled oats not quick oats
  • 2 Tablespoons raw cocao
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 2 tablespoons pure maple syrup
  • ¼ cup of refined coconut oil melted. Use refined so it doesn’t taste like coconut

Pie Filling

  • 1 can of pumpkin puree (not pumpkin pie filling)
  • 1 cup of full fat coconut milk
  • 1/3 cup maple syrup
  • 2 Tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 Tablespoons organic NON-GMO cornstarch

Whipped Topping

  • 1 can full fat coconut milk that has been in the refrigerator for 6-8 hours

Do not shake the can You want the coconut cream to rise to the top

  • 1/2 teaspoon vanilla extract

If you like you whipped cream sweet 1-2 tablespoons confectioner sugar

Directions

Pie Crust

  1. Put the pecans and oats in a food processor fitted with the S blade. Grind down to a course powder do not run too long and get a nut butter.
  2. Add cinnamon, ginger, cocoa, and salt. Pulse to blend
  3. Move ingredients to a mixing bowl and with a fork mix in oil and maple syrup. Make sure its all mixed in well. Then press into the pan making sure to pull up the edges like in the picture
  4. Bake for 10 minutes at 350 degrees
  5. Remove and let cool while making the filling

Filling

  1. In a mixing bowl add all the ingredients and mix well
  2. Pour into the crust and bake 40-45 minutes. It depends on your oven
  3. Remove from the oven. Let cool then refrigerate, this firms it up perfectly

Whipped Topping

This should be done right before serving

  1. Open the can of coconut milk and scoop the cream into a cold bowl that has been in the refrigerator, it makes the cream set up perfectly. The water left over can be used in smoothies, lots of nutrition.
  2. Add your vanilla. This is where you will put in the sugar if you want sweeter cream.
  3. With a hand mixer whip until it looks like whipped cream this only takes short time
  4. Spread on top of the pie and with a smally mesh strainer dust with the cocao